Croquettes (called “korokke/コロッケ in Jaoanese), especially made with potatoes (versions made with thick white sauce are also very popular) must be one of the most celebrated comfort foods all over the world.
I don’t exactly know when they first appeared in Japan but people here certainly consume them with a vengeance! I stopped counting books and magazines entirely dedicated to the delicacy in this country!
Now, sweet potatoes (satsuma imo/薩摩芋 in Japanese) offer a very interesting variation and should be appreciated by all members of a family with the added sweetness!
Sweet potato croquettes/Satsuma Imo No Korokke/薩摩芋のコロッケ!
INGREDIENTS: (for 2 people or 8 small croquettes)
Sweet potato: 1 (200 g)
Chicken breast: 80 g (after having taken skin and fat away)
Onion: 50 g (finely chopped)
Salad oil: 1 tablespoon (for frying)
White sesame seeds: as appropriate
Egg: 1 large
All-purpose flour: 2 tablespoons
Black pepper: a little
Salt: a pinch
Soy sauce: 1 teaspoon
Sesame oil: 1 teaspoon
Cut away both tips of the sweet potato.
Wrap it in a wet kitchen paper towel.
Cook in a microwave oven at 600 W for 4 moinutes and 20 seconds to soften it.
You may do this inside a steamer, too.
Peel the potato and mash it in a bowl.
You may want to leave out a few solid bits for a better bite that you will mix with the whole later.
Keep the mashed potato aside in its bowl.
Chop the chicken breast finely.
If you haven’t done it yet, chop the onion finely.
You may chop them together.
Heat a frypan. Heat the oil. Fry the onion and chicken together.
Once the heat has penetrated the meat and onion add some salt and pepper (not included in ingredients above) to your preference. Add soy sauce and fry until the chicken and onion are properly cooked. Do not overcook!
Let cool down for a while.
In the bowl containing the mashed potato add the cooked chicken and onion, the flour, the salt, the black pepper, the egg and the sesame oil. (You may add spices of your liking then!)
Mix the whole well.
Divide the mixture into 8 equal quantities.
Spread oil on the palm of your hands and make 8 patties of similar size and shape.
Flatten them a bit for equal cooking.
Coat one face only with sesame seeds.
Pour some oil on a frypan.
Fry croquettes sesame-coated face down first.
Cook for a little while. Cover with lid. When the bottom face is cooked to a nice brown color (lifting up the lid from time to time is no problem!) turn over and continue frying.
To check if yor croquettes are properly cookd, press their middle with a finger. The finger shouldn’t sink easily.
Place croquettes on kitchen paper to absorb excess oil.
Serve them as soon as possible as they are.
No need for sauce or extra seasoning!
RECOMMENDED RELATED WEBSITES
Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
10 thoughts on “Sweet Potato Croquettes: Japanese Recipe”
Thanks for the update!
I agree with Sissi, brilliant to use sweet potatoes…I would not have thought of using sweet potatoes ! I think it would be great comfort food for me too 🙂 Have a nice day, Robert.
I knew it, dear Elin! That sweet tooth hiding behind a gastronomic acumen! LOL
Thank you for the ad! Always appreciated!
Reblogged this on A Bonsai Tree Grows in Brooklyn and commented:
These look delicious!
Thank you so much for the add!
Excellent idea! I would never have the idea to prepare korokke with sweet potatoes! Already bookmarked. And these sesame seeds… (you know I’m addicted).
I have started to discover sweet potatoes only recently because of.. their name. I really thought they were extremely sweet, but they are as sweet as carrots, so I shouldn’t have worried.
That is a misconception brought about by Americans!