Croquettes are a very popular food in Japan. For those who don’t know what croquettes are, croquettes are deep fried mashed potato with any kind of minced meat or fish and sometimes with vegetable. The great thing about croquettes are that they’re easy to make, and you can put pretty much anything in it. Also, you can make many croquettes at once, and freeze them for later. You can make croquette only with potato. I added meat and onions for this how to, but if you aren’t a big meat eater, you can just use drained tuna or varieties of vegetables like corn, peas, carrots, etc…
[Domo-kun croquette] (makes about 15 ~ 18 small croquettes)
- 1~2 potato (I used 2)
- 1~2 eggs beaten with 1 TBS of vegetable oil mixed very well (for batter)
- flour (for batter)
- panko or bread crumbs (for batter)
- Oil for deep frying
- *1/2 lbs of minced meat (I used minced beef) OR soboro (see “how to make soboro”)
- *1~1 1/2 onion (I used 1)
*[Seasoning for meat] (This isn’t absolutely necessary. You can season the meat anyway you want.)
- 1 TBS of soy sauce
- 2 TBS of sugar
- 1 TBS sake
1. Make mashed potato either by boiling, baking or microwaving. Peel the potato or scoop out the contents with a spoon and mash!
2. Cook chopped onion and minced beef until liquid from the onion and meat is gone. If you have “soboro” already made or want to use tuna, skip to Step 4.
3. When the onion and meat are cooked, season it with soy sauce, sugar and sake, and cook until the liquid is gone.Â *As I stated in the beginning, this seasoning is optional.
4. Mix cooked meat (or soboro or tuna) into the mashed potato.
5. You can just mold mashed potato in a rectangular shape with your hands, but I spread it on a baking pan, flattened it and cut it with a butter knife. This way, each croquette is pretty much the same size, and also it makes it easier to make rectangular shaped Domo-kun. Don’t make them too big though. If it’s too big, it might break when you’re putting it into the egg later.
6. Cover shaped mashed potato with plastic wrap so it doesn’tÂ get dry, and put it in the fridge for 15~20 minutes or until the potato and meat is completely cooled down. This process is very important! If the potato isn’t cooled down, the croquette will break apart in the oil.
7. Once the potato is cooled down, put it in flour, and then into beaten egg, and into panko/bread crumbs. I used both panko and regular bread crumbs so people could see the difference.
*If you want to freeze, you can put them in the freezer after you put bread crumbs.
7. Heat up vegetable oil at medium heat, and when the oil is hot, carefully put the croquettes in, one at a time.
*I’ve tried frying in a frying pan, but because the croquette’s skin was touching the bottom of the pan, and the skin started to fall apart when I flipped them. So I highly recommend deep frying.
*I also tried using a toaster oven. It took very long to get panko/bread crumbs golden brown. (See the picture in Step 9)
8. Use a straw to cut cheese, and put cut seaweed on the cheese for the eyes (I used a hole punch). Cut red pepper into square for the mouth, and cut cheese for the teeth.
9. Once the croquettes are cooled down, put eyes and mouth on the croquette!
You can eat croquettes with ketchup or mayonnaise or both! (My boyfriend likes ketchup mixed with mayonnaise)
It seems like a lot of work, but if you’re making a lot of croquettes at once to freeze them like me, it’s so worthÂ it. (It’s very cheap to make it too!) When you’re frying frozen croquette, you should bring the frozen croquettes to room temperature OR microwave it to cook the inside the croquette (stick a toothpick in a croquette to see if it’s cooked inside) before frying it. If you fry it while frozen, it’ll break apart in the oil.
If you have any questions about any of my how-toâ€™s, please feel free to leave a comment or email me!