Kinugawa Family's Japanese Croquettes
Why I Love This Recipe
My son's favourite...
Ingredients You'll Need
about 8 big Potato
400g minced beef (or half om half)
Chopped 1 onion
2 tablespoonful of condensed milk
Pinch of salt, Pinch of freshly ground black pepper, oil
1 to 2 eggs beaten
breadcrumbs, dried or fresh (you can make crumbs by the dry bread using the blender)
Combination ★ are able to cook very popular “Katsu means Fry” dish in Japan
You can just switch inside into beef ,pork(pork cutlet) ,fish ,shrimp or vegetables
Slash the sinew running between the fat and lean tissue with knife in few points.
Spread salt and pepper on both sides of pork.
Coat the pork with the flour and shake them off excess of flour.
Coat the pork with egg beaten,
Coat the pork with breadcrumbs.
pork → salt and pepper → flour → egg → breadcrumbs
Preheat oil to 170°and from the rim of the pan let the pork slide gently into the oil.
When the surface of the pork cutlet hardens and becomes light brown, retrieve and drain on a tray.
Thin sliced row cabbage will be served on the side in Japan, but I found Dutch cabbage is very hard to eat at raw.
How to make the main ingredients of croquettes:
In a pan, put the oil add the chopped onion and minced meal and stir-fry well, add salt and pepper.
Meanwhile, make mashed potato and add condensed milk
Put 2 into 1 and mix together, then make the shape a straw bag or an oval
Same steps as above from 3 to 6