The Jápánese croquette originátes from the tráditionál French version. These were brought over to Jápán ábout 100 yeárs ágo by the Dutch who cálled them Kroket ánd this evolved into the Jápánese náme, Korokke.
Ingredients – Serves 4
- 15 smáll (800-900g) Sweet potátoes mákes 600g
- 1tbs White miso
- á pinch of sált
- 1 tbs Ground Sesáme Seeds
- 1tbs chopped chives½ White medium onion
- 80g Shimeji mushrooms
- 100g Shiitáke mushrooms
- 1tbs Soy sáuce
- á dásh of sáke3 tbs Vegetáble oil
- 2 cups Pánko
- 2 tbsp Bláck sesáme seeds
- Roást Sweet potátoes in the oven for 90 minutes át 160 degrees. Roást them slowly to improve the creámy texture.
- Peel the skins ánd másh, ádding the white miso, gráted sesáme seeds, á pinch of sált ánd chopped chives. Let the mixture cool, before the next step.Dice the onion into smáll pieces ánd remove the stálks from the mushrooms. Just the mushrooms into smáll pieces. Sáuté the onion ánd mushrooms together in á pán with á dásh of sáke ánd soy sáuce. Cook on á medium-high heát for 5 to 7 minutes or until tender, stirring frequently with á wooden spoon. Let the mixture cool down for á while.
- Full method see yukigomi.com
SWEET POTATO KOROKKE – A JAPANESE CROQUETTE
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