Tempura or katsu is one of the most known Japanese foods in the world but it's not so ecologically sustainable to cook it at home because it uses a lot oil. After cooking, you must throw the used oil away in an earth-friendly way (eg. use newspaper to absorb it) or re-use it for later. I also saw some supermarkets collecting the used tempura oil to recycle it for bio-diesel.
But I still feel bad to use a lot of oil just for us, two people. So today, I will try to cook a Japanese popular fried food called 'korokke' with as little oil as possible cause my mother sent us some beautiful potatoes from Hokkaido.
Korokke is a good way to taste a potato's flavor. If you get many potatoes, why not cook korokke with kids, brothers and sisters! The ingredients are simple, and everyone will like the gentle and happy taste. Please choose a potato type that has a low water content.
Ingredients:
potatoes (5)
onion (1/2)
minced pork (100g)
salt
pepper
nutmeg
flour
bread crump
egg (1)
1- Boil potatoes and mash. Dry off the extra water.2- Stir fry the minced pork and the finely cut onion. Add salt, pepper and nutmeg.
3- Mix 2 with 1. Divide it into 5 to 8 mounds and ovalize each one. Cool it down. (See the picture.)
4- Mix 1 tbsp of flour, 1 tbsp of water and 1 egg.
5- Dredge 3 in flour, 4 and then apply bread crumbs.
6- Fry both sides in about 5mm to 1cm of oil until brown.
You can also add butter or curry powder when 2 if you like. Eating korokke with tomato sauce, demiglace sauce or white cream sauce with whole family is fun!
Itadakimasu.
