[Farmhouse Recipe] Nikujaga Croquettes

[Farmhouse Recipe] Nikujaga Croquettes

When I make nikujaga (braised meat and potatoes), I always use the leftovers to make these croquettes. I substitute the eggs and flour with tempura flour to make it easier.


Our Family's No Added Water Nikujaga (leftovers)
as needed (the ratio of potatoes to the rest of the ingredients should be 5:1)
Equal portions of tempura flour and water (1:1)
to your liking
as needed


1. Follow the recipe for Nikujaga at Recipe ID: 1296056.
2. These are the leftovers. First, pick out the potatoes and carrots.
3. Mash the potatoes and carrots.
4. Chop up the remaining ingredients (beef, onion, konnyaku) and mix with the mashed potatoes and carrots. Your croquette filling is ready.
5. Mold your filling to your desired size. Coat with water-soaked tempura flour, then coat evenly with panko.
6. Deep fry in oil heated to 180 - 200°C for 1.5 - 2 minutes.
7. Done.
8. For tips, such as how to prevent bursting while deep-frying, check out "Potato Croquette" Recipe ID: 1242469.

Story Behind this Recipe

I always make this with leftover "No Added Water Nikujaga" Recipe ID: 1296056.