@aisletotokyo: Full Recipe↓ Day 18/100 | KOROKKE (CROQUETTE) 🛒 INGREDIENTS: - Potatoes: 500g - Onion: 125g - Minced pork: 100g - Butter: 10g - Flour: 2 tbsp - Egg: 1 - Panko breadcrumbs: As needed [Seasoning] - Salt: 1/2 tsp - Pepper: pinches [Sauce] - Ketchup: 2 tbsp - Sugar: 1/2 tbsp - Soy sauce: 2 tsp - Ground roasted sesame seeds: 1 tbsp 🧑‍🍳 METHOD: 1. Peel and cut potatoes; boil in salted water until the potatoes are tender. 2. Drain the potatoes, then mash them in the pot to the desired consistency. 3. Mince the onion, and sauté it until golden. 4. Add minced pork and butter; cook until meat is browned. 5. Season the pork mixture with salt and pepper. 6. Combine mashed potatoes with the pork mixture. 7. Shape into 8-10 ovals. 8. Coat with flour, beaten egg, and panko. 9. Deep-fry at 170°C until golden brown. 10. Mix all the sauce ingredients. 11. Serve Korokke with sauce. 💡 KEY POINTS: - If you don't have Panko breadcrumbs, you can make them in the following way: Tear one slice of sandwich bread into bite-sized pieces and pulse them in a food processor until you get your preferred crumb size. Then, toss the crumbs into a dry frying pan over low heat for about 10 minutes, stirring constantly until the moisture evaporates and they turn beautifully crisp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #korokke #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

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Thursday 23 July 2026 16:00:00 GMT