Croquettes with Demi-glace Sauce from Leftover Hayashi Rice

1. 1

   Peel the potatoes.

2. 2

   Microwave them until soft, then mash them.

3. 3

   Heat the hayashi sauce.

4. 4

   Simmer to evaporate the excess liquid it until it's slightly thick.

5. 5

   Try adding a small amount of flour if it's not becoming thick.

6. 6

   Combine the potatoes (Step 1) with the sauce (Step 2).

7. 7

   Season with salt and pepper.

8. 8

   Don't wash the pan from the hayashi sauce yet, because you'll be using that to make the serving sauce.

9. 9

   Moisten your hands with vegetable oil as you shape each croquette into desired shapes and sizes.

10. 10

    Dredge in flour, egg, and panko in that order.

11. 11

    Deep-fry in 170C oil.

12. 12

    Put all ingredients for the sauce in the pan you used to reduce the hayashi sauce.

13. 13

    Stir and simmer to reduce until it's thick.

14. 14

    Don't let it burn.

15. 15

    Dish it up and serve.

16. 16

    Please adjust the amount of hayashi sauce to prevent the croquettes from becoming too soft.

17. 17

    If you have any leftovers, add that into the serving sauce.

18. 18

    If the croquettes are too soft to shape, let it sit to cool, or chill in the fridge.

19. 19

    If you don't have enough filling, try adding minced and microwaved onions - it's really tasty.

* Per serving · 4 servings · Values may vary.

No additional tips available.