Chef Saito’s Korokke [Japanese Cooking] – Dining with the Chef
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Chef Saito continues to teach us about Japan’s beloved homemade classics. This time, he prepares a teishoku set meal, pairing the Japanese favorite korokke with rice, miso soup and pickles.
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(1) Chef Saito’s Korokke
Ingredients (Serves 2)
– 450 g potato
– 70 g onion
– 150 g ground beef
– Salt, pepper, soy sauce, sugar, flour, beaten egg, panko, vegetable oil, parsley, as needed
For the garnish:
– 180 g cabbage
– 50 g carrot
– 6 cherry tomatoes
Directions
1. Peel the potatoes and cut into 4 pieces. Soak in water. Put the drained potatoes in a pot, cover with water and boil for about 10 minutes. Drain and return to the pot. Season with salt and pepper. Place over medium heat to dry the surface of the potatoes. Turn off the heat and mash while hot.
2. Mince the onion. Add vegetable oil to a pan and place over medium heat. Sauté the onions until they become glossy. Add meat and season with salt and pepper and sauté. Reduce the heat, add sugar and soy sauce and sauté while tossing together. Empty onto a cooking tray, spread out to set aside to cool.
3. Once cooled to room temperature, combine the potatoes with the beef and onions. Add flour and mix with a spatula to press down the mixture. Shape into 8 oval patties. Dredge in flour, beaten egg and panko. Deep-fry in 170 degrees Celsius oil.
4. Arrange the korokke on shredded cabbage and carrot, garnish with tomatoes and parsley.
(2) Miso Soup with Wakame and Fu
Ingredients (Serves 2)
– 4 g dried wakame seaweed
– 10 pieces fu
– 20 g mitsuba
– 600 ml dashi (broth from kombu kelp and katsuobushi)
– 60 g inaka miso
Directions
1. Pour water into a pot, add the kombu and place over medium-high heat for about 10 minutes. Boil for about 30 seconds before removing the kombu. Add water to stop the boiling.
2. Add the katsuobushi and return to a boil for about 20 seconds. Turn off the heat and strain through a paper towel.
3. Place miso in a ladle, dip into the dashi and loosen with chopsticks. Place over medium heat. Add the dried wakame and fu.
4. Ladle the soup into bowls and add mitsuba, cut into 3 to 4cm lengths.