（日本語は下にあります）
Japanese cuisine is not limited to sushi or ramen, it is unique amalgamation of global flavor palettes. Today, I’d like to share the recipe of Japanese coroquette that is more commonly eaten at Japanese dinner table than typical choices of rolls and teriyaki.
Try this at home and you will be amazed!
I want to highlight this recipe is something very special to me, because this is my favorite dish that my mom cooked when I was growing up in Guam. It is simple but filled with love that cannot be duplicated. I’d like to call this “Haga-style” Coroquette.
Easy and delicious coroquette in 6 simple steps!
+ What to prepare +
(Serving size: 5-6)
[Group A]
- 3 potatoes peeled and diced to about 1-cubic inch.
- salt and pepper.
- powdered form bouillon (chicken or vegetable).
- 1 tablespoon of flour.
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[Group B]
- coconut oil.
- 1lb of ground meat (pork is best but can be anything).
- 1/2 thinly minced onion.
- 2 pieces of minced garlic.
- salt and pepper.
- curry powder.
- soy sauce.
- palm sugar.
[Group C]
- 2 eggs.
- flour.
- 1/2 lb of panko (bread crumbs).
[Group D]
- olive oil.
- tiny bit of minced garlic.
- thinly sliced dried prune.
- balsamic vinegar.
- honey.
- bay leaf.
[Group E]
- Canola oil or vegetable oil for frying coroquette.
+ R E C I P E +
Step1. Boil the water in large pot and cook the potatoes until it softens. Remove the pan from heat and drain water. Add salt, pepper, and 1/2 teaspoon of powdered bouillon and mash them up.
Step2. Prepare the content of coroquette. Let’s heat the frying pan with a drop of coconut oil (this could be butter or olive oil as well) and stir fry the ingredients listed in Group B.
Step3. Once all the meats and onion bits are thoroughly cooked, mix them with mashed potatoes +1 tablespoon of flour and continue mashing on.
Step4. Prepare flour, beat eggs, and panko in separate containers. Shape the coroquette with hands (tip: make it flat and firm with hands so it retains the shape in the frying pot). Dip the coroquette into flour bed→egg→panko. In that exact order 🙂
Step5. Heat about 3-4 cups of oil in pot. Gently place coroquettes into the oil and fry it until it turns to light brown. Make sure to flip both sides to cook evenly.
Step6. The last step is to make the sauce. Heat the frying pan used in Step2 on low-heat and add the ingredients in Group D in the order of appearance.
Please comment and share this post with your friends.
Any feedback is appreciated.
簡単でおいしく作れる自家製コロッケのレシピを紹介します！
母親直伝、我が家の味を再現するレシピなので『芳賀家のコロッケ』と呼んでいます。
材料
（5~6人分）
[Aグループ]
- 2センチ角位に刻んだジャガイモ３つ。
- 塩コショウ。
- 中華味の素（ウェイパーなど）。
- 小麦粉大さじ1
[Bグループ]
- ココナッツオイル大さじ1（バターかオリーブオイルでも可）。
- 豚挽き肉400g（牛肉や鶏肉でも良い）。
- みじん切りにしたたまねぎ半一個。
- みじん切りにしたニンニク二欠。
- 塩コショウ。
- カレー粉末少々。
- 醤油少々。
- 砂糖少々。
[Cグループ]
- 卵二つ。
- 小麦粉。
- パン粉300g。
[Dグループ]
- オリーブオイル。
- ニンニク一欠。
- 刻んだドライ・プルーン一つ。
- バルサミコ。
- 蜂蜜。
- ローリエの葉っぱ一枚。
[Eグループ]
- 野菜油。
レシピ
1．中くらいの鍋に水を張り沸騰させます。泡が出始めたら刻んだジャガイモを投入して、よく火が通るまで煮ます。水を捨て塩コショウと中華味の素と一緒に潰してマッシュポテトにします。
2．マッシュポテトを冷ましている間にコロッケの中身を作ります。フライパンにココナッツオイルを熱し、Bグループの材料を火が完全に通るまで炒めます。
3．炒めた肉を火から下ろし、マッシュポテトに加えて大さじ一の小麦粉と一緒にさらに混ぜ合わせます。
4．小麦粉、溶き卵、パン粉をそれぞれ別の容器に準備しておきます。コロッケをこぶし一握りぐらいの大きさにこねて形にし、小麦粉→溶き卵→パン粉の順番に浸していきます。
5．鍋に油を張って熱します。溶き卵のしずくを垂らしてジュワっと油の表面に浮き上がるくらいが丁度いい熱さです。コロッケを一つずつ丁寧に油に泳がせ、取り箸などでひっくり返しながら両面がきつね色になるまで揚げます。
6．最後にコロッケのソースを作ります。肉を炒めるのに使ったフライパンを再び弱火に掛けオリーブオイルでニンニクを炒めます。Dグループの残りの材料を熱して最後にローリエの葉っぱで香りを加えれば完成。
刻んだキャベツなどとあわせて召し上がりください！
