Beef Korokke Curry
A potato croquette on curry rice. The kind of everyday dish Japanese home cooks make on repeat.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Photo: Markus Winkler / Pexels
This rice bowl is budget friendly and on the table in well under an hour. Japanese curry roux blocks dissolve into a glossy, mild sauce; mixing two brands gives a more complex flavor. Partially freezing beef for 30 minutes makes paper-thin slicing easy. Invite someone to help; this is a fun recipe to make together.
Method
Cook the rinsed rice until glossy and just sticky, then fluff it gently and keep it covered so it stays warm while you finish the toppings.
Boil the potatoes until tender, mash, and mix with browned ground beef and onion. Shape into oval patties and chill 20 minutes.
Soften the onion in oil for 8 minutes, add the water and a grated apple if you like, and simmer 10 minutes.
Turn off the heat, add the curry roux and stir until dissolved, then simmer on low for 5 minutes, stirring, until thick.
Coat the croquettes in flour, beaten egg and panko and fry at 340 F for 4 minutes until golden.
Fill deep bowls with hot rice and spoon the topping and some of its sauce over the top.
Garnish with sliced scallions and serve hot.
Chef's note
Slice onions evenly so they cook at the same rate.
From the Donburi and Curry counter
Hearty toppings over a bowl of rice. Explore more recipes that use the same techniques and pantry.
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