Canada, Americas · Tourtière (Québec Meat Pie)

Tourtière Korokke with Maple Tonkatsu Sauce (Québécois × Japanese)

Name: Tourtière Korokke with Maple Tonkatsu Sauce (Québécois × Japanese)
Cook time: 55 min
Total time: 55 min
Yield: Serves 2
Cuisine: Canada
Ingredients: Floury potatoes 300 g; Butter 10 g; Minced (ground) pork 120 g; Minced (ground) beef 60 g; Onion, finely chopped 60 g; Ground cinnamon ¼ tsp; Ground cloves 1 pinch; Ground allspice ¼ tsp; Dried thyme ¼ tsp; Salt ¾ tsp; Ground black pepper ¼ tsp; Plain (all-purpose) flour 30 g; Eggs, beaten 1; Panko breadcrumbs 50 g; Vegetable oil, for frying 600 ml; Tonkatsu sauce 3 tbsp; Maple syrup 1 tsp; Dijon mustard ½ tsp; Cabbage, very finely shredded 80 g

The cinnamon, clove and allspice pork filling of a tourtière folded into fluffy mashed potato, crumbed in panko and fried as Japanese korokke, with maple tonkatsu sauce and shredded cabbage.

ServingsServes 2

Total cooking time55 min

DifficultyMedium

About servingsHot oil is dangerous. Never leave it unattended; if it catches fire, don't use water: cover with a lid and turn off the heat.

Method

Peel and quarter the potatoes, put them in a 18 cm saucepan with cold water and boil over medium heat for , until a skewer slides in easily. Drain, return the pan to the heat briefly to steam off the moisture, then add the butter and mash until smooth.
Add in this stepFloury potatoes 300 gButter 10 g
medium heat
Heat a frying pan over medium-high heat, add the pork, beef and onion and break them up as they cook, then add the cinnamon, cloves, allspice, thyme, salt and pepper; cook for in total, until no pink remains and the moisture has nearly gone. Pour off excess fat.
Add in this stepMinced (ground) pork 120 gMinced (ground) beef 60 gOnion, finely chopped 60 gGround cinnamon ¼ tspGround cloves 1 pinchGround allspice ¼ tspDried thyme ¼ tspSalt ¾ tspGround black pepper ¼ tsp
medium-high heat
Mix the meat into the mashed potato and taste for seasoning. Divide into 4 portions and, with lightly wet hands, shape into flat ovals about 2 cm thick. Put them on a tray and chill for until firm; cold korokke don't burst when fried.
Set out the flour, beaten egg and panko in three plates. Coat each korokke in flour, then egg, then panko, pressing the crumbs on gently. Make sure there are no gaps, or they may burst in the oil.
Add in this stepPlain (all-purpose) flour 30 gEggs, beaten 1Panko breadcrumbs 50 g
Pour oil 3 cm deep into a 20 cm deep pot and heat over medium heat to 170 °C. Without a thermometer, drop in a few crumbs: they should sink, rise straight back up and sizzle. Lower in 3 or 4 korokke at a time and fry until golden on both sides, in total. The filling is already cooked, so you only need a crisp crust. Keep wet hands and utensils away from the oil to avoid spitting, and drain on a rack.
Add in this stepVegetable oil, for frying 600 ml
medium heat
Mix the tonkatsu sauce, maple syrup and Dijon mustard. Pile the shredded cabbage on plates, set the korokke on top and drizzle with the sauce or serve it alongside.
Add in this stepTonkatsu sauce 3 tbspMaple syrup 1 tspDijon mustard ½ tspCabbage, very finely shredded 80 g

Cook's tip

Crumbed korokke freeze well: fry them from frozen at 160 °C for 6 to 7 minutes. Cool the used oil, then strain and store it or soak it up with paper to discard. To avoid deep-frying, spray with oil and bake at 200 °C for 15 to 20 minutes.

Cooking it at camp

Shape and crumb the korokke at home and carry them cold. At camp, use a cast-iron pan with about 1 cm of oil on the stove and shallow-fry them on both sides. In wind, keep the flame from licking the oil and cook on a flat, stable surface so the pan can't tip.