Dense and Delicious Nikujaga Croquettes
Dense and Delicious Nikujaga Croquettes

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, dense and delicious nikujaga croquettes. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Dense and Delicious Nikujaga Croquettes is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Dense and Delicious Nikujaga Croquettes is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook dense and delicious nikujaga croquettes using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Dense and Delicious Nikujaga Croquettes:
  1. Make ready 450 to 500 grams peeled Potatoes (baking type potatoes)
  2. Make ready 150 grams Ground meat (beef and pork mix)
  3. Take 80 grams Onion
  4. Prepare 1 1/2 tbsp each ○ Soy sauce, mirin
  5. Take 2 tsp ○ Sugar
  6. Prepare 2 tbsp ○ Sake
  7. Prepare 40 ml Water
  8. Get 1 Cake flour, egg, panko
Steps to make Dense and Delicious Nikujaga Croquettes:
  1. Peel the potatoes and cut into half if they're very big. If the potatoes are small used them whole. Finely chop the onions.
  2. Heat the pressure cooker, add oil and stir fry the ground meat, adding the onions a little later. Add the ○ ingredients and stir fry quickly. (Don't let the moisture evaporate!)
  3. Put the potatoes on top of the ground meat, add 40 ml of water, and heat in the pressure cooker under pressure for 10 minutes. Leave to cool down and de-pressurize on its own.
  4. Open the lid and evaporate the moisture in the pan over medium heat. (You can take out the potatoes before doing this if you prefer.)
  5. Roughly mash the potatoes withe a spatula leaving lumps, and adjust the seasoning. Spread out in a shallow container to cool.
  6. When the potato mixture has cooled down enough to handle, divide into 4 portions, and then let cool down completely
  7. Form each portion into a patty and coat with cake flour, beaten egg and panko. If you shake off the excess flour and strain the beaten egg beforehand, the egg will coat the patties evenly.
  8. Deep fry in 170 °C until golden brown. Done!
  9. I've flavored the croquettes lightly, anticipating that most people will want to eat them with some sauce. If you prefer, increase the soy sauce and mirin to 2 tablespoons each.

So that is going to wrap this up for this special food dense and delicious nikujaga croquettes recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!