Friday, February 6, 2009

Korokke recipe

Since a few people have been commenting on and asking me about my deep-fried korokke (original post here), I thought I'd post more information about the recipe that I used.

The recipe comes from a bilingual cookbook published in 2003 by Kodansha called "Japanese Family-Style Recipes," by Urakami Hiroko, that I received as a Christmas gift in 2007 from my brother-in-law and his girlfriend, who live in Tokyo. I didn't check for sure (heading to work), but if you're interested in tracking it down, you can try Kinokuniya - we used to go to the one in the Uwajimaya in Seattle.

For the beef korokke, I used leftover beef "soboro" that I took out of the freezer (I put it in quotes because I didn't really follow a recipe) from when I made a bibimbap-esque dish a couple weeks ago.

For the veg korokke, I mixed in a couple of chopped scallions with a little shredded cheddar cheese along with the potato.

To cook them, I just dropped in 3 at a time into my Fry Daddy and deep-fried, turning occasionally, until golden-brown, and then drained on paper towels. When cool, I refrigerated them. Then, I heated them up in the oven before packing them in bentos the morning of.

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