Danshaku potatoes are a floury potato. Floury potatoes are high in starch and low in water content. When cooked, they are mealy in texture. The Maris Piper potato would be an example of a floury potato well known in England.
I think I’ve eaten those floury potatoes in Ireland. With what they called Bacon, which was very lean ham. It was at my friends home. I call my friend My Irish Family. The meal was delightful, with cabbage and a white sauce. Great memories for me. Thank you for explaining the potatoes. I’m American, I think it sounds like Idaho potatoes, because they are dry, great for baking, cause they absorb a lot of butter, sour cream. ♥️♥️🙏🙏🇺🇸🇺🇸
As a child growing up in Wales, we ate rissoles which are made from corned beef and potato and could be fried with or without breadcrumbs. My family moved to England but my mother always used mashed potato and corned beef for patties and also for a filling inside pastry - pasties. Yum. Especially with some Branston pickle added. Thank you for your very elegant version and I will definitely try your recipe.
Thank you for sharing the story of your childfood. That's amizing story. Mother's taste is always amazing every houses. In the future, I'd like to go to Wales and England! You're welcome. I hope you'll enjoy my recipe too:)
In Spain these are very popular, we make them with a very thick bechamel instead of potatoes (except the salted cod ones, which are a lot like these and also made with potatoes). The most common types of stuffing are things like leftover meats (mainly roast chicken and "cocido" aka braised meats) and cured Spanish ham, but people often get creative! There are tons of Japanese dishes that would make great stuffings, I made them with chashu once and they are delicious. I encourage you to try them sometime if you feel like it ^^ If you want to do it, start with some oil or butter in a pan, heat it up and fry some flour in it until it is completely cooked but not browned, then slowly add milk while stirring constantly until you get a thick paste, then add your stuffing of choice, season with salt and pepper, and mix well. Then let the mixture rest covered overnight in the fridge (this is very important, it needs to be very cold or it will be liquid and you won't be able to form them). On the next day, form them into little balls about half the size of the Japanese ones and rounder, coat them in breadcrumbs just like you did here and fry them in the exact same way.
Thank you for watching and your comment from Spain!! Your comment is really informative and helpful for me😊. I've never known a béchamel type of croquette is popular. And although it's also popular in Japan, I've never made it. It's sold mainly pre-cooked. I'll definitely try it in the future. Thank you for your recipe. Have a nice day!!
I think every Nationality, knows a great recipe with Potatoes, formed into a pancake shape fried. Potatoes are so very basic, and any additional ingredients adds flavors and textures. I’m American Italian decent, we do them many ways. We use rice too. Making into patty’s and fry. I change it up depending on what’s on hand. Fish, meats chicken, cheeses. To add to the potatoes or rice. Great sharing our heritage, customs. Thank you for sharing. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
I completely agree with you!! Thank you for sharing your culture and recipe😊 It looks so delicious😋. In Japan, nomally we don't use rice to Potatos. But, I'd like to try it!! You're welcome. I wish too✨
@@kyodokan.japanese.cuisine You keep doing the way you are doing your own style.The simplicity and your humble nature is what makes you a success!! Have a good weekend.
The closest we get to korokke around here would probably be potato pancakes. It's basically leftover mashed potatoes with a couple eggs & bit of flour to make a batter and fried up like a pancake.
Ahhh Korokke!!! I'm so excited about this video! Korokke is one of the things I definitely want to try when I go to Japan ❤ I have never seen a potato peeled like that either, that's such a cool trick Thank you for the video! The Korokke looked super delicious, I'll have to try making them for sure
Thank you for watching and your comment! Yes, please try Korokke. Although you can get it Korokke throughout Japan so easily, if you have a time I recommend to buy Korokke a local butcher😉 It’s really traditional! I hope you’ll enjoy Korokke!
@@kyodokan.japanese.cuisine Thank you for the recommendation! Is there a good way to find a local butcher shop? Would I be able to find one on Google maps do you think? 😅
@@AiraXue If it's difficult to find it, there are butcher shop in the station, food area or Isetan(shinjuku). You can find Korokke! If I find a good butcher in Shijuku and Yokohama, I'll tell you😊
@@AiraXue You’re welcome! I’m happy too you said that:) I wish you and your husband will enjoy Japan as possible😊. As you know, some Japanese people are not good at English, especially listening, if they don’t understand your English, I recommend to speak slowly or use easy words. 😊
The humble potato. Every country has a way of cooking and enjoying them. I would recomend what us English call a swede, boil some of that and add it to the mix. It will give a lovely flavour I am sure you will love.
That's nice! Actually, I've never read Food Wars💦 But, I love manga, so if I have a chance I'll read it! Thank you for watching and your comment as always. Have a nice day😁
Thank you very much! I’m very glad you enjoyed:) In Japan, meat is popular, but I’ve eaten it made with fish at western food restaurants! I hope you’ll enjoy it!!
Ohayogozaimasu Ryusei! :) I must try making koroke soon. They look very delicious! I have a question about your frying pan. It looks like a carbon steel frying pan. How long did it take to develop a brown color and become well seasoned to be non-stick? Do you like it better than teflon or stainless steel frying pans? Domo arigato! :)
Ohayogozaimasu:) Yes, please try it. I hope you'll enjoy Korokke! This pan is already a brown color and I keep it clean and dry the pan and add a little oil to it to make it non stick. Teflon is very convenient and I don't use stainless steel frying pan. In fact, I'm looking for the best pan for me, if I find the best pan, I'll tell you! Arigato:)
That’s interesting! I cooked with high quality non-stick pans for years and replaced them about once every 18 months. I also have cast iron, but didn’t use it often. Only recently I have grown to love stainless steel - such a difference!!! Why are you not fond of it? Maybe you take a look at this short, this guy changed my mind! ruclips.net/user/shorts8Eep7D7FVVE?si=UMTgBD029uyUw2oE
@@kyodokan.japanese.cuisine I Just use onion powder so I still have the taste just not the onion oils that I'm allergic to. So it works out. They are really delicious. Have a nice weekend yourself!
Sorry, I'm not sure you can get dabshaku potatoes. And my viewer taught me a Maris Piper Potato which is similar to danshaku potato. Although I have never try russet potatoes, I'm sure russet potatoes are good substitute! according to this. I hope you'll enjoy Korokke! Thank you:) potatogoodness.com/russet-potatoes/
That's a neat hack to peel the potatoes! Tq for sharing 😊
You're welcome! I'm very glad it's useful for you:) I hope you'll enjoy it😊
Danshaku potatoes are a floury potato. Floury potatoes are high in starch and low in water content. When cooked, they are mealy in texture. The Maris Piper potato would be an example of a floury potato well known in England.
Thank you for your explanations! It's really helpful for me.
So a russet in north America, got it. Thank you!
I think I’ve eaten those floury potatoes in Ireland. With what they called Bacon, which was very lean ham. It was at my friends home. I call my friend My Irish Family. The meal was delightful, with cabbage and a white sauce. Great memories for me. Thank you for explaining the potatoes. I’m American, I think it sounds like Idaho potatoes, because they are dry, great for baking, cause they absorb a lot of butter, sour cream. ♥️♥️🙏🙏🇺🇸🇺🇸
As a child growing up in Wales, we ate rissoles which are made from corned beef and potato and could be fried with or without breadcrumbs. My family moved to England but my mother always used mashed potato and corned beef for patties and also for a filling inside pastry - pasties. Yum. Especially with some Branston pickle added. Thank you for your very elegant version and I will definitely try your recipe.
Thank you for sharing the story of your childfood. That's amizing story. Mother's taste is always amazing every houses. In the future, I'd like to go to Wales and England! You're welcome. I hope you'll enjoy my recipe too:)
Amazing as always, Ryusei-San! I love croquettes. They are alsoa big staple of polish cuisine and your croquettes look incredibly good!
Thank you very much! I love croquettes too😋. I'm interested in your coutry's food culture!
I like your Japanese English! Thanks for the recipe, I will make it tomorrow ❤
You’re welcome! I hope you’ll enjoy it. Thank you very much😁
This is my daughter's favorite dish to order at Mitsua, korokke. Now I can make it too! Thank-you.
That’s nice! Yes, you can. I hope you and your daughter will enjoy Korokke😊
In Spain these are very popular, we make them with a very thick bechamel instead of potatoes (except the salted cod ones, which are a lot like these and also made with potatoes). The most common types of stuffing are things like leftover meats (mainly roast chicken and "cocido" aka braised meats) and cured Spanish ham, but people often get creative! There are tons of Japanese dishes that would make great stuffings, I made them with chashu once and they are delicious.
I encourage you to try them sometime if you feel like it ^^
If you want to do it, start with some oil or butter in a pan, heat it up and fry some flour in it until it is completely cooked but not browned, then slowly add milk while stirring constantly until you get a thick paste, then add your stuffing of choice, season with salt and pepper, and mix well. Then let the mixture rest covered overnight in the fridge (this is very important, it needs to be very cold or it will be liquid and you won't be able to form them). On the next day, form them into little balls about half the size of the Japanese ones and rounder, coat them in breadcrumbs just like you did here and fry them in the exact same way.
Thank you for watching and your comment from Spain!! Your comment is really informative and helpful for me😊. I've never known a béchamel type of croquette is popular. And although it's also popular in Japan, I've never made it. It's sold mainly pre-cooked. I'll definitely try it in the future. Thank you for your recipe. Have a nice day!!
@@kyodokan.japanese.cuisine You too!
I love every detail you add to the videos thank you for this 💗
I’m very happy about your comment! You’re welcome. Thank you for watching too:)
I think every Nationality, knows a great recipe with Potatoes, formed into a pancake shape fried. Potatoes are so very basic, and any additional ingredients adds flavors and textures. I’m American Italian decent, we do them many ways. We use rice too. Making into patty’s and fry. I change it up depending on what’s on hand. Fish, meats chicken, cheeses. To add to the potatoes or rice. Great sharing our heritage, customs. Thank you for sharing. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
I completely agree with you!! Thank you for sharing your culture and recipe😊 It looks so delicious😋. In Japan, nomally we don't use rice to Potatos. But, I'd like to try it!! You're welcome. I wish too✨
We love Korokke!! Who doesn't..Thank you for the proper recipe!!
You love Korokke:)!! You’re welcome! I hope you’ll enjoy it😊
15 K subscribers,Ryusei,let me be the first to congratulate you.Well done!!
Thank you so much!! I’m so happy lots of people subscribe my channel 😊. Thank you! Have a nice weekend!!
@@kyodokan.japanese.cuisine You keep doing the way you are doing your own style.The simplicity and your humble nature is what makes you a success!! Have a good weekend.
@@Ieatlikeabird-mh7tz You always encourage me! Thank you so much:) I'll keep doing😁
It looks good. I had crab cream croquette in Japan and it was quite delicious.🤗
That was nice! Crab cream croquette is also loved in Japan. Thank you for watching and your comment:) Have a good day😊
The closest we get to korokke around here would probably be potato pancakes. It's basically leftover mashed potatoes with a couple eggs & bit of flour to make a batter and fried up like a pancake.
Thank you for teaching me potato panckaes. I've never heard of it! It looks so delicious:)
Ahhh Korokke!!! I'm so excited about this video! Korokke is one of the things I definitely want to try when I go to Japan ❤
I have never seen a potato peeled like that either, that's such a cool trick
Thank you for the video! The Korokke looked super delicious, I'll have to try making them for sure
Thank you for watching and your comment! Yes, please try Korokke. Although you can get it Korokke throughout Japan so easily, if you have a time I recommend to buy Korokke a local butcher😉 It’s really traditional! I hope you’ll enjoy Korokke!
@@kyodokan.japanese.cuisine Thank you for the recommendation! Is there a good way to find a local butcher shop? Would I be able to find one on Google maps do you think? 😅
@@AiraXue If it's difficult to find it, there are butcher shop in the station, food area or Isetan(shinjuku). You can find Korokke! If I find a good butcher in Shijuku and Yokohama, I'll tell you😊
@@kyodokan.japanese.cuisine oh great! I'll keep an eye out. And thank you! I'll happily include any recommendations you give me in my plans 😁
@@AiraXue You’re welcome! I’m happy too you said that:) I wish you and your husband will enjoy Japan as possible😊. As you know, some Japanese people are not good at English, especially listening, if they don’t understand your English, I recommend to speak slowly or use easy words. 😊
One of my favorite Japanese dishes! Great video. Keep up the good work!
Thank you very much!! Yes, I’ll keep making videos:) I hope you’ll enjoy it😁
Greetings from Redondo Beach 🇺🇸🇺🇸Looks delicious 🌷🌷
Thank you for watching as always from 🇺🇸 Have a nice weekend!!
I am sharing your videos as much as possible. Love your cooking. ❤
I’m very glad you share my videos😊 Thank you so much!! I hope you’ll have a nice weekend:)
I feel the improvement in making better and better clips.
Keep going my friend. 😁
Thank you very much! Yes, I'll keep making more videos, my friends:)
Have a nice day!
いいな、すぐ作りたい！ハンバーグステーキ作った、美味しかった！ありがとう❤
ハンバーグステーキ良かった！コロッケもぜひ楽しんで😉 こちらこそありがとう！
Great video of a delicious recipe with clear instructions 🙂
Thank you very much:) I hope you’ll enjoy it. Have a good weekend 😁
The humble potato. Every country has a way of cooking and enjoying them. I would recomend what us English call a swede, boil some of that and add it to the mix. It will give a lovely flavour I am sure you will love.
Thank you for teaching me! That looks so nice😁
I learned about Danshaku potatoes from Food Wars, because they traveled to Hokkaido and use the potatoes to make Gosetsu Udon. 😋
That's nice! Actually, I've never read Food Wars💦 But, I love manga, so if I have a chance I'll read it! Thank you for watching and your comment as always. Have a nice day😁
Great recipe. I think it's perfect for a lunchbox meal.
Thank you very much!! Yes, you’re right:) It’s the best foam lunch box. I hope you’ll enjoy it:)
I am not sure whether I can actually cook these things in the US... but I subscribed and will try them. Thank you!
Thank you for watching and subscribing for US, I hope you'll enjoy it:) You're welcome!
to easily cut cabbage this finely at home it's good to use a potato peeler, works really well!
Yes! It’s really convenient!! Thank you for watching and your comment:)
thanks
You're welcome! Thank you for watching:)
I enjoy your cooking. I can make this. Can fish also be used?
Thank you very much! I’m very glad you enjoyed:) In Japan, meat is popular, but I’ve eaten it made with fish at western food restaurants! I hope you’ll enjoy it!!
Ohayogozaimasu Ryusei! :)
I must try making koroke soon. They look very delicious! I have a question about your frying pan. It looks like a carbon steel frying pan. How long did it take to develop a brown color and become well seasoned to be non-stick? Do you like it better than teflon or stainless steel frying pans?
Domo arigato! :)
Ohayogozaimasu:)
Yes, please try it. I hope you'll enjoy Korokke! This pan is already a brown color and I keep it clean and dry the pan and add a little oil to it to make it non stick. Teflon is very convenient and I don't use stainless steel frying pan. In fact, I'm looking for the best pan for me, if I find the best pan, I'll tell you!
Arigato:)
That’s interesting! I cooked with high quality non-stick pans for years and replaced them about once every 18 months. I also have cast iron, but didn’t use it often. Only recently I have grown to love stainless steel - such a difference!!! Why are you not fond of it? Maybe you take a look at this short, this guy changed my mind!
ruclips.net/user/shorts8Eep7D7FVVE?si=UMTgBD029uyUw2oE
Thank you for your information! I’ll watching it😁. There are so many types of the pan from reasonable to expensive. Thank you so much!!
The best! And in Greek we have meat ones "bifu teki"
Thank you for watching and teaching! "Bifu tiki" looks delicious😋!
I love these so much but I always have to make them without onions as I am allergic to everything in the onion family.
Thank you for watching and your comment! Oh, but it’s also good taste:). Have a nice weekend!
@@kyodokan.japanese.cuisine I Just use onion powder so I still have the taste just not the onion oils that I'm allergic to. So it works out. They are really delicious. Have a nice weekend yourself!
Is it possible to get danshaku potatoes in the USA? Or is there a good substitue potato for this recipe? (Golden, russet, etc?)
Sorry, I'm not sure you can get dabshaku potatoes. And my viewer taught me a Maris Piper Potato which is similar to danshaku potato. Although I have never try russet potatoes, I'm sure russet potatoes are good substitute! according to this. I hope you'll enjoy Korokke! Thank you:)
potatogoodness.com/russet-potatoes/
Beautiful hands 😊
Thank you very much! I’m very glad your compliment:) Have a nice day weekend😁
I think steaming the potatoes could be a good alternative to boiling them.
Yes, steaming is also great! Thank you so much. Have a nice weekend:)
Just a question, anyone knows substitutes for mirin and sake?
You can use 5 grams of sugar instead of mirin and water instead of sake. I hope you'll enjoy it:)
@@kyodokan.japanese.cuisine Thank you💚☺
Pass the cabbage on de left hand side..
Thank you for watching and your comment:)
@ Great video, I’m a big fan of korokke! I just wonder if I can pull that off, or just head to the sushi bar and let them do it.
@@pskully57 That's good! I'm also a big fan of Korokke! I'm sure you can make delicious Korokke:)