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Thursday, May 15, 2014

可乐饼 Korokke (Potato & Meat Croquette)


可乐饼没有加可乐的, 和我们喝的可乐也没有关系, 这个是每次我跟朋友提起可乐饼的时候, 都要稍微解释一些的。 可乐饼的名字取自法语中的croquette,日音为koroke,音似可乐饼, 是在16世纪西餐开始传入日本时,逐渐开始被日本人民接受,然后在日本兴旺发达起来。 我是望着厨房呆了好久的一包马铃薯, 才想起这个久违的了可乐饼, 所以就动动手, 在消耗马铃薯的同时, 也可以再次尝尝这个日本小吃。



可乐饼
6-8人份
  • 马铃薯 (去皮, 切半)4个 (900g)
  • 洋葱 1个, 切碎
  • 红甜椒 ½粒, 切粒
  • 冬菇 2个, 浸水软后切粒
  • 鸡肉碎 450g 
  • 鸡蛋 1个
  • 盐 1tsp
  • 胡椒份 ¼ tsp
  • 黑胡椒 适量
  • 鸡蛋 3粒 (裹可乐饼用)
  • 面包糠 2杯
  • 面粉  ½杯
  1. 把马铃薯放入一锅水内, 用大火煮。 水滚后, 降去中火, 继续煮, 直到马铃薯软 (叉子可以插进去即可), 把水倒掉, 再开中火把马铃薯煮一下 (少过1分钟, 只是要让水份蒸发而已)。 水份干后, 熄火。
  2. 把马铃薯压成泥。
  3. 平底锅放些油, 开中火, 把洋葱炒软, 加入甜椒和冬菇碎, 炒到软身。 
  4. 加入鸡肉, 用汤匙把它们弄散。 鸡肉熟后, 加入盐, 胡椒份和黑胡椒调味。 
  5. 把鸡肉和马铃薯泥混合。 加入鸡蛋再混合均匀。
  6. 稍微冷后, 把它们弄成一小团, 顺序沾上面粉, 鸡蛋和面包糠。 
  7. 油热后, 把可乐饼放入, 炸至金黄色即可。
Korokke (Potato & Meat Croquette)
Source: Just One Cookbook
Serves: Serves 6-8
  • 2 lb. (about 4) russet potatoes, peeled and halved
  • 1 large onion, finely diced
  • ½ carrots, finely diced (I replaced with capsicum)
  • 2 Shiitake mushrooms (optional)
  • 1 lb. ground beef (I replaced with chicken)
  • 1 egg
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • Freshly ground black pepper
  • 3 eggs for the breading
  • 2 cup Panko
  • ½ cup all purpose flour
  1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
  2. Remove the potato from the heat and drain the water completely.
  3. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
  4. Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.
  5. Meanwhile, chop onion, carrot, and mushrooms finely.
  6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
  7. Add carrot and Shiitake mushrooms and cook until they are soft.
  8. Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.
  9. When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.
  10. Add an egg and mix all together until everything is well combined.  
  11. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
  12. While the mixture is still warm, but not hot, start making Korokke balls.
  13. Dredge each ball in flour, egg, and Panko.
  14. In a wok, heat oil over medium high heat. Deep fry Korokke until they are golden brown. Inside is already cooked, so all you need to do is to make it nice brown color.  

食谱看起来好像比较复杂的样子, 但是做起来还好, 只是需要比较多的耐心和时间, 周末的时候就可以尝试。 因为家里不吃牛肉, 所以用了鸡肉碎, 也一样的美味。 马铃薯泥加入鸡肉, 甜椒和冬菇, 真的很有口感。 虽然说是煎炸的食物, 但是适可而止的话, 也不是一件坏事。这个食谱很棒, 我只做一半的份量, 有点不够吃, 下次再做好了。

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