Croquettes with Demi-glace Sauce from Leftover Hayashi Rice
This is a remake recipe to make croquettes with a small amount of leftover hayashi rice sauce. A great way to use up the hayashi sauce from the night before. Transform your leftovers into a great main dish.
Peel the potatoes. Microwave them until soft, then mash them.
Heat the hayashi sauce. Simmer to evaporate the excess liquid it until it's slightly thick. Try adding a small amount of flour if it's not becoming thick.
Combine the potatoes (Step 1) with the sauce (Step 2). Season with salt and pepper. Don't wash the pan from the hayashi sauce yet, because you'll be using that to make the serving sauce.
Moisten your hands with vegetable oil as you shape each croquette into desired shapes and sizes. Dredge in flour, egg, and panko in that order. Deep-fry in 170℃ oil.
Put all ingredients for the sauce in the pan you used to reduce the hayashi sauce. Stir and simmer to reduce until it's thick. Don't let it burn. Dish it up and serve.
Please adjust the amount of hayashi sauce to prevent the croquettes from becoming too soft. If you have any leftovers, add that into the serving sauce.
If the croquettes are too soft to shape, let it sit to cool, or chill in the fridge.
If you don't have enough filling, try adding minced and microwaved onions - it's really tasty.
Story Behind this Recipe
When you had hayashi rice for dinner on the previous day... sometimes you're left with such small amount of the sauce that's not even enough to serve on rice. It's those times when you feel like shouting, "Who was the last one to eat this!?" These croquettes are perfect for that situation.
In Step 2, keep on stirring to prevent the sauce from burning. Try scooping it up with a ladle, and see if it keeps its shape when you drop it into the pan. When adding flour, make sure to add in small batches to avoid any lumps. Please add a small amount of ketchup if it tastes too plain in Step 3.