Japanese-Style Beef & Potato Korokke
with Tangy Slaw & Katsu Mayo
What are korokke? You’re in for a treat! They’re tantalizingly crispy Japanese-style croquettes filled to bursting with creamy mashed potatoes and juicy ground beef within a golden-brown panko crust. You’ll shallow-fry these homemade croquettes to crunchy perfection, and serve with tangy cabbage slaw and salty-sweet katsu mayonnaise for dipping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
4 ounce
Coleslaw Mix
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Flour
(Contains Wheat)
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth; season with 1⁄2 tsp salt (1 tsp for 4 servings).
• While potatoes cook, in a medium bowl, combine vinegar, 1 tsp sugar, 1⁄2 tsp salt, and pepper (2 tsp sugar and 1 tsp salt for 4 servings). Add coleslaw mix and toss to combine. Taste and season with salt and pepper if desired. • In a small bowl, combine katsu sauce and mayonnaise. • Refrigerate slaw and katsu mayo until ready to serve.
• Heat a drizzle of oil in a large, heavy- bottomed pan over medium-high heat. Add beef*, garlic powder, and soy sauce. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan. • Add beef mixture, 1⁄4 cup panko, and 2 TBSP reserved potato cooking liquid to pot with potatoes (1⁄2 cup panko and 4 TBSP reserved potato cooking liquid for 4 servings); stir to combine. Taste and season with salt and pepper if desired. TIP: If mixture seems too crumbly, add more reserved potato cooking liquid a splash at a time until a moldable consistency is achieved. • Wash and dry pan.
• In a shallow dish, combine flour and a pinch of salt. • In a separate shallow dish, whisk together sour cream and 11⁄2 TBSP water (3 TBSP for 4 servings). • Place remaining panko in a third shallow dish.
• Once cool enough to handle, form croquette mixture into four 1-inch-thick patties (eight patties for 4 servings). (For less mess, wear food-safe gloves or lightly coat your hands with oil before forming the patties.) TIP: Double the number of patties if you prefer a smaller croquette! • Working one at a time, gently press patties into flour until fully coated. Gently tap off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into panko until fully coated.
• Heat a 1/3-inch layer of oil in pan used for beef over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add coated patties. Cook until golden brown, 3-4 minutes per side. TIP: Fry in batches if necessary; lower heat if patties begin to brown too quickly. • Transfer croquettes to a paper-towel-lined plate and immediately season with salt.
• Divide croquettes and slaw between plates in separate sections. Serve with katsu mayo on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
