Korroke and Pork Tonkatsu
You can substitute pork with chicken breast. You can put your ideas into use with the croquettes.
2 lbs potatoes, peeled, cut into pieces
1 carrot, cut into small dice
1 onion, diced
½ cup peas (optional)
4 slices of pork tenderloin
½ cup flour
1 egg, loosely mixed
1 cup panko (Japanese bread crumbs)
Safflower oil for frying
½ cabbage, shredded (or sliced thinly)
Japanese mayonnaise (optional)
1) Boil the potatoes until tender. While they are boiling, sauté the onions and carrots in oil until tender. Drain & mash the potatoes. Add the cooked vegetables and peas (if using) to the mashed potatoes, seasoning to taste with salt and pepper. The seasoning should be light because the korroke will be served with sauce. When the mixture is cool enough to handle, form into ovals, 3” x 3” x 1” thick. This can be done ahead of time and kept in the fridge until the party.
2) Place the flour, egg and panko in 3 separate wide bowls. Coat each korroke and slice of pork in flour and pat off the excess. Repeat with the remaining korroke and slices. Next, dip the flour-coated slices in the egg, coating each piece fully, and then immediately coat with panko. Squeeze the cutlets/korroke gently, shaking off any extra crumbs, and place on platters.
3) Heat safflower oil to a high heat, and fry the cutlets and korroke, 2 or 3 at a time, for 3 minutes, or until they turn golden brown. Cover the bottom of a baking pan with paper towels, and stack them vertically so the oil drains and they don’t steam and lose their crispiness. Serve immediately with lots of shredded cabbage, miso soup (preferably ton-jiru) and rice.
4) Have the sauce & condiments ready at the table. Some people like mixing neri-karashi, mayo (or even ketchup) with their tonkatsu sauce, and some like adding mayo as well as sauce on their korroke. The shredded cabbage can also be served with tonkatsu sauce or some type of Japanese dressing.
5) Serves 4
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