Potato ‘croquettes’ are not difficult to make but could be time-consuming for a busy or working housewife. We still have the expression of ‘being a housewife’ in Japan; the workforce of women to be 69.8% (age range of 29 ~ 39years old) increasing yearly; yet work environment for a Tokyo working woman is incomparable to other western nations.
Souzai (side dish) corners at food supermarkets sell ready-made ‘croquettes’ or daily fresh deep-fried foods but handmade food are becoming precious and even to a point – envious to a busy mother’s dinner table.
In Japan, we have a bi-yearly a gift giving tradition called ‘OCHUGEN’ (summer time) or ‘OSEIBO’ (winter). Since we received a box of home-grown potatoes from our relatives; I’ve made them into home-made croquettes returning the gift back as by-products.
<Potato Croquettes Recipe>
Potatoes:::::::: approx. 10 large
Onion:::::::: 1 large
Pork mince meat:::::::approx. 300g
Consomme Powder:::::::approx. 1 tablespoon
Breadcrumbs:::::::approx. 3 cups (as per needed)
Batter for breadcrumbs:::::::1 egg + flour + water, making a loose batter
- Peel the potatoes.
2. Chop the onions and saute with mince meat, adding a pinch of salt and white pepper.
3. Bring the potatoes to boil. Once it reaches boiling point, drain the water, to remove the ‘AKU (froth)’ which we believe to taste bitter and it’s accumulation is not healthy. (some say it may generate cancer) . To bring out the UMAMI (goodness) out of the potato, add 1 tablespoon of consomme power and boil until potatoes are soft enough to be mashed.
4. Once the potatoes are mashed, shape them into small oval shapes (approximately 6cm~7cm/2cm thick) and bread the croquettes with breadcrumbs, using a batter mixed with egg and flour.
<TIPS> Breaded croquettes can be frozen.
5. Deep fried croquettes.
written by Hisako Makimura/Tokyo, Japan