Japanese Potato Dumpling - {Curry Korokke}

By á-170456

Ingredients

• 1/4 pound ground meat
• 1 pound potatoes
• 1/2 medium yellow onion minced
• 1/2 egg beaten for potato
• 1 teaspoon curry powder (optional)
• 1 tablespoon oil
• Salt to taste
• Freshly-ground black pepper to taste
• Nutmeg to taste
• 1/2 cup flour
• 1 egg beaten for korokke
• 2 cups bread crumbs
• Canola oil for deep-frying
• 8 cabbage leaves thinly sliced, and soaked in cold water until serving time

Details

Servings 4

Preparation

Step 1

Boil or microwave the unpeeled potatoes.

Place the oil in a frying pan and add the onion. Saute until the onion is tender. Add the ground meat, salt, pepper, nutmeg and curry powder, then saute about 3 minutes until crumbled. Set the meat aside while you peel and mash the potatoes.

Thoroughly mix the potatoes and the meat in a large bowl. Divide the potato mixture into eight parts, and shape each portion into a 1/2-inch thick ellipse. Dredge each portion in the flour and pat off the excess flour. Dip them into the egg and then into the bread crumbs on a plate. Deep- fry them at 350 degrees for about 3 minutes on each side until lightly browned. Drain them on paper towels.

Serve with thinly sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese tonkatsu sauce).

This recipe yields 4 servings.

This recipe uses beef or pork, but substituting canned salmon or tuna should work great. Also, cod roe, which has to be baked, can be used, if you care for tiny pink fish eggs.