@@kathcares That's my problem too, when I make Marc's recipes! I start off with the intention to make a tonne and freeze them for later...but there's never much left for later...lol
@@NoRecipes Dude, you should have seen what happened with the gyozas of yours that I made a week ago! I made nearly 200 of them, and between my wife, Jon (Thunderjack's understudy) and myself, we polished off 100 of them right from the get go! hahahaha
@@NoRecipes Just reminded me of when I was a kid and I would mash up all the other foods on my plate into the mashed potatoes!😂 But it would be a crime to stop there in the recipe; the look on your face when you ate the finished Korokke will stay in my brain for that moment of temptation!☺
Japanese croquettes are the best! I'm definitely giving this one a go in the next couple of weeks. I've been making your recipes once a week for my family almost religiously over the last few months and, for the most part, have been a huge success! None of the other websites, cookbooks, or channels I've used have come remotely close to what you're putting out. It's mind blowing that you're doing this all for free! 大変感謝しています！
Wow thank you so much for the kind words! I'm so happy to hear you've been finding my content helpful! I want to try and make this information as accessible as possible which is why I publish to youtube (and provide a deeper dive into the ingredients and techniques on my website), but producing these does take almost all of my time. If you want to help me out you can check out this page for some ideas: norecipes.com/help/
Hello Marc! I watched it again. I was taught by my mother-in-law on how to cook this because it's my husband's favorite. I'd love to add potato starch gravy you made next time. I'm excited to try your version of korokke. This really takes a lot of work and it needs more patience. But it is well worth it. It delicious! Thanks you so much!
Thanks for watching! Every household has a different way of making it, which is part of what makes korokke so fun! Hope your family enjoys my version 😄
These are pure nostalgia for me. My mom made the best salmon croquettes using mashed potatoes, but I hadn’t thought about them in years. I like this version too - it reminds me of the episode of Samurai Gourmet where Taskeshi buys korokke from a vendor and eats them in a park while reminiscing about his school days. It was a reminder to enjoy simple pleasures. I’ll make these soon, thanks!
@@NoRecipes My mom used regular leftover cooked salmon and leftover potatoes, since she was raised to never waste food. I loved the series samurai gourmet and was so sad that Netflix canceled it. It was a sweet show about enjoying food and drink, freeing oneself from social constraints, and just being happy in the moment. I guess people thought it was boring because there weren’t any explosions or sword fights or steamy romance subplots. Oh well, I think if you liked midnight diner, you’d also enjoy this series.
@@pinkmonkeybird2644 Ahh yea, this is a great way to use leftovers. There's such a long list of food shows I need to watch. I still haven't finished Midnight Diner. Have you heard of The Solitary Gourmet?
This is the most flavorful korokke recipe I've ever seen. I'm not a chef but I like that you built flavor and enhanced texture through the whole process. Definitely an elevated korokke! 😋 Have you ever tried freezing these before frying? If so how did they turn out?
Awesome that you have figured out how to save ingredients, as they are important throughout the current issues with food prices. now I think I'll try that with some similar ingredients. perhaps potato flakes and coarse ground pork from a meat counter and the grocery aisles as some of the steps are a bit extra to my style of cooking but good ideas don't need a recipe but the techniques. thanks again No Recipes.
I grew up in a household that didn't let anything go to waste (even when it was expired and clearly questionable), so we try and get the most out of the food we have. Mashed potato flakes will work, but you'll need to be very careful with the hydration or you'll end up with something that's unworkably soft. Ground pork will work fine and won't change much from a flavor perspective (it'll just be a little more boring from a texture perspective). Hope you enjoy this!
Wow, these look amazing! I'm gonna use your potato tip of leaving the skin on when I make salmon croquettes in a few now that it has finally cooled off. lol Wonderful channel!
Always look forward to your videos, Marc. Your energy is infectious and I really admire the effort you put into educating your viewers on the history of a particular dish.
Hey, Marc! I did make these, but I must say, my vegetarian version with mushrooms were my favorite. The pork was much less assertive, and the onions dominated. The mushrooms permeated the filling, spreading their umami throughout, and the onions stayed in the background. Both versions were extremely delicious. I had never heard of these until I watched your video!
Love the idea of making this with mushrooms! I bet it tastes a bit like cream of mushroom soup. Japanese korokke are more about the potatoes and onions than they are about the meat so the pork is more there for umami than for flavor. Most traditional recipes are more like fried mashed potatoes. But these days you can find korokke made from almost any starchy veggie (like kabocha, or taro) and in flavors varying from curry to meat sauce, to cheese. This makes it a good platform to experiment on.
Wow this looks incredibly good! I will certainly be cooking this soon! Also I really enjoy how quickly you move through the recipe even as you make time teach how to cook. Very informative and also good visual presentation. Thank you 🙏
I hate when UA-cam does that. It was happening so often for a while I started writing my comments in notepad and copying them over. So glad to hear you enjoyed watching this so much.
@@NoRecipes I thought I was going crazy! I'm not the most tech-savvy person so I thought it was something I did.😳 I have seen some other comments I left for you disappear as well. But I comment A LOT, lol. I don't expect you to see or reply to ALL of them!☺
Hi Marc sorry I missed the premiere of this video it was yesterday but today's Monday it's Labor Day I've been busy setting up things for the Labor Day barbecue and stuff with the family but I did get a chance to watch a video just now fantastic dude those potato croquettes are pretty awesome I've made some Spanish Croquettes before for potatoes but it was just potatoes rolled and flour and bread crumbs a pretty simple but yours with the pork and everything it just sounds absolutely fabulous and delicious definitely be trying that but anyways thank you very much take care my brother God bless you and I'll catch you on the next one your friend Nicholas from Nevada 🙂
@@NoRecipes it was great thank you how was your weekend I hope you and your family and friends had a wonderful weekend . Your friend in southern Nevada Nicholas 😉
Wow, another awesome recipe and it looks fantastic. I have never tried a Croquette, but damn it looks right up my alley. Great job Marc and thanks so much for sharing this dish with us all. Cheers
Hi Corey, welcome to the channel! I premier a new video every Sunday and I've been at this for about 3 years now so there's well over a 100 recipes to check out on UA-cam. I also have a website (norecipes.com) where I've published over 1000 recipes over the past 15 years, so that's something else to check out while you wait for this week's video😉
OMG I love your shiba chopstick rest! Thank you for the tip on 'too much panko', I didn't realize you could re-use it. Yummy looking, can't wait to try these, although I'll have to sub beef for the pork. Maybe I should add some mushroom?
Hahaha thanks for noticing. It's a fun addition to the table and you can get them here musubikiln.com/collections/marc-matsumotos-favorite-collection/products/ihoshiro-kiln-animal-series-mino-ware-chopstick-rest?ref=cuy6iqfm8s As for reusing panko, I don't recommend reusing it to bread something because it tends to clump up with the eggs, but it's fine for mixing into ground meat to make meatballs/meatloaf/hamburg steak, etc. As for subbing beef, that will work fine, but you'll want to find a cut that has a good amount of fat. Boneless shortrib is probably the best option.
Hey Marc, hope you are doing well. I've made korokke before and liked them so I'll have to try this recipe when I get the chance. Recently I saw a video of someone eating beef tendon curry which looked really tasty but I'm struggling to find a good recipe for it online and wondered if you would be able to help. Thanks for all you do and have a good day.
I'm doing great thanks! I hope you enjoy this! As for beef tendon curry, it's funny you should mention that because I have it on my editorial calendar for when things get a little more chilly. It's going to be with beef shank, so a little less connective tissue than just tendon, but it'll still be fall-apart tender and tasty. The trick with these cuts is to remove all of the scum, and to cook it long enough to make the collagen break down into gelatin.
Thank you! Yes, korokke can be frozen after they've been breaded but before frying. You don't need to thaw them completely before frying but I recommend leaving them out for 15-20 mintues though. You'll need to give them a little more time in the fryer to ensure they are warm all the way through.
Thanks! It's possible to get fresh panko in stores here in Japan, but this will still work with the dried variety. It is nice to try and find Japanese panko though as it tends to have bigger crumbs than the Western brands. You can also make it yourself with Japanese-style sandwich bread and a food processor.
I've never been vegan, but I do make a lot of plant-based recipes. For dishes that contain meat like this one, I usually suggest plant-based substitutes in the full recipe on my website norecipes.com/korokke-potato-croquettes/ (it's in the FAQ section of the recipe).
@@amy3458 You're welcome! I have a playlist of plant-based recipes here: ua-cam.com/play/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf.html but there are a lot more recipes on my website: norecipes.com/recipe/diet/vegan/
This is a perfect comfort food to me. Worth making extra to freeze.
Thank you, and great call freezing some for later.
"You're gonna be tempted to eat it straight outta the pan." You said that EXACTLY at the moment that I thought it! hahahaha
I think I'd only end up with 2 korokke.😅
@@kathcares That's my problem too, when I make Marc's recipes! I start off with the intention to make a tonne and freeze them for later...but there's never much left for later...lol
It took all the restraint in the world to keep a little nibble from escalating into "I ate the whole damn pan".
@@NoRecipes Dude, you should have seen what happened with the gyozas of yours that I made a week ago! I made nearly 200 of them, and between my wife, Jon (Thunderjack's understudy) and myself, we polished off 100 of them right from the get go! hahahaha
@@NoRecipes Just reminded me of when I was a kid and I would mash up all the other foods on my plate into the mashed potatoes!😂 But it would be a crime to stop there in the recipe; the look on your face when you ate the finished Korokke will stay in my brain for that moment of temptation!☺
Japanese croquettes are the best! I'm definitely giving this one a go in the next couple of weeks.
I've been making your recipes once a week for my family almost religiously over the last few months and, for the most part, have been a huge success!
None of the other websites, cookbooks, or channels I've used have come remotely close to what you're putting out. It's mind blowing that you're doing this all for free!
大変感謝しています！
Wow thank you so much for the kind words! I'm so happy to hear you've been finding my content helpful!
I want to try and make this information as accessible as possible which is why I publish to youtube (and provide a deeper dive into the ingredients and techniques on my website), but producing these does take almost all of my time. If you want to help me out you can check out this page for some ideas: norecipes.com/help/
Patterned shirt for frying!😉👍💡
Exactly!
@@NoRecipes Had to spread the wisdom!🙇
Hello Marc! I watched it again. I was taught by my mother-in-law on how to cook this because it's my husband's favorite. I'd love to add potato starch gravy you made next time. I'm excited to try your version of korokke. This really takes a lot of work and it needs more patience. But it is well worth it. It delicious! Thanks you so much!
Thanks for watching! Every household has a different way of making it, which is part of what makes korokke so fun! Hope your family enjoys my version 😄
Who doesn't want a taste of these? 🤤 Looks delightful!
Thank you!
I am currently making this! I’ll let you know how it came out tomorrow!
Wow that was quick! Hope you enjoy them!
These came out so beautiful Marc! Nice, straightforward method as well. I can’t wait to try these out for myself! Thank you for this!
Thanks Susan! Hope you enjoy it😄
These are pure nostalgia for me. My mom made the best salmon croquettes using mashed potatoes, but I hadn’t thought about them in years. I like this version too - it reminds me of the episode of Samurai Gourmet where Taskeshi buys korokke from a vendor and eats them in a park while reminiscing about his school days. It was a reminder to enjoy simple pleasures. I’ll make these soon, thanks!
Still haven't had a chance to see that show. Someday..... Love the idea of salmon croquettes. Did she use smoked salmon or just regular cooked salmon?
@@NoRecipes My mom used regular leftover cooked salmon and leftover potatoes, since she was raised to never waste food.
I loved the series samurai gourmet and was so sad that Netflix canceled it. It was a sweet show about enjoying food and drink, freeing oneself from social constraints, and just being happy in the moment. I guess people thought it was boring because there weren’t any explosions or sword fights or steamy romance subplots. Oh well, I think if you liked midnight diner, you’d also enjoy this series.
@@pinkmonkeybird2644 Ahh yea, this is a great way to use leftovers.
There's such a long list of food shows I need to watch. I still haven't finished Midnight Diner. Have you heard of The Solitary Gourmet?
These look so goooooood!!
Thank you!
Thank you for this Nice recipe😁👍🌟
You're welcome!
Wow this looks absolutely amazing! Great job as always
Thank you for the kind words 😄
From Thailand... Thanks.
You're welcome
Thank you so much for a great uptempo video. I’m certainly gonna try these Korokkes.
You’re welcome! I hope you enjoy them!
Thanks Marc for sharing your recipe!
You're welcome Dennis!
OHHH WOWZA 😆 yum !
Thanks 😆
I LOVE IT YOUR RECIPE IS EXCELLENT AND YUMMY.
Thank you! I'm glad to hear you enjoyed it!
Looks super amazing 👍👍
New friend here 😊 stay connected
Thank you!
This is the most flavorful korokke recipe I've ever seen. I'm not a chef but I like that you built flavor and enhanced texture through the whole process. Definitely an elevated korokke! 😋 Have you ever tried freezing these before frying? If so how did they turn out?
Thanks Christopher! I have instructions for freezing these on the full recipe on my website (link is in the video description).
Realy nice recipe :D
Thank you!
Amazingly divine!
Thank you!
Nice to know the word korokke. I always referred to them as Japanese latkes. Thanks for the recipe!
"Japanese latkes" 😆 I'm totally going to use that one. I'll just have to switch out the pork for some beef.
Awesome that you have figured out how to save ingredients, as they are important throughout the current issues with food prices. now I think I'll try that with some similar ingredients. perhaps potato flakes and coarse ground pork from a meat counter and the grocery aisles as some of the steps are a bit extra to my style of cooking but good ideas don't need a recipe but the techniques. thanks again No Recipes.
I grew up in a household that didn't let anything go to waste (even when it was expired and clearly questionable), so we try and get the most out of the food we have. Mashed potato flakes will work, but you'll need to be very careful with the hydration or you'll end up with something that's unworkably soft. Ground pork will work fine and won't change much from a flavor perspective (it'll just be a little more boring from a texture perspective). Hope you enjoy this!
Wow, these look amazing! I'm gonna use your potato tip of leaving the skin on when I make salmon croquettes in a few now that it has finally cooled off. lol Wonderful channel!
Thanks! I hope you enjoyed your salmon croquettes!
Always look forward to your videos, Marc. Your energy is infectious and I really admire the effort you put into educating your viewers on the history of a particular dish.
Thanks Spencer! I just try and make videos that I'd want to watch😄 Hope you're having a great week!
Woww what a delicious recipe look Soo good❤️💃🏽
Thanks!
I love the crispy panko shell around these croquettes 😊Looks amazing Marc!
Thanks!
I'm so hungry 🤤🤤🤤🤤
😄 Glad to hear I'm doing my job well.
Hey, Marc! I did make these, but I must say, my vegetarian version with mushrooms were my favorite. The pork was much less assertive, and the onions dominated. The mushrooms permeated the filling, spreading their umami throughout, and the onions stayed in the background. Both versions were extremely delicious. I had never heard of these until I watched your video!
Love the idea of making this with mushrooms! I bet it tastes a bit like cream of mushroom soup. Japanese korokke are more about the potatoes and onions than they are about the meat so the pork is more there for umami than for flavor. Most traditional recipes are more like fried mashed potatoes. But these days you can find korokke made from almost any starchy veggie (like kabocha, or taro) and in flavors varying from curry to meat sauce, to cheese. This makes it a good platform to experiment on.
@@NoRecipes I know how much you love mushrooms; you'll love it!🍄😋
WOW igot a new recipe for me to try soon
Hope you enjoy it!
i’m definitely trying this one. your channel made me a better cook
I'm happy to hear that Felipe! I hope you enjoy this!
Looks delicious. I usually use beef but I'll try pork next time. Thanks for great content 👍
I often do too, but pork works better for hand mincing due to its tenderness and high fat content. Hope you enjoy it!
Wow this looks incredibly good! I will certainly be cooking this soon! Also I really enjoy how quickly you move through the recipe even as you make time teach how to cook. Very informative and also good visual presentation. Thank you 🙏
@@emmanuelguerrero3071 Thanks! I'm happy to hear you found it helpful, I try and make videos that I'd want to watch😆 Hope you enjoy these!
@@NoRecipes I see. Well it definitely shows! I hope you continue to see success for your channel. 👍
I left a comment but it disappeared!😱 Great video! Watching for a fourth time! LOVE!!!💓
I hate when UA-cam does that. It was happening so often for a while I started writing my comments in notepad and copying them over. So glad to hear you enjoyed watching this so much.
@@NoRecipes I thought I was going crazy! I'm not the most tech-savvy person so I thought it was something I did.😳 I have seen some other comments I left for you disappear as well. But I comment A LOT, lol. I don't expect you to see or reply to ALL of them!☺
Hi Marc sorry I missed the premiere of this video it was yesterday but today's Monday it's Labor Day I've been busy setting up things for the Labor Day barbecue and stuff with the family but I did get a chance to watch a video just now fantastic dude those potato croquettes are pretty awesome I've made some Spanish Croquettes before for potatoes but it was just potatoes rolled and flour and bread crumbs a pretty simple but yours with the pork and everything it just sounds absolutely fabulous and delicious definitely be trying that but anyways thank you very much take care my brother God bless you and I'll catch you on the next one your friend Nicholas from Nevada 🙂
No worries Nicholas. I hope you had a nice Labor day with your family!
@@NoRecipes it was great thank you how was your weekend I hope you and your family and friends had a wonderful weekend . Your friend in southern Nevada Nicholas 😉
Wow, another awesome recipe and it looks fantastic. I have never tried a Croquette, but damn it looks right up my alley. Great job Marc and thanks so much for sharing this dish with us all. Cheers
Thanks Larry! Hope you have a chance to try these. They're a bit of work, but pretty darn tasty!
I love these and watching how it’s done in such detail is certainly entertaining! Really like that potato masher of yours, it looks insanely fun! 😆
Thanks for checking this out! Ricers are pretty common in the US, but I spent a few years looking for this one here in Japan🤣
Awesome recipe! New sub here, and looking forward to more content! :)
Hi Corey, welcome to the channel! I premier a new video every Sunday and I've been at this for about 3 years now so there's well over a 100 recipes to check out on UA-cam. I also have a website (norecipes.com) where I've published over 1000 recipes over the past 15 years, so that's something else to check out while you wait for this week's video😉
Omg how did I missed that?? IM DOING THIS ASAP 🤤🤤
Hope you enjoy them!
OMG I love your shiba chopstick rest! Thank you for the tip on 'too much panko', I didn't realize you could re-use it. Yummy looking, can't wait to try these, although I'll have to sub beef for the pork. Maybe I should add some mushroom?
Hahaha thanks for noticing. It's a fun addition to the table and you can get them here musubikiln.com/collections/marc-matsumotos-favorite-collection/products/ihoshiro-kiln-animal-series-mino-ware-chopstick-rest?ref=cuy6iqfm8s
As for reusing panko, I don't recommend reusing it to bread something because it tends to clump up with the eggs, but it's fine for mixing into ground meat to make meatballs/meatloaf/hamburg steak, etc.
As for subbing beef, that will work fine, but you'll want to find a cut that has a good amount of fat. Boneless shortrib is probably the best option.
"I'm doing this with my hand, because that's how I alwayss do it"....
🤣 You gotta know how much pressure to apply.
@@NoRecipes Different strokes for different folks...
@@Maplecook 🤣
Hey Marc, hope you are doing well. I've made korokke before and liked them so I'll have to try this recipe when I get the chance. Recently I saw a video of someone eating beef tendon curry which looked really tasty but I'm struggling to find a good recipe for it online and wondered if you would be able to help. Thanks for all you do and have a good day.
I'm doing great thanks! I hope you enjoy this! As for beef tendon curry, it's funny you should mention that because I have it on my editorial calendar for when things get a little more chilly. It's going to be with beef shank, so a little less connective tissue than just tendon, but it'll still be fall-apart tender and tasty. The trick with these cuts is to remove all of the scum, and to cook it long enough to make the collagen break down into gelatin.
@@NoRecipes Great, looking forward to it and thanks for the advice.
@@Thine_Reaper You're welcome! I hope you're having a great week!
Thanks for the recipe! :)
7:56 xD
You're welcome!
Thank you and this looks and sounds lol so good! Can you freeze batches for later use? If so, microwave from freezer?
Thank you! Yes, korokke can be frozen after they've been breaded but before frying. You don't need to thaw them completely before frying but I recommend leaving them out for 15-20 mintues though. You'll need to give them a little more time in the fryer to ensure they are warm all the way through.
😋 😋 😋 😋
😁
👍
Thanks!
Those are GBD! You’re panko looks homemade? I can’t find large flake panko in Hawaii.
Thanks! It's possible to get fresh panko in stores here in Japan, but this will still work with the dried variety. It is nice to try and find Japanese panko though as it tends to have bigger crumbs than the Western brands. You can also make it yourself with Japanese-style sandwich bread and a food processor.
Didn’t you used to be vegan and make vegan recipes?
I've never been vegan, but I do make a lot of plant-based recipes. For dishes that contain meat like this one, I usually suggest plant-based substitutes in the full recipe on my website norecipes.com/korokke-potato-croquettes/ (it's in the FAQ section of the recipe).
@@NoRecipes THANK YOU!
@@amy3458 You're welcome! I have a playlist of plant-based recipes here: ua-cam.com/play/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf.html but there are a lot more recipes on my website: norecipes.com/recipe/diet/vegan/