Japanese Korokke Recipe
Japanese · Main course · 50 min total
Crispy on the outside, creamy on the inside, these Japanese potato croquettes are a beloved comfort food. This recipe yields classic korokke with a savory beef and vegetable filling.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 medium potatoes (about 600g), peeled and quartered
- 1/2 pound ground beef
- 1/2 onion, finely chopped
- 1/2 cup frozen mixed vegetables (corn, peas, carrots), thawed
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for deep frying
Instructions
- Place potatoes in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until tender, about 15 minutes. Drain and mash until smooth. Let cool slightly.
- While potatoes cook, heat 1 tablespoon oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add ground beef and cook until browned, breaking it up. Season with salt and pepper. Stir in mixed vegetables and cook for 1 minute. Remove from heat.
- Combine mashed potatoes with the beef mixture. Mix well and let cool enough to handle. Divide into 8 equal portions and shape into oval patties (about 3 inches long and 1 inch thick).
- Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko in a third. Coat each patty first in flour, then dip in egg, and finally coat with panko, pressing gently to adhere.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Fry croquettes in batches, without crowding, until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Serve hot with tonkatsu sauce or a drizzle of Worcestershire sauce.
Tips
- To prevent sticking, chill the shaped patties for 15 minutes before breading.
- Leftover korokke can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
- Substitute ground beef with ground pork or chicken for variation.
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