• Miwa

<BAKED JAPANESE CROQUETTE>

Updated: Mar 4




Who is looking for a savory and sweet delicious BAKED Japanese croquette?



In the last video, I introduced NIKUJAGA. This time, I’m reusing leftover NIKUJAGA and turning it into a baked Japanese croquette.


Traditionally, Japanese croquettes are mashed potatoes mixed with ground meat and then deep fried. I rarely do deep-frying especially over the summer so I created a BAKED version.


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


Enjoy them with multiple dishes throughout the week!

I hope these ideas will save you time in the kitchen!






 

<BAKED JAPANESE CROQUETTE >


<Yield> 4 servings


<Prep time> 10 minutes


<Cook time> 40 minutes (including 15 minutes baking)


<Ingredients>

200g leftover nikujaga

3 potatoes (200g)

3 cups panko

½ cup all purpose flour

½ cup water

3 tablespoons vegetable oil

salt and pepper

tonkatsu sauce



<Optional toppings>

Any fresh herbs

tomato

lemon


<Directions>


1. Peel the potatoes and remove the eyes. Boil the potatoes for about 25 minutes or until they have cooked completely. Drain the water and evaporate the excess moisture by heating the potatoes over low heat then mashing them.


2. Add leftover Nikujaga into the mashed potatoes and then mash them. Mold them into a ball shape and let them sit for 15 minutes covered with plastic wrap. Preheat the oven to 200°Celsius = 392°Fahrenheit.


3. Add the oil and panko into a pan and cook it over medium heat until the panko turns brown and crispy. Remove from heat and set aside. Mix the flour and water together to make a batter.


4. Coat the ball shapes with the batter and then with panko. Line them up on a wire lack or use parchment paper. Bake them in the oven at 200°C = 392°F for 15 minutes.


5. Take out from the oven and serve them on a plate along with shredded cabbage and lemon. Drizzle with some tonkatsu sauce. Now it's ready to be enjoyed.





<Miwa's tips>


・If there is too much sauce in your leftover nikujaga, the croquettes become soft and mushy. The approximate ratio should be 70% potatoes and 30% leftover nikujaga.


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



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




<Recommended side dish>

SOY CREAMY MISO SOUP

JAPANESE MIXED RICE SALAD


<Storage time>

Store in an air-tight container in the fridge for up to 3 days.




 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!



<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


 

2020/ 08/ 08

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