Korokke with a Trio of Asian Sauces

Rika will teach us how to make korroke, Japanese potato croquets, with her original Asian sauces. Crispy bread crumbs outside and fluffy potato inside, with sweet onion and juicy ground beef. Everyone from children to adults, love this combination. Korroke can be a fabulous dish for your parties at home! So give it a try! Korokke with a Trio of Asian Sauces [Ingredients] *Serves 2 2 potatoes 50g grounded beef 1 tsp vegetable oil 1/2 onion 1/2 tsp salt 1/2 tbsp sugar Nutmeg Ground black pepper 1/3 cup flour 1 beaten egg 1/2 tbsp water 1 cup bread crumbs Vegetable oil for deep-frying Shredded cabbage, to taste Sweet chili sauce, to taste Curry sauce 1 tsp curry powder 2 tbsp mayonnaise Gochujang sauce 1 tbsp gochujang 1 tsp sugar 2 tbsp soy sauce 2 tbsp chopped leek [Method] 1. Mince the onion, wrap, and microwave at 500Watts for 2 minutes. Also microwave the potatoes, at 500Watts, for 3 minutes, per potato. 2. Place the oil in a frying pan and cook the onion and beef. Add the nutmeg and ground pepper, stir, and turn off the heat. Add the peeled potato into the pan and mash. Season it with salt and sugar. 3. Rika is preparing, three kinds of Asian sauces. First, the Thai, sweet chili sauce. This sweet and hot flavor, goes well with the potato. The Korean style sauce, is made with gochujang, sugar, soy sauce, and chopped leek. Indian style sauce, is made with mayonnaise and curry powder. 4. To finish the korroke, divide the potato mixture into six barrel shaped parts. Bread each piece, starting with flour, then egg, mixed with water, and finally, the bread crumbs. 5. Deep-fry, in 170 oil, until golden brown. Then arrange on a plate, along with shredded cabbage. Steamed Eggplant Salad [Ingredients] *Serves 2 3 Japanese eggplants 1 tomato For dressing 1 clove garlic 1 dried red chili pepper 1/2 lemon 1/2 tsp minced lemon peel 1 tbsp nam pla fish sauce 1 tsp honey Coriander, to taste [Method] 1. Steam whole eggplant, for 6 minutes, and let cool, to room temperature. 2. Mince the garlic and chili peppers, and transfer into a bowl. Add the lemon juice, minced lemon peel, nam pla fish sauce, and honey, the mix well. Add the chopped coriander stems. Now the dressing is done. 3. Cut the tomato halves into thin slices and arrange on a plate. Cut each eggplant into 5-cm lengths, and tear by hand. 4. Cut the coriander leaves, into 1-cm lengths, arrange on top of the eggplant, then pour the dressing over the top. Wakame Seaweed Soup [Ingredients] *Serves 2 2 cups water 2 tbsp dried wakame seaweed 10 cm piece of leek 1/2 block firm tofu, about 150g 1 tsp chopped ginger 1 tsp granulated chicken bouillon 2 tsp nam pla fish sauce [Method] 1. Heat the dried wakame in water inside a pan, add the ginger, granulated chicken soup, nam pla, onion, and tofu. 2. Bring to a boil, then turn off the heat. Further Info: - Japanese meat shop - Niku no Takasago Opening Hours: 10:00-19:00 Tuesday: 10:00-18:30 Closed: Sunday/ National holiday Address: 2-21-6 Tsukuda, Chuo-ku, Tokyo 104-0051 Telephone: 81-3-3531-4529 http://www.yakibuta.jp/