• Miwa

BAKED JAPANESE CROQUETTE




Who is looking for savory- sweet delicious BAKED Japanese croquette?



On the last video, I introduced NIKUJAGA.

This time, i’m turning leftover NIKUJAGA into baked Japanese croquette.


Traditionally, Japanese croquette is mushed potato mixed with minces meat which is deep fried.

But I rarely do deep-frying especially over the summer.


So, I created BAKED Japanese croquette!

It’s still crispy on the outside, but very creamy on the inside.


In this video, I’m also introducing Japanese curry using NIKUJAGA!



Enjoy with multiple dishes throughout the week!

I hope these ideas will save your kitchen time!






<BAKED JAPANESE CROQUETTE >


<Yield> 4 servings


<Prep time> 10mins


<Cook time> 40mins (including 15mins for oven)


<Ingredients>

leftover nikujaga= 200g / 7oz

3 potatoes= 200g / 7oz

salt & pepper

3 cups of low carb soft panko ( any panko is ok)

½ cup of all purpose flour

½ cup of water

3 tbsp of vegetable oil

tonkatsu sauce without MSG




<Optional toppings>

Any fresh herbs

tomato

Lemon


<Directions>


1: Peel the skin of potato. Remove the eye. Boil the potato for about 25 mins or until it’s cooked completely. Drain the water and evaporate the excess moisture by heating up over small heat then mash them.


2; Add leftover Nikujaga into 1 and mix them together as mashing them.

Mold into the ball shape and leave them for 15mins with the plastic cover on.

preheat the oven to 200°Celsius = 392°Fahrenheit.


3; Add oil and panko in a pan and cook it over mid heat until it turns brown and crispy. Off the heat and set it aside. Mix flour and water to make batter.


4: Coat 2 with the batter and panko. Line up on the wire lack or the parchment paper. Bake them in the oven with 200°Celsius = 392°Fahrenheit for 15mins.


5; Take out from the oven and serve them on the plate along with the shredded cabbage and lemon. Drizzle some tonkatsu sauce. Ready to be enjoyed.





<Miwa's tips> ※More and more tips on my video!


・more sauces left in your leftover nikujaga, the croquette become soft and mushy. The approximate ratio will be 70% of potatoes and 30% of other leftover nikujaga.


・Panko tends to burn easily when you pan fry them. Make sure to keep stirring them periodically.



・If you want to know how to make homemade tonkatsu sauce, crick on here!




<Recommended side dish>

SOY CREAMY MISO SOUP

JAPANESE MIXED RICE SALAD


<Storage time>

Store it in a air-tight container in the fridge for 3 days.




<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!



2020/ 08/ 08

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