'Nikujaga' Meat and Potato Croquettes

1. 1

   Mash leftover nikujaga while cooking it down.

2. 2

   Mash the meat, shirataki noodles, and everything in it.

3. 3

   The photo shows it in a state where there's still some cooking liquid in the pan.

4. 4

   When it has been simmered down to about half its original size, the moisture will have evaporated and the mixture would have thickened.

5. 5

   Add a little soy sauce to season the croquettes (I add about 1 tablespoon of soy sauce to season on the strong side).

6. 6

   When the mashed mixture has cooled, divide and form into patties.

7. 7

   Coat with flour, beaten egg and panko, deep fry in 180C oil and they're done.

8. 8

   The filling is already cooked, so you just need to fry the surface until golden brown.

9. 9

   You can wrap and freeze the croquettes for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.