November 17, 2009

Korokke (Japanese Croquette)/コロッケ

Last Sunday, my son and I went mushroom hunting again, and gathered some kuritake (Hypholoma sublateritium) among others. After browsing through one of his favorite books on mushrooms, my son told me he wanted me to make korokke using the kuritake.

There are basically two types of korokke: Potato korokke whose main ingredient is mashed potato and cream korokke whose main ingredient is white sauce. The former is usually is of "koban" (oval gold coin) shape, while the latter is usually of "tawara" (straw rice bag) shape, that is, cylindrical.
Because the kuritake were of different sizes and shapes and of different stem lengths, I was unable to make my korokke into proper shapes. Some were cylindrical, others were ball-like, and still others were nigiri-shaped.
The ingredients were potatoes (microwaved and mashed), onion (chopped and microwaved), corn, and fake crab meat (instead of ground pork). I seasoned them with salt and pepper.

The common way is to dust each piece with flour, coat it with beaten eggs, and then coat it with panko (Japanese breadcrumbs), but I tried a new trick: Instead of coating with beaten eggs, I first beat one egg, added some water and what was left of the flour used for dusting, and added additional flour to make a batter like tempura batter. This way, you can make sure that each piece is fully coated with panko.

Sixteen pieces of korokke with kuritake that are different shapes and four pieces without kuritake that are of an oval shape:

I used canola oil this time.

The first batch:

I had two pieces with lots of tonkatsu sauce and some Japanese mustard (karashi). I also had lots of shredded cabbage.
I also made clear soup with other mushrooms that we gathered.

Two byproducts:
Potato salad, which I made with what was left of the filling by adding some mayo:

"Pan cake", which I made with what was left of the batter:

The korokke was a great success, and my son said it was very good. My daughter had the pan cake, and said it was good, too!


Lexi said...

Mmm, those mushrooms look good....

Why did you choose not to chop up the mushrooms and mix them with the potatoes?

Hiroyuki said...

Hi, Lexi, the answer is simple: The description in the book says to keep the stem intact, and my son wanted me to follow it. I could have chopped them up, but then I would have lost all the texture of the mushrooms.