This week the Sunday Supper team is sharing Asian recipes!!! And, as you know, I have been sharing a few Japanese recipes lately, so this week’s theme couldn’t have come at a better time!
During our recent Japanese holiday, we had so much amazing food. Korokke (コロッケ) were my youngest daughter’s favourite snack! Korokke are potato croquettes coated in panko and then deep fried. In Japan you can find many different kinds of korokke… I have already shared with you the recipe for Beef Korokke, which are probably the most common ones, but today’s recipe is my favourite. In fact, come to think of it, the very first time we tried korokke, we had cheese filled ones. We were in Nara, waiting for our train to Fushimi Inari and we bought some lunch in a supermarket that included cheese korokke. Well, we absolutely fell in love with them… but never found them anywhere else! So, I resorted to making them myself. I used Swiss and Gouda cheese, but I may try brie next time. Anyhow… you can use your favourite cheese for these. They are amazing: really crunchy on the outside and creamy and gooey inside! YUM! Enjoy! Thanks Amy of kimchi MOM for being a fantastic host!
- Put the potatoes in a large pot, cover with water and bring to a boil. Cook the potatoes until soft.
- Drain the potatoes and put them back on the fire, on low heat, so that any remaining moisture evaporates (be careful not to burn the potatoes).
- Transfer the potatoes into a large bowl and mash them. Add salt, pepper and butter.
- In the meantime, finely chop the onion and sauté it with the oil, until soft. Turn off the heat and let it cool.
- Add the onion to the mashed potatoes and mix well.
- While the mixture is still warm, but not too hot, start shaping the korokke. Fill them with the chopped cheese and make the patties. Let them rest in the fridge for 15-30 minutes.
- Dredge each korokke in flour, egg and Panko and put them back in the fridge till you are ready to fry them.
- Deep fry them over medium high heat, until golden brown.
- Transfer the korokke to a plate covered with paper towels to absorb any excess oil.
- Serve immediately.
Check out all the other amazing Asian recipes from the Sunday Supper Movement!
- Lumpia, Baked Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper