Ingredients
- ***Ingredients for Curry Filling***(makes more than needed, use over rice!)
- 1/2 large brown onion (70g), chopped
- 2 cloves garlic (8g), minced
- 2.5 cm knob ginger, peeled, grated
- 100g green lentils, cooked until just tender, drained and rinsed
- 100 g potato, peeled, diced
- 1 small carrot (70g), peeled, diced
- 70g sweet potato, peeled, diced
- 1/2 red apple (70g), peeled, grated coarsely
- 2 tsp Obento Mirin Seasoning
- 2 tsp Lee Kum Kee salt-reduced Soy Sauce
- 1 tsp shichimi togorashi
- 3 cubes S&B mild Golden Curry
- 1 tbsp sunflower oil
- ***Ingredients for Potato Dough***
- 50 g instant mashed potato flakes
- 1 1/2 tsp dairy free margarine
- 150 g plain flour
- 1 tbsp cornflour
- 1/2 tsp sea salt flakes
- 1/2 tsp baking powder
- 200ml boiling water
- ***Ingredients for Assembling and Cooking Korroke****
- Cooled Curry Filling
- Potato dough
- Batter for coating Korroke (60 ml soy milk mixed with 1 tbsp cornflour and 1/2 tbsp maple syrup)
- 1 cup toasted panko breadcrumbs
- Olive oil spray
- Black sesame seeds for eyes
- ***Ingredients for Tonkatsu Sauce***
- 2 tbsp tomato sauce
- 1 1/2 tbsp vegetarian Worcestershire sauce
- 1/2 tbsp Lee Kum Kee salt-reduced Soy Sauce
- 1 tsp sugar
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1 tsp each toasted black and white sesame seeds
Method
- ***Method for Curry Filling***
- Heat oil in frypan over low- medium heat. Add onion, garlic, ginger and fry gently stirring occasionally, until onions are soft and translucent, but not coloured, approx 8-10 minutes.
- Add potatoes, sweet potatoes, carrots, grated apple, and 1 1/2 cups water. Simmer covered for approx 10 minutes, until potatoes are just cooked. Stir in mirin, shichimi togarashi, soy sauce.
- Dissolve curry cubes in 1/2 cup boiling water, stir into vegetables. Simmer uncovered for 5 minutes, stirring slowly and constantly. Season to taste.
- Cool covered overnight in fridge to allow it to firm up.
- ***Method for Potato Dough***
- Place potato flakes, salt and margarine in heatproof bowl, pour over boiling water. Beat to combine.
- Add flours and baking powder, beat until well combined and dough forms. Keep loosely covered with plastic wrap to keep it from drying out.
- *** Method for Assembling and Cooking Korroke****
- Divide dough into 7 equal pieces, approx 60 g each. (6 are for the korroke wrapping,1 is for the bunny ears and tails)
- Flour work surface and rolling pin, roll 6 korroke wrappings out to approx 12 cm oval, 1-2 mm thickness. Roll 1 cm all round the edges even thinner, as these will be gathered underneath the korroke and you don’t want it too thick!
- Fill each wrapping with 2 tsp cold Curry Filling, leaving the edges clear. Gather edges together, smooth creases, pinch off any excess dough from the gathers, and shape korroke into a fat sausage shape. Place korokke gathered side down. Squeeze around the korroke to make a small head and larger body shape.
- Roll the remaining dough ball into thin ropes, approx 3 mm thick. Cut 6 cm lengths to make the bunny ears and 1.5 cm length to make the bunny tails, rolling them into little balls.
- Dab a little of the Batter slurry on the head, loop the ears and place on the body. Press down with a chopstick to glue them. Do the same with the tail.
- Roll the korroke in the Batter, including under the ear loops, then roll in the toasted panko crumbs, dust some of the ears so you can see them. Use a skewer to poke eyes in the head.
- Preheat airfryer at 200*C for 3 minutes. Spray korroke well with olive oil spray. Cook at 200*C for approx 10-12 minutes, or until golden and crispy outside, and dough is cooked through. Add black sesame seeds to make the eyes.
- Make the Tonkatsu Sauce by mixing together all ingredients except the sesame seeds. Place in dipping bowl, sprinkle over sesame seeds.
- Make the Cabbage Cucumber Salad by finely shredding a wedge of cabbage and finely slicing Lebanese cucumber into thin strips. Mix together.
- Serve Korroke Bunnies with Tonkatsu “pond”, cabbage salad “grass”, and steamed white rice “mountain”.
Product used in recipe
- S&B - Golden Curry Mild
- Lee Kum Kee - Salt Reduced Soy Sauce
- Obento - Panko Breadcrumbs
- Obento - Mirin Seasoning
