00:00Hey everyone, I'm Udo and today on Stachy I'm going to show you how to make delicious Japanese
00:05style croquette with flavourful beef and potato filling. Let's get started.
00:10The first thing we need to do is boil our potatoes. So place a cold pot of water on the
00:15stove,
00:16add 300g of potatoes and a sprinkle of salt.
00:28Bring to a boil for medium heat and cook these until they're soft enough to mash.
00:34Starting with cold water will help the potatoes cook more evenly all the way through.
00:39While we wait, let's cook the beef and onions. Start hitting your pan on medium and add 15g of
00:45unsalted butter. Once it's melted, add 100g of finely diced onion and fry them until soft and
00:52slightly translucent. We don't want them to brown too much.
00:57Okay, when it looks like this, add 100g of ground beef and fry until browned.
01:08Once it's pretty much cooked, we're going to add the seasonings.
01:13First, we'll add a pinch of salt and pepper, a small pinch of nut milk powder,
01:18then give it a mix and add 1.5 tablespoons of soy sauce, a teaspoon of sugar,
01:27and 2 teaspoons of mirin. Fry until the liquid has absorbed into the meat,
01:32and then take it off the heat and set it aside to cool a bit.
01:38Okay, let's check the potatoes.
01:40They've been cooking for about 15 or 20 minutes and they're soft enough to pierce with a fork.
01:46Now we can drain the water and transfer them to a heatproof bowl.
01:50Add 1 tablespoon of whole milk and mash them while they're still hot.
02:01Once they're more or less smooth, add the meat and onions and mix them together until evenly distributed.
02:20Before we make these into croquettes, we need to cool them, so I've got a wide container here and I'm
02:26just gonna thinly spread out the filling.
02:29Cooling the filling is not only about not burning your hands, it also makes the croquettes more stable and less
02:36likely to fall apart.
02:38Once it gets to room temperature, I recommend chilling it in the fridge for 30 minutes.
02:44In the meantime, I'm gonna make the batter, so grab a new bowl and add 1 egg and 50ml of
02:51water.
02:54Whisk them until combined.
02:57Then sift in 5 tablespoons of all-purpose flour.
03:05And whisk until smooth.
03:13So 30 minutes have passed, so now I'm going to shave my croquette.
03:17I've also started heating my oil.
03:20The ideal frying temperature is 180 degrees Celsius, which is about 355 Fahrenheit.
03:26The standard shape for croquette is round or oval, but you can shave them however you like.
03:32The recipe makes 6 decent sized croquettes, but you can make them bigger or smaller if you prefer.
03:48Just keep in mind that big ones are more likely to break when you fry them.
03:53Mini ones are great for bentos or parties.
03:56I'm going to use these stuff.
04:26coat them. So start by coating them in a thin layer of flour. Then cover it in the egg
04:44butter. Finally, coat them in the pan called breadcrumbs and place them on a plate.
05:06My oil is nice and hot so I'm going to place my croquettes into the pot. My pot is not
05:12that
05:12big so I'm only frying two at a time. It's important not to overcrowd the pot as this
05:18can lower the temperature of the oil and make the pan go greasy. Simply cook them until golden.
05:25We don't need to worry about filling too much because it's already cooked but of course we
05:30want it to be warmed through. This should only take a few minutes. Once golden, place them on a
05:37wire rack to drain and fry the rest in batches.
05:53Okay, these are looking great so let's dish up. You can enjoy this Japanese croquet as part of a meal
06:01or just as a snack. They're really great with drizzle of Worcestershire sauce.
06:06And that's it. Deliciously crispy on the outside, soft and flavourful on the inside.
06:11Japanese meat and potato croquet. And I have a free mobile app now where you can
06:16easily follow the steps during the actual cooking. This is a great way to use as an
06:21in-kitchen companion after watching my youtube videos. The download link is in the description.
06:27Thanks so much for watching and thank you everyone who voted for that one. If you want to know more
06:32about this dish or read the written recipe, I've put the link to my blog on the screen now.
06:39Hope to see you in the next video. Bye.
