Japanese beef & potato croquette! KOROKKE!
Korokke
Japanese Beef and Potato Korokke
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus bawang bombai.
- Tumis bawang bombai cincang sampai kering dan sedikit kecoklatan.
- Masukkan daging sapi cincang dan tumis sampai warnanya berubah, lalu bumbui dengan garam dan lada.
- Terus masak di api kecil sampai airnya menguap dan hanya tersisa minyaknya.
- Angkat dagingnya lalu taruh di saringan supaya minyaknya turun, dan biarkan dingin.
- Rebus kentang yang sudah dipotong dengan sedikit garam sampai empuk, lalu tiriskan sampai benar-benar kering.
- Hancurkan kentang selagi masih panas, sisakan sedikit tekstur.
- Bumbui kentang dengan garam, kaldu bubuk, lada, dan sedikit kecap asin, lalu aduk sampai rata.
- Masukkan tumisan daging dan bawang bombai lalu aduk sampai menjadi satu adonan kroket.
- Timbang adonan 70 sampai 75 gram, pipihkan, isi dengan keju mozzarella di tengah, lalu tutup rapat tanpa udara dan bentuk seperti kroket.
- Simpan kroket di freezer sekitar 10 menit supaya lebih firm.
- Balur tiap kroket tipis-tipis dengan tepung protein sedang, lalu telur kocok, lalu panko sambil ditekan supaya menempel.
- Goreng di minyak panas dengan api sedang sambil dibalik sampai golden dan renyah.
- Tiriskan kroketnya lalu sajikan dengan saus tonkatsu.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop the onion.
- Saute the chopped onion until it dries out and turns slightly brown.
- Add the minced beef and saute until it changes color, then season with salt and pepper.
- Keep cooking over low heat until all the liquid evaporates and only the oil is left.
- Take the beef off the heat, put it in a sieve so the oil drains off, and let it cool.
- Boil the cut potatoes with a little salt until tender, then drain them thoroughly.
- Mash the potatoes while they are still hot, leaving a bit of texture.
- Season the mash with salt, stock powder, pepper, and a little soy sauce, then mix until even.
- Add the drained beef and onion mixture and stir until it becomes one croquette mixture.
- Weigh the mixture into 70 to 75 g portions, flatten each one, place mozzarella in the middle, then seal it with no air inside and shape it into a croquette.
- Freeze the shaped croquettes for about 10 minutes so they firm up.
- Coat each croquette thinly in medium protein flour, then in beaten egg, then in panko, pressing so it sticks.
- Fry in hot oil over medium heat, turning them, until golden and crisp.
- Drain the croquettes and serve them with tonkatsu sauce.
Cook Mode
Korokke
Japanese Beef and Potato Korokke
Japanese beef & potato croquette! KOROKKE!
Japanese beef & potato croquette! KOROKKE!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus bawang bombai.
- Tumis bawang bombai cincang sampai kering dan sedikit kecoklatan.
- Masukkan daging sapi cincang dan tumis sampai warnanya berubah, lalu bumbui dengan garam dan lada.
- Terus masak di api kecil sampai airnya menguap dan hanya tersisa minyaknya.
- Angkat dagingnya lalu taruh di saringan supaya minyaknya turun, dan biarkan dingin.
- Rebus kentang yang sudah dipotong dengan sedikit garam sampai empuk, lalu tiriskan sampai benar-benar kering.
- Hancurkan kentang selagi masih panas, sisakan sedikit tekstur.
- Bumbui kentang dengan garam, kaldu bubuk, lada, dan sedikit kecap asin, lalu aduk sampai rata.
- Masukkan tumisan daging dan bawang bombai lalu aduk sampai menjadi satu adonan kroket.
- Timbang adonan 70 sampai 75 gram, pipihkan, isi dengan keju mozzarella di tengah, lalu tutup rapat tanpa udara dan bentuk seperti kroket.
- Simpan kroket di freezer sekitar 10 menit supaya lebih firm.
- Balur tiap kroket tipis-tipis dengan tepung protein sedang, lalu telur kocok, lalu panko sambil ditekan supaya menempel.
- Goreng di minyak panas dengan api sedang sambil dibalik sampai golden dan renyah.
- Tiriskan kroketnya lalu sajikan dengan saus tonkatsu.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop the onion.
- Saute the chopped onion until it dries out and turns slightly brown.
- Add the minced beef and saute until it changes color, then season with salt and pepper.
- Keep cooking over low heat until all the liquid evaporates and only the oil is left.
- Take the beef off the heat, put it in a sieve so the oil drains off, and let it cool.
- Boil the cut potatoes with a little salt until tender, then drain them thoroughly.
- Mash the potatoes while they are still hot, leaving a bit of texture.
- Season the mash with salt, stock powder, pepper, and a little soy sauce, then mix until even.
- Add the drained beef and onion mixture and stir until it becomes one croquette mixture.
- Weigh the mixture into 70 to 75 g portions, flatten each one, place mozzarella in the middle, then seal it with no air inside and shape it into a croquette.
- Freeze the shaped croquettes for about 10 minutes so they firm up.
- Coat each croquette thinly in medium protein flour, then in beaten egg, then in panko, pressing so it sticks.
- Fry in hot oil over medium heat, turning them, until golden and crisp.
- Drain the croquettes and serve them with tonkatsu sauce.
Cook Notes
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