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This is gonna smell and look delicious. Nikujaga Croquettes with Frozen Beef Soboro is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. You can have Dense and Delicious Nikujaga Croquettes using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Dense and Delicious Nikujaga Croquettes

Prepare 450 of to 500 grams peeled Potatoes (baking type potatoes).
It's 150 grams of Ground meat (beef and pork mix).
You need 80 grams of Onion.
Prepare 1 1/2 tbsp of each ○ Soy sauce, mirin.
It's 2 tsp of ○ Sugar.
You need 2 tbsp of ○ Sake.
Prepare 40 ml of Water.
It's 1 of Cake flour, egg, panko.

It is enjoyed by millions daily. They are fine and they look fantastic. Nikujaga Croquettes with Frozen Beef Soboro is something that I've loved my. Great recipe for Delicious Japanese-Style Croquettes.

Dense and Delicious Nikujaga Croquettes instructions

Peel the potatoes and cut into half if they're very big. If the potatoes are small used them whole. Finely chop the onions..
Heat the pressure cooker, add oil and stir fry the ground meat, adding the onions a little later. Add the ○ ingredients and stir fry quickly. (Don't let the moisture evaporate!).
Put the potatoes on top of the ground meat, add 40 ml of water, and heat in the pressure cooker under pressure for 10 minutes. Leave to cool down and de-pressurize on its own..
Open the lid and evaporate the moisture in the pan over medium heat. (You can take out the potatoes before doing this if you prefer.).
Roughly mash the potatoes withe a spatula leaving lumps, and adjust the seasoning. Spread out in a shallow container to cool..
When the potato mixture has cooled down enough to handle, divide into 4 portions, and then let cool down completely.
Form each portion into a patty and coat with cake flour, beaten egg and panko. If you shake off the excess flour and strain the beaten egg beforehand, the egg will coat the patties evenly..
Deep fry in 170 °C until golden brown. Done!.
I've flavored the croquettes lightly, anticipating that most people will want to eat them with some sauce. If you prefer, increase the soy sauce and mirin to 2 tablespoons each..

I turned nikujaga into croquettes, and the turned out sticky with a different taste, and it made me want to eat Japanese-style croquettes. You don't have to add butter if you hate the smell. Boil until the juices have evaporated. Nikujaga is one of the typical Japanese home cooked dish. This one is not only yummy, but easy to prepare and fully nutritious.