Gipsy Chef, Pablo Albuerne, shares his recipe for this Japanese fried treat, featured in his new cookbook.
The mere sound of the word hints at a family resemblance, but one glance confirms the connection to our beloved croquettes. Korokke are round, coated in a fried breadcrumb crust, and when you cut into one, you’ll discover they can serve the same purpose as the Spanish appetizer: using up leftovers. However, there are differences, and quite positive ones for those who find making a béchamel, letting it rest, etc., a daunting task. Korokke can be made with mashed cooked potato – or even potato flakes – which makes them significantly quicker and easier to prepare.
Our spiritual guide in the science of korokke is chef Pablo Albuerne, also known as Gipsy Chef. Albuerne has just published Quiero ser japonés, a personal journey through the gastronomy of the Asian country that blends recipes, travel experiences, and great admiration for Japanese culture. The book includes the basic recipe for Japanese croquettes and three irresistible variations: one with brie cheese, another with bacon and dates, and another with cured egg yolk. If you want to see how he prepares them, watch the video above.
Gipsy Chef’s Korokke
Ingredients (serves 4):
- 3 large potatoes, peeled and cubed (or ½ cup potato flakes)
- 1 cup milk (only if using potato flakes)
- 2 tablespoons butter
- 3 eggs
- All-purpose flour
- Panko breadcrumbs
- Freshly ground black pepper
- Salt
- Vegetable oil for frying
Cheese filling:
- 200g brie cheese
- 1 small bag of potato chips
- 6 fresh basil leaves
- Freshly ground black pepper
Bacon and date filling:
- 4 slices smoked bacon
- 4 dates
- 4-8 shiso leaves (or basil)
Cured yolk filling:
- 4 egg yolks
- Soy sauce
- 1 tablespoon vinegar
- 4 tablespoons crispy onions
Instructions:
- Prepare the potato mixture: If using fresh potatoes, place them in a bowl or silicone case with 2 tablespoons of water and a pinch of salt. Cover and cook in the microwave on high for 7-8 minutes, or until tender. Mash the potato or pass it through a ricer, add the butter, mix, and season with salt and pepper. If using potato flakes, heat the milk. Add the flakes, salt, and pepper. Stir and let rest until fully hydrated. Add the butter and stir until well combined.
- Add the filling: Add your chosen filling to the potato mixture and let cool.
- Shape the korokke: The most common shape is round and flat.
- Coat in breadcrumbs: Coat in flour, egg, and panko.
- Fry: Fry for one minute per side, drain – preferably on a rack – and serve.
