Niku-Jaga Korokke

It is one of most popular Japanese “Yoshoku” style cuisine.

Niku-Jaga Korokke
“Korokke” is a deep-fried dish originally related to a French dish, the croquette.  It is one of representative Yoshoku meals, a style of Western-influenced cooking which originated during the Meiji period.

On the other hand, “Niku-Jaga” means a Japanese dish of minced meat, potatoes and onion stewed in sweetened soy sauce.  It is written “肉じゃが” literally “meat potato”.

 

Cooking of Niku-Jaga Korokke

Primary ingredient is potato.

While there are close to 4000 different varieties of potato through the world, around 100 varieties are commercially available in Japan, for example “Danshaku-Imo” Irish Cobbler, “Mekuin” May Queen, “Kita-Akari”, “Inka no Mezame”, etc.

Among them one of my favorite is “Cynthia”, that was bred by French company Germicopa and introduced to Japan by Kirin in 2003.

 

Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
  1. Peel large 4 potatos and cut into 3 cm cubes and cook them in a microwave for about 5 minutes.
  2. Saute finely chopped onion (1/2 medium size) and minced meat (100 g) in a friyng pan.
  3. Once the mince begin to crumble, add soy sauce (2 tbs), sake ( 2tbs), mirin (1 tbs), sugar (1/3 tbs).   Simmer for 5-8 minutes.
  4. Mash potato roughly in a bowl.
  5. Drain sauteed onion and minced meat in 5.  Add to the mashed potato and mix them without kneading.
  6. Clasp the filling tightly.
Cooking of Niku-Jaga Korokke

Let’s fry Korokke!

  1. Pass “Korokke” through the flour, a beaten egg and then the bread crumbs “Panko”.
  2. Fry them in 170 degree Celsius oil, making sure they’re evenly light brown. (about for 5-6 minutes)
  3. Drain excess oil.
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke
Cooking of Niku-Jaga Korokke

 

Cooking of Niku-Jaga Korokke

Serve with Japanese Worcester-sauce or mayonnaise and ketchup mixture.

Niku-Jaga Korokke

・Korokke
a deep-fried dish originally related to a French dish, the croquette.  It is one of representative Yoshoku meals, a style of Western-influenced cooking which originated during the Meiji period.  コロッケ(ころっけ)
・Niku-Jaga
is a Japanese dish of minced meat, potatoes and onion stewed in sweetened soy sauce. 肉じゃが(にくじゃが) literally “meat potato”
・Jaga-Imo
is a potato (Solanum tuberosum L.), also known as “Bareisho”.   Around 100 varieties are commercially available in Japan, for example “Danshaku-Imo” Irish Cobbler, “Mekuin” May Queen, “Kita-Akari”, “Inka no Mezame”, etc.  ジャガイモ(じゃがいも),    馬鈴薯(ばいれいしょ) literally “horse bell potato”