Korokke (Japanese croquette) is a classic dish of Japanese cuisine. It's also a common street food as many butchers sell it as a take away food. In this video, I'm gonna show you how to really upgrade your korokke without hardly any extra effort. here is how!!!


📖FULL RECIPE: [ Ссылка ]

🧑‍🍳About me: [ Ссылка ]

🙏 Support CHEF'S LABO: [ Ссылка ]

💻 Website (Recipe blog): [ Ссылка ]

📸 Instagram: [ Ссылка ]

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(Recommended videos👀)

[How to store used Kombu]
[ Ссылка ]

[The other recipes using Beef oil are these!!]
・[Gyudon] [ Ссылка ]
・[Beef curry] [ Ссылка ]
・[Beef stew] [ Ссылка ]

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🍙 FAQ about the ingredients: [ Ссылка ]

FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)

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(Chapter)
0:00 Prepare potato
1:06 Prepare Others
1:48 Beef oil
2:55 Prepare croquette
6:55 Crumb croquette
7:29 Fry croquette

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[Ingredients] (2-3serve)

-Potato 500g (as peeled)
-Water 1200ml
-Salt 12g
-Kombu 2g

-Onion 1 (190-200g)
-Garlic 30g (as peeled)
-Mozzarella or cheddar cheese 100g

-Beef fat 20-30g (You can skip it)
-Beef mince 250g
-Salt 2.5g (1/2 tsp)
-Worcestershire sauce 15ml (1tbsp)

-Black pepper
-Flour (any type)
-Egg 1-2
-Panko

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Ingredients (OUNCE version): [ Ссылка ]

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[BGM] Music by Mario Ayuda - The Sun - [ Ссылка ]

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#korokke
#croquette
#JapaneseCroquette
#コロッケ
#コロッケ作り方
#チーズコロッケ
#ChefsLabo

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