'Nikujaga' Meat and Potato Croquettes

Name: 'Nikujaga' Meat and Potato Croquettes
Yield: 3 servings
Cuisine: American
Ingredients: 2 servings Nikujaga; 2 tsp Soy sauce

cookpad.japan @cookpad_jp

I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento.

The key is to cook it down well and to evaporate the moisture. The potato-meat mixture is soft when warm, but it will become easier to form once it's cooled or refrigerated.
I wanted the nikujaga flavor to be enjoyed, so I flavored the croquette filling well so that you don't need sauce. If you like it sweeter, add a teaspoon each of soy sauce and mirin. Recipe by akiyoshizu

I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento.

cookpad.japan @cookpad_jp

I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento.

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Ingredients

3 servings

2servings Nikujaga
2 tspSoy sauce

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Steps

1

Mash leftover nikujaga while cooking it down. Mash the meat, shirataki noodles, and everything in it. The photo shows it in a state where there's still some cooking liquid in the pan.
2

When it has been simmered down to about half its original size, the moisture will have evaporated and the mixture would have thickened. Add a little soy sauce to season the croquettes (I add about 1 tablespoon of soy sauce to season on the strong side).
3

When the mashed mixture has cooled, divide and form into patties. Coat with flour, beaten egg and panko, deep fry in 180°C oil and they're done. The filling is already cooked, so you just need to fry the surface until golden brown. You can wrap and freeze the croquettes for later use.