How to Cook Tasty Shio-koji Soboro Croquettes Wrapped in Rice Paper

Adam Lowe
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How to Cook Tasty Shio-koji Soboro Croquettes Wrapped in Rice Paper
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How to Cook Tasty Shio-koji Soboro Croquettes Wrapped in Rice Paper Delicious, fresh and tasty.

Shio-koji Soboro Croquettes Wrapped in Rice Paper. Great recipe for Shio-koji Soboro Croquettes Wrapped in Rice Paper. You can make fried croquettes with the ingredients you will always have at home. This is a quick way, but it's great since the croquettes never burst.

When I made this soboro with shio-koji, the meat turned out so soft.

If you don't cook down until the liquid evaporates, it won't become crumbly when frozen, so make sure to cook.

See great recipes for Tori Soboro Don - Chicken on Rice 鶏そぼろ丼 -can make Gluten Free too!

You can have Shio-koji Soboro Croquettes Wrapped in Rice Paper using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Shio-koji Soboro Croquettes Wrapped in Rice Paper

  1. It’s 3 medium of Potatoes.

  2. You need 3 of to 4 tablespoons ★Shio-koji soboro.

  3. Prepare 1 of ●Salt and pepper.

  4. It’s 5 of to 6 Rice paper.

  5. You need 1 of Panko.

Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice recipe is so fragrant that you would enjoy it on its own.

Known for its many anti-inflammatory properties, ginger has the unique power to keep you warm and ease digestion.

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Shio-koji Soboro Croquettes Wrapped in Rice Paper instructions

  1. Potatoes: Wash and clean the potatoes and wrap them separately in cling film. Microwave 3 of them (320 g) at 600 W for 8 minutes. Turn over halfway through..

  2. Wear an oven mit and squeeze the potatoes with your hand. The skin will slip off easily..

  3. Remove the skin from the potatoes using chopsticks as it is very hot. A little skin (about 1/3 of it) can remain to give some flavour..

  4. Put 3 into a bowl and stir in the frozen ★ and ●..

  5. Wrap the filling: Moisten both sides of the rice paper with tap water. Place it onto a chopping board. Put 4 on top (at this point the rice paper starts to become soft) and fold up the rice paper..

  6. Coat with panko while still moistened. Do this process for each one as it is easier..

  7. Fry the croquettes: Heat a generous amount of oil in a frying pan. Arrange Step 6 and fry until golden-brown and crispy..

I'm Nami, a Japanese home cook based in San Francisco.

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