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Soybean Croquette

  1. Wash and scrub under running water. Boil for 30 minutes or until you can easily insert a wooden pick.
    • 1+1/3 lb. potatoes (about 3 potatoes, 600 grams)
    • 1 carrot, peeled
  2. Meanwhile drain and mash:
    • 1 lb. cooked soy beans (450 grams)
  3. Drain boiled potatoes and remove the skin. It should easily peels off. Mash.
  4. Chop a cooked carrot. Set it aside. Chop and sauté until slightly caramelized:
    • 1 tablespoon vegetable oil
    • 1/2 yellow onion
  5. In a large bowl, put together and mix the mashed potatoes, mashed soy beans, chopped carrot, and sautéed yellow onion. Then mix in:
    • 1/2 cup frozen green peas or frozen corn or both
    • 1/8 teaspoon black pepper
    • 1 teaspoon salt or to your taste
  6. Make 12 3-inch diameter patties. Coat them generously with all-purpose flour.
    • 1 cup all-purpose flour
  7. In a separate bowl, whisk:
    • 1 egg
    • 1/2 cup water (110 cc)
  8. Have panko ready in a pan. (Panko is Japanese style bread-crumbs which can be purchased at Asian Stores. You can make your own by coarsely processing white bread loaf in a food processor. Actually home-made panko makes great croquette.) Dip one patty at a time into the egg and water mixture and place it on panko. Coat it on all sides.
    • about 3 cups panko
  9. Fill a large sauce-pan with vegetable oil to 1/4 inch deep or less. Heat to medium-low. Fry both sides until golden yellow. Serve hot with Kikkoman Tonkatsu Sauce.
    • vegetable oil to fry
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