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Korokke – Japanese Croquettes

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Korokke – Japanese Croquettes

The Starchy type makes great for a great “hoku hoku” texture in Japanese Potato Croquettes because they are high in starch and low in moisture.

Ingredients

White Cream Filling
Butter
Flour
Milk
Canned corn
Meat potatoe filling
Potatoes
Ground beef or pork
Onion
Other Ingredients
Flour
Eggs
Bread crumbs
Korokke sauce*
Japanese mayonnaise*
Cabbage

Instructions

Procedures : Melt the butter in a fry pan and add flour. 

 Add the milk and stir until the sauce becomes homogenous. 

 Wait until the white mass is very viscose and add the canned corn. 

 Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.

Keywords: Korokke – Japanese Croquettes

Written by Melissa Owens

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