It’s so delicious! Simple ground meat & potato recipe! Best way to cook potato!

Place the potatoes into a pot, add 1 tablespoon salt then cover the potatoes with water sufficiently. I have 3 medium potatoes (about 450-500g) Cook potatoes until a bamboo skewer or a thin knife can get through to the center of the potatoes easily. This will take 30-40 minutes depending on the size of the potatoes Put 10g unsalted butter into the pan and melt. You can use cooking oil instead Hi friends. Welcome to my channel. Today's recipe is Korokke (aka Potato Croquettes) is one of the popular Japanese home cooking dishes. It's crunchy outside, fluffy, and a little bit sweet inside. 1/2 Medium onion ~ 80g. Finely chop onion Add chopped onion into the pan and fry over medium-high heat Fry until the onion becomes translucent and soft (about 4-5 minutes) 130g Ground meat. I use pork, but you can use any ground meat Disentangle the minced meat 1/2Tsp Salt + 1/2Tsp Black pepper A little sugar and mix evenly. These will be mixed with potatoes later, so please season well Stir-fry until browned and cooked through. It's done! Turn off the stove and let it cool When the potatoes are cooked, drain the water. Peel the potatoes immediately and place them into the bowl. Cut potatoes to easy mash. If you don’t have time, you can cut the potatoes into cubes, and then boil them. But I recommend cooking potatoes like me. Mash the potatoes. I mashed the potatoes while they were hot, which that easy to mash and helped the inside of the Korokke soft If you cook potato pieces, remember to drain the water leaving the potatoes and shake the pot over medium heat for 15-20 seconds to evaporate excess moisture. Add mashed potatoes to the cooked mince. I recommend putting them into the pan, that makes the next step easier Mix them well until uniform in color and texture. If your ground meat has rendered out an amount of fat in the pan remember to discard the oil before adding mashed potatoes Flatten mixture out Divide the potato mixture into 8 portions. You can divide it into preferred pieces Scoop each block out. Use your hands to hold tightly. Make them into an oval shape that is no thicker than an inch. Press hard while making the shape to get rid of the air inside, otherwise, the croquette will explode when you fry them Repeat until done! Chill them in the fridge for 30 minutes so that they don't explode when fried. Don't skip this step or you will have a difficult time coating them. Make the batter. 2 Eggs and beat well Breadcrumbs. I use 120g These harden when cooled Coat with a thin layer of flour. I use 4-5 tablespoons of flour Remove excess flour Dip into beaten egg. Use one hand to dip and roll each potato patty in the egg to give it a uniform coating and then transfer it to the breadcrumbs Cover with breadcrumbs evenly. Use your hand to scoop the breadcrumbs on top of the potato croquette and gently pat and squeeze the panko into the patty to get it to adhere. Repeat with the rest of the patties. Heat cooking oil in a pot/pan. To test if it's ready, place a wooden chopstick and look for bubbles. If you spot bubbles, it's time to deep fry. Deep fry pan over medium heat Flipping them over every 2 minutes. Fry in batches. Don't overcrowd the frying pan. Fry for 5-6 minutes or until golden crispy brown Take out and drain the Korokke Let's make the sauce. 2 Tbsp Worcestershire sauce + 2 Tbsp Ketchup. You can instead Worcestershire sauce of soy sauce and a little Mirin-cooking wine 1 Tsp Sugar and mix well Your dinner is ready. Who wants to eat dinner? Crispy outside, soft inside!! Serve immediately with shredded cabbage and sauce. I'm so happy with your likes, subscriptions, and comments. Bye-bye and see you next time