Japanese Sweet Potato Korokke | By Yuki Gomi

Japanese Sweet Potato Korokke | By Yuki Gomi

• August 23, 2016

Japanese croquettes or 'korokke' are simply delicious to eat and the Japanese BBQ sauce that goes with it is the perfect accompaniment. The korokke's are usually made with vegetables of some sort, be it sweet potatoes, butternut squash or potatoes and deep fried until golden.

Yuki's 3rd recipe of Japanese sweet potato korokke at her Japanese cooking class, is a healthier oven-baked version and is served with an extremely addictive homemade BBQ sauce. 

Don't miss her 1st and 2nd recipes which I've already shared. 

For the Korokke

Ingredients:
5 small sweet potatoes (approx 800-900g)
Pinch of salt
1 tbsp white miso
1 tbsp ground white sesame seeds
1 tbsp chopped chives
1/2 medium onion
80g shimeji mushrooms
100g shiitake mushrooms
1 tbsp soy sauce
A dash of sake
3 tbsp vegetable oil
2 cups panko
2 tbsp black sesame seeds

For the BBQ sauce

Ingredients:
2 tbsp ketchup
3 tbsp worcestershire sauce
1 tbsp soy sauce
1 tbsp mayo
1 tsp sugar
1/2 tsp English mustard
2 tbsp grounded white sesame seeds

 
Directions:
1. Roast the sweet potatoes in the oven for 90 minutes at 160 degrees. Roast them slowly to improve the creamy texture
2. Peel the skin and mash, then add the white miso, grounded white sesame seeds, a pinch of salt and the chopped chives. Let the mixture cool before the next step
3. Dice the onion into small pieces and remove the stalks from the mushrooms. Slice the mushrooms into small pieces. Saute the onion and mushrooms together in a pan with a dash of sake and soy sauce. Cook on a medium-high heat for 5-7 minutes or until tender, stirring frequently with a wooden spoon. Let the mixture cool down for a while
4. Add the onion and mushroom mix into the sweet potato mixture and combine well with a pinch of salt
5. Heat a pan with the oil, then add the panko and black sesame seed mix, spreading evenly. Cook until the panko crumbs are a light brown colour. This adds some colour first without the need for deep frying. Pour the crumbs onto a large plate
6. Take 1/8 of the sweet potato mixture and make a circular flat shape. Then pat it in the panko to coat each patty
7. Place on an oven sheet with non-sticking baking paper and bake at 200 degrees for 15 minutes until golden brown.

Yuki's tips:
*If you wish to eat the korokke later, you can freeze them before they are cooked and then just cook whenever you like.

Stay tuned for the rest of the recipes that completed this delicious meal.