#NHKworldJapan Chef Rika’s Homemade Korokke [Japanese Cooking] – Dining with the Chef

Chef Rika’s Homemade Korokke [Japanese Cooking] – Dining with the Chef
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Learn Chef Rika’s Japanese-style croquette, Korokke, a family recipe from her mother. She shares quick cooking tips and a simple dessert, coffee jelly with Kokuto, Japanese muscovado sugar.

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Chef Rika’s Homemade Korokke

Ingredients (For 8 pieces)
– 400 g potato
– 200 g onion
– 200 g ground pork
– 1 tbsp olive oil
– Nutmeg
– Salt
– Black pepper
– 1 tbsp sugar
– Flour
– Beaten egg
– Panko breadcrumbs
– Oil, for frying
– Shredded cabbage
– Worcestershire sauce
– Tomato ketchup

Directions:
1. Microwave the potatoes for 12 minutes at 600 Watts.
2. Fry the ground pork and chopped onion in a pan.
3. Peel the skin off the cooked potatoes and dump in the pan used to cook the pork and mash roughly.
Evenly mix with the pork and onion.
4. Shape the mixture by hand. Coat with flour, beaten eggs and breadcrumbs.
5. Coat them with flour, beaten eggs and Panko. Deep-fry in 180℃ oil until golden brown.

Two Types of Coffee Jelly

Ingredients
– Hand-Dripped Coffee Jelly
– 20 g coffee beans
– 250 ml hot water
– 2 tbsp kokuto (muscovado sugar)
– 6 g gelatin

Caffè Latte Jelly
– 250 ml caffè latte
– 2 tbsp kokuto (muscovado sugar)
– 6 g gelatin

Toppings
– Fresh cream
– Kokuto (muscovado sugar)
– Mint leaves

Directions:
1. Prepare the coffee and mix well with gelatin and kokuto.
2. Pour into glasses and chill for 2 hours in a refrigerator.
3. Top whipped cream and mint leaves and serve.

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