Wagyu Butter Croquette

good for lunch box too

10 out of 10 people would agree Wagyu has the strong rich flavour. We like to call it buttery , others may say juicy, umami-rich, oily. Yes, it is a fatty meat. Wagyu is all about the fat, high fat marbling in the meat, which is what gives it the umami flavour. We know some of people don't like steak with a lot of fat on it but please don't waste any! Try our Wagyu Butter Croquette to make zero waste. Itadakimasu.

SERVES: 2 COOKS IN: 60 MINUTES DIFFICULTY: MEDIUM

Ingredients

  • 4 Medium Potatoes (peeled and halved)

  • 20g Wagyu Fat

  • 1/2 Large Onion (finely diced)

  • 200g Pork Mince

  • 1 tbs Sea Salt

  • 1 tbs Black Pepper

  • 5g Butter

  • 2 tbsp Sugar

  • 1 Egg (beaten)

  • 3 tbsp Flour

  • 4 tbsp Panko Breadcrumbs 

  • Oil

Method

  1. Put the cold water, sugar and potatoes in a large pot and bring it to a boil. Cook potatoes until tender.

  2. Remove the pot from the heat and drain the water. Move it back on low heat to evaporate remaining moisture for 2mins. 

  3. Mash the potatoes. Leave some small chunks for texture.

  4. Heat Wagyu fat on medium high heat in a large frying pan. Let the fat melt. Cook the onion until it turns golden-brown. Pick up the chunk of fat if there is any left. Chop it up finely and add it to the mixture later if you like.

  5. Add the pork and break it up. Cook until it turns brown. Add salt and black pepper.

  6. Add the meat mixture into mashed potato in the large pot. Add the butter and mix well.

  7. Cool it down for 10mins.

  8. Shape the mixture into 6 croquettes.

  9. Put the flour, eggs and panko breadcrumbs into three separate shallow bowls.

  10. Dredge each croquette in the flour, egg, and panko breadcrumbs.

  11. Heat up a few inches of oil in a fryer or large frying pan, and fry the croquettes for 3 to 5 mins until the panko breadcrumbs turns golden.

  12. Transfer croquettes to a paper towel-lined plate and let the oil absorbed in the paper.

  13. Serve immediately and enjoy hot out of the fryer.

 

Serve with Tonkatsu sauce and thinly sliced cabbage to make it more Japanese style.