How to Make Korokke (Addictive Japanese Croquette - My Mom's Recipe) - Video Recipe

One of my favorite dishes from childhood which my mom often made♥

https://www.youtube.com/watch?v=zIGaMT7VKZo

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. 

My mom always mixes minced meat and boiled eggs, they make the croquette really addictive! My darling loves it, so I always make tons of them! Try out my recipe and you will know why ;)

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Addictive Japanese Croquette

Difficulty: Medium
Time: 30min
Number of servings: 16 croquettes

Ingredients:
6 egg
800g (1.8lb) potato
200g (7oz) ground beef and pork mixture
200g (7oz) onion
2 tbsp. butter
A
* 1tsp. salt
* cracked black pepper
* nutmeg
B
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
ketchup and/or mayonnaise if desired
vegetables of your choice

Directions:

1. Cook hard-boiled eggs and roughly mince them. Peel and cut potatoes into medium chunks and boil them until soften. Drain and mash them while hot.



2. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Season with A.



3. In the pot of mashed potatoes (1.), mix chopped eggs (1.), and cooked onion and meat (2.).




4. Make the mixture flat in the pot and divide it into 16 equal portions.





5. Make flat and oval-shaped patties. Coat each piece with flour, dip in beaten egg, and coat with panko .




6. Deep fry them in oil at 170C (340F) until cooked golden brown.





7. Serve croquettes with ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.




You can enjoy it in a sandwich next morning ;)






レシピ (日本語)
http://cooklabo.blogspot.jp/2011/06/blog-post_14.html
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Stir-Fried Ginger Pork and Cabbage

I love cabbage because it is cheap and healthy!

This recipe is the absolute best use of cabbage. The cabbage blends together well with the pork and adds volume to the dish! A hint of ginger makes it more healthy and appetizing.

It goes perfect with white rice :D

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Stir-Fried Ginger Pork and Cabbage

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
250g (8.8oz.) thinly sliced pork
250g (8.8oz.) cabbage
1 tbsp. sake
A
* 50g (1.8oz.) grated onion
* 1 tbsp. grated ginger
* 2 tbsp. soy sauce
* 1 tbsp. honey or sugar
flour
cooking oil

Directions:
1. Cut thinly sliced pork and cabbage into bite-size, and lightly flour the pork.
2. Heat cooking oil in a frying pan, add pork and stir-fry until pink color is nearly gone (about 1 minute). Add cabbage, sprinkle sake, and continue cooking until cabbage is almost tender (about 3 minutes).
3. Add A and saute until coated and the sauce thickens slightly.

My original recipe in Japanese is here.
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Enjoy!

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Bite-Size Jap Style Tonkatsu

New recipe is up today!

I rolled up a slice of pork with bacon and Japanese flavors: shiso leaf (Japanese basil) and umeboshi paste (pickled plum paste)! Actually, this tonkatsu has a pronounced flavor without any sauce (unlike the image).

Needless to say, it goes well with white rice. Perfect for bento meal :D

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Bite-Size Jap Style Tonkatsu

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 thinly sliced pork
6 half-size bacon
2 umeboshi (pickled plums)
3 shiso leaf (Japanese basil)
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
grape tomatoes if available

Directions:
1. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the half-size bacon and shiso leaf (cut in half) on top of the pork and spread umeboshi (remove the umeboshi seeds and mash) onto one side start rolling. Repeat with the remaining pork slices.

2. Flour the rolls, dip in beaten egg, then roll in panko. Fry them in oil at 180C (356F) until cooked golden brown.




My original recipe in Japanese is here.
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This week, we had our condo rooms torn down. I can't wait to see the contractor to discuss about the flooring!

Fingers crossed!!!

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Sweet And Sour Potato Pork Roll

This is my award winning recipe from Delcy's frozen vegetable contest.

I rolled up frozen potato wedges with slices of pork. Oyster sauce and black vinegar seasonings give Chinese style sweet and sour taste!

It of course goes great with white rice :)

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Sweet And Sour Potato Pork Roll

Difficulty: Easy
Time: 10min
Number of servings: 12 pieces

Ingredients:
12 thin slices of spare rib pork (any portion of sliced pork is okay)
12 frozen potato wedges
flour
salt and cracked black pepper
A
* 1 tbsp. soy sauce
* 1 tbsp. oyster sauce
* 2 tbsp. black vinegar
* 2 tsp. sugar
1/2 tbsp. sesame oil
thinly (lengthwise) sliced leek
red pepper threads

Directions:
1. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt, cracked black pepper and flour onto one side and place the frozen potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and frozen potato wedges.
2. Heat sesame oil in a frying pan, place the rolls seam side down, make sure to flip the rolls so that all sides are cooked equally crisp and brown.
3. Add A and stir-fry until the seasonings blend.
4. Serve on a plate with thinly (lengthwise) sliced leek and red pepper threads on top.

My original recipe in Japanese is HERE.
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Today I forgot to bring my iPhone with me because I changed my morning routine... you know what I mean X( On such a day, I have a plan to see my friends...! Damn!!!

Have a good weekend!!!

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SPAM Pork Tsukune (Japanese Teriyaki Meatballs)

This is my award winning recipe from SPAM Recipe Contest 2010.

Tsukune are Japanese meatballs. We use chicken or pork and can be fried, simmered, or grilled. Cooked with salty sweet sauce and yolk for dipping is a popular Izakaya style. I arranged it with SPAM and a hint of ginger!

It's a perfect recipe for bento since it goes great with white rice. At the same time, it's a tasty appetizer for your sake!

Print Out this recipe on your Post Card

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SPAM Pork Tsukune

Difficulty: Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
150g (5.2oz.) SPAM
50g (1.7oz.) mixed vegetables
A
* 300g (10.5oz.) ground pork
* 1 clove of grated garlic
* 1 tbsp. grated ginger
* 1 egg white
* 1 tsp. starch
* salt and cracked black pepper
B
* 2 tbsp. soy sauce
* 2 tbsp. mirin (sweet sake)
1 tbsp. cooking oil
1 fresh beaten egg yolk (if preferred)
chopped scallions

Directions:
1. Dice SPAM into small pieces.
2. Mix (A) in a bowl by hand until the mixture comes together and sticky. Add mixed vegetables and diced SPAM, and mix well. Roll the mixture into 12 small oval balls.
3. Heat cooking oil in a frying pan, place (2.), cook until the surface is lightly golden, add (B), and simmer until the sauce thickens and almost dry.
4. Sprinkle chopped scallions and serve with fresh egg yolk sauce (if preferred).

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Finally translated. Enjoy!

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Asparagus Rolls with Healthy Kimchi Sauce

Do you know that Kimchi (김치) becomes rich and tasty if you mix it with a bit of plain yogurt?

I put this Kimchi sauce over my asparagus rolls, but simply the boiled sliced pork is absolutely okay!!!

Try it out ;)


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Asparagus Rolls with Healthy Kimchi Sauce

Difficulty: Super Easy
Time: 5min
Number of servings: 2

Ingredients:
50g (1.8oz.) Kimchi
1 tbsp. plain yogurt (unsweetened)
10 thinly sliced pork (for shabu-shabu)
5 asparagus

Directions:
1. Chop Kimchi and mix plain yogurt.
2. Wash asparagus, trim away the woody part, then peel away the tough skin near the bottom of spear, cut into half, add salt to boiling water, and cook asparagus for a minute.
3. Put asparagus on the pork and roll it up. Again, bring water to boil, cook asparagus rolls until pork is no longer pink.
4. Arrange asparagus rolls (3.) on serving plate and pour Kimchi sauce (1.) on top.

My original recipe in Japanese is here.
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Believe it or not, we have sweltering (summer) night for 40 straight days!!! I have no other way than leaving AC on throughout the night...
Have a good weekend :D

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Juicy Tender Simmered Eggplant and Shimeji

This is my favorite recipe! Shimeji is a Japanese mushroom which is rich in umami (savoriness) tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. I combined it with hon-dashi (packaged dashi powder) to give more of umami for eggplant to absorb! This tender eggplant really works up our appetite and goes great with white rice. Mmm yummy :P

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Juicy Tender Simmered Eggplant and Shimeji

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients:
200g (0.4lb.) shimeji mushroom
200g (0.4lb.) Japanese eggplant
100g (0.2lb.) ground beef and pork
A
* 2 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tsp. hon-dashi (packaged dashi powder)
* 1 tsp. grated shoga (ginger root)
* a pinch of sugar
sesame oil

Directions:
1. Chop eggplant into chunks and soak them in water to remove the oxalic acid and drain. Remove tough base of shimeji mushroom and break into bite-sized chunks.
2. Heat sesame oil in a pan, cook (stir around) ground beef and pork, add A, eggplant, and shimeji mushroom, and simmer until the liquid is almost gone and tender.

My original recipe in Japanese is here.
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Stir-Fried Watermelon Rind

We have sweltering days (temperatures have been above 35C/95F )almost daily. On such a day, I recommend you to eat a watermelon. It is very good for your health! It helps to beat the summer heat! Sugar (fructose and glucose) of watermelon gives you a power to your tired body. Also, it purifies your body. It eliminates toxins from your body and has antioxidant properties!

However, what do you do with the watermelon rind?! Do you throw it away?! Then, I have a good recipe that goes good with white rice ;)



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Stir-Fried Watermelon Rind

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
200g (0.44lb.) watermelon rind (white part only)
1 tsp. salt
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
100g (3.5oz.) bean sprouts
6 Chinese chive
small piece (about 1/2 inch) of shoga (ginger root)
A
* 1/2 tbsp. honey
* 1/2 tbsp. sake
* 1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. starch
1/2 tbsp. sesame oil

Directions:
1. Remove hard green rind and weigh the white part on a scale. You may leave a bit of red portion.



2. Cut the watermelon rind (1.) into short and thin strips. Sprinkle salt over the strips, let stand for 5 minutes until soft and watery, then squeeze out excess water.


3. Also, cut the pork and carrot into strips. Trim the bean sprouts at both ends if you prefer. Cut Chinese chive into 2 inches long. Cut shoga into thin strips.


4. Heat sesame oil in a frying pan, fry shoga until fragrant, add pork, carrot, bean sprouts, and watermelon rinds, and Chinese chive in order. Add A and stir-fry until the seasonings blend, turn off the heat, add starch with the same amount of water, heat again to thicken the sauce, then sprinkle cracked black pepper to finish.

My original recipe in Japanese is here.
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Maple Bacon Simmered Hijiki Seaweed

Hi there! After a looooong time, I translated my recipe!

This dish is cool! You can arrange it in many ways!!! I will show you how at the end.

Hijiki is a black seaweed known to be rich in dietary fiber and essential minerals! Instead of using sugar, I used maple syrup which is low in calories and also rich in minerals ;)

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Maple Bacon Simmered Hijiki Seaweed

Difficulty: Easy
Time: 15min
Number of servings: 8

Ingredients:
25g (0.8oz.) dried hijiki seaweed *150g (6oz.) rehydrated hijiki seaweed
3 slices bacon *about 50g (1.8oz.)
50g (1.8oz.) carrot
3 dried shitake mushroom
A
* 50cc = dashi broth + reserved soaking liquid of shitake mushrooms
* 1 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. maple syrup
2 tsp. cooking oil

Directions:
I used maple syrup from Canada.





1. Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
2. Heat cooking oil in a frying pan and saute 1., add A and simmer until the liquid is almost gone.



[How to eat #1]
With white rice.




[How to eat #2]
On a rice bowl, sprinkle the sliced shiso leaves over the top.




[How to eat #3]
Mix with rice, sprinkle chopped scallions over the top.


[How to eat #4]
In tamagoyaki (Japanese rolled omelet).




[How to eat #5]
On top of the salad.




[How to eat #6]
On top of sliced tomatoes.




[How to eat #7]
With natto, sprinkle chopped scallions over the top.



My original recipe in Japanese is here.
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I want to get a pa'u skirt by next week!
What do you think of these three???
I like pink color, but somehow I want the blue one, like the ocean ;)


Have a good weekend!

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