Review/Rate this Recipe Save to MyRecipes Rating:

Title: Curry Korokke (Japanese Potato Dumpling)
Yield: 4 Servings

Ingredients

    1/4 lb ground meat
      1 lb potatoes
    1/2 md yellow onion; minced
    1/2    egg; beaten (to mix with the
           - p
      1 ts curry powder (optional)
      1 tb oil
      1    salt; pepper, and nutmeg to
           -tas
    1/2 c  flour
      1    egg; beaten (to coat the
           -korok
      2 c  bread crumbs
      1    enough canola oil for
           -deep-frying
      8    cabbage leaves; thinly
           -sliced and soaked

Instructions

Source: Noriko's Kitchen Cooking time: about 90 minutes Servings: 4

Author's Comments: This looks a lot like a knish; it's basically a piece of
dough stuffed with potatoes, meat, or cheese and baked or fried. If my
memory is right, it was invented in Japan by a chef who cooked for the
Meiji Emperor. I believe the Japanese version of curry rice is also one of
his creations.

This recipe uses beef or pork, but substituting canned salmon or tuna
should work great (an idea from Ken Love [at Compuserve -- Ed.]). Also, I
heard that tarako (cod roe, which has to be baked) can be used, too, if you
care for tiny pink fish eggs.

Directions: Boil or microwave the unpeeled potatoes. Place the oil in a
frying pan and add the onion. Saute until the onion is tender. Add the
ground meat, salt, pepper, nutmeg and curry powder, then saute about 3
minutes until crumbled. Set the meat aside while you peel and mash the
potatoes. Thoroughly mix the potatoes and the meat in a large bowl.

Divide the potato mixture into eight parts, and shape each portion into a
1/2-inch thick ellipse. Dredge each portion in the flour and pat off the
excess flour. Dip them into the egg and then into the bread crumbs on a
plate. Deep-fry them at 350F for about 3 minutes on each side until lightly
browned. Drain them on paper towels. Serve with thinly sliced cabbage and
your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese
tonkatsu sauce).

Posted to recipelu-digest Volume 01 Number 231 by MickieX@aol.com on Nov 9,
1997

Reviews