Recipe of Homemade Dense and Delicious Nikujaga Croquettes

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, How to Prepare Homemade Dense and Delicious Nikujaga Croquettes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Dense and Delicious Nikujaga Croquettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dense and Delicious Nikujaga Croquettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dense and Delicious Nikujaga Croquettes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Dense and Delicious Nikujaga Croquettes using 8 ingredients and 9 steps. Here is how you can achieve it.

I wanted to eat croquettes flavored like the traditional Japanese dish of simmered potatoes.

When using a pressure cooker only a minimal amount of is added, so adjust the heat so that too much steam does not escape. The key to the dense, floury texture is to cook the potatoes whole! If you try to form and fry the croquettes while the potato mixture is still hot, or poke the croquettes, they may burst open. For 4 servings. Recipe by Keyua

Ingredients and spices that need to be Prepare to make Dense and Delicious Nikujaga Croquettes:

1. 450 to 500 grams peeled Potatoes (baking type potatoes)
2. 150 grams Ground meat (beef and pork mix)
3. 80 grams Onion
4. 1 1/2 tbsp each ○ Soy sauce, mirin
5. 2 tsp ○ Sugar
6. 2 tbsp ○ Sake
7. 40 ml Water
8. 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.

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So that is going to wrap it up with this exceptional food Recipe of Award-winning Dense and Delicious Nikujaga Croquettes. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!