It is one of most popular Japanese “Yoshoku” style cuisine.
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”.
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.
- Peel large 4 potatos and cut into 3 cm cubes and cook them in a microwave for about 5 minutes.
- Saute finely chopped onion (1/2 medium size) and minced meat (100 g) in a friyng pan.
- 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.
- Mash potato roughly in a bowl.
- Drain sauteed onion and minced meat in 5. Add to the mashed potato and mix them without kneading.
- Clasp the filling tightly.
Let’s fry Korokke!
- Pass “Korokke” through the flour, a beaten egg and then the bread crumbs “Panko”.
- Fry them in 170 degree Celsius oil, making sure they’re evenly light brown. (about for 5-6 minutes)
- Drain excess oil.
Serve with Japanese Worcester-sauce or mayonnaise and ketchup mixture.
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）
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”
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”