How to Make Korokke Pan (Japanese Potato and Meat Croquette Bun Recipe) | Cooking with Dog

We are making Korokke Pan with crispy deep-fried batter. Freshly made korokke goes great with cabbage and toasted bread. The korokke is fried perfectly crisp and so tasty! How to make Korokke Pan https://cookingwithdog.com/recipe/korokke-pan/ (8 pieces (Korokke)) Cook Time: 45 minutes * Cooling the filling on a tray is not included in cook time. - Korokke Filling - 400g Danshaku Potatoes (0.882 lb) - use potatoes with high starch content 800ml Water to cook potatoes (3.38 u.s. cup) 8g Salt - 1% of the amount of water 100g Mixture of Ground Beef and Pork (3.53 oz) 1/2 tsp Coarse Salt A pinch of Pepper A pinch of Nutmeg 2 tsp Raw Sugar 1 tsp Cooking Oil 1/2 Onion (150g/0.331 lb) - Batter for Korokke - 1/2 Egg 25ml Water (5 tsp) 25g Cake Flour (0.882 oz) 100g Raw Bread Crumbs (3.53 oz) - moist dried bread crumbs with water if you can't find raw one Cooking Oil to deep-fry korokke Ingredients for Korokke Pan (2 pieces) 2 Bread Rolls (Koppepan) 2 Korokke Japanese Worcester Sauce Cabb