📝 About This Recipe
A beloved staple of Japanese home cooking and street food, Korokke features a pillowy-soft mashed potato center encased in a shatteringly crisp Panko shell. This version balances the earthy sweetness of Russet potatoes with savory sautéed aromatics and a hint of creamy richness. Whether served as a snack or a main meal, these golden pucks offer a nostalgic, soul-warming crunch that is utterly addictive.
🥗 Ingredients
Potato Base
- 1.5 lbs Russet Potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Unsalted Butter (at room temperature)
- 2 tablespoons Heavy Cream (optional, for extra creaminess)
- 1/2 teaspoon Salt (plus more for boiling water)
- 1/4 teaspoon White Pepper (ground)
Savory Filling
- 1/2 medium Yellow Onion (finely minced)
- 1/2 cup Ground Beef or Pork (optional, or finely chopped mushrooms for vegetarian)
- 1 tablespoon Neutral Oil (for sautéing)
- 1 teaspoon Soy Sauce (for umami depth)
- 1/2 teaspoon Granulated Sugar (to balance the savory notes)
The Breading & Frying
- 1/2 cup All-Purpose Flour (for dredging)
- 2 Large Eggs (beaten well)
- 1.5 cups Panko Breadcrumbs (Japanese-style coarse crumbs)
- 3 cups Neutral Frying Oil (such as vegetable, canola, or grapeseed)
Serving
- 1/4 cup Tonkatsu Sauce (for drizzling or dipping)
- 2 cups Green Cabbage (shredded very thinly)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While the potatoes cook, heat 1 tablespoon of oil in a skillet over medium heat. Sauté the minced onions until translucent and soft, about 5 minutes.
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3
Add the ground meat (if using) to the skillet. Cook until browned, breaking it up into very small crumbles. Stir in the soy sauce and sugar, then remove from heat and set aside.
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4
Drain the cooked potatoes thoroughly. Return them to the hot pot for 1 minute over low heat, shaking the pot to evaporate any excess moisture. This ensures a non-soggy croquette.
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5
Mash the potatoes while hot using a ricer or potato masher until smooth. Stir in the butter, heavy cream, salt, and white pepper.
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6
Fold the onion and meat mixture into the mashed potatoes until evenly distributed. Taste and adjust seasoning if necessary.
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7
Spread the mixture onto a flat tray to cool down. Once it reaches room temperature, refrigerate for at least 30 minutes; cold dough is much easier to handle and prevents bursting during frying.
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8
Divide the chilled mixture into 12 equal portions. Shape each into an oval patty about 1 inch thick.
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9
Set up a breading station: one bowl with flour, one with beaten eggs, and one with Panko breadcrumbs.
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10
Coat each patty in flour (shaking off excess), dip in the egg wash, and finally press firmly into the Panko to ensure a thick, even coating.
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11
Heat 2-3 inches of oil in a deep pot to 350°F (175°C). Use a thermometer for accuracy.
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12
Fry the croquettes in batches of 3 or 4. Cook for 2-3 minutes per side until the exterior is a deep golden brown. Avoid overcrowding the pot.
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13
Transfer the fried korokke to a wire rack or paper towel-lined plate to drain. Let rest for 2 minutes before serving.
💡 Chef's Tips
Always evaporate the moisture from the potatoes after boiling; excess water is the enemy of a crispy croquette. Chilling the potato mixture before shaping is crucial to prevent the croquettes from falling apart in the oil. Don't skip the white pepper—it provides that authentic, subtle Japanese 'Western-style' (Yoshoku) flavor. If your croquettes burst, it's usually because the oil is too cold or you've handled them too much while frying. For a vegetarian version, replace the meat with finely chopped sautéed shiitake mushrooms or frozen corn kernels.
🍽️ Serving Suggestions
Serve alongside a mound of finely shredded raw cabbage to provide a fresh, crunchy contrast to the fried potato. Drizzle generously with tangy Tonkatsu sauce or a mixture of Worcestershire sauce and ketchup. Pair with a hot bowl of Miso soup and steamed short-grain white rice for a complete meal. These make excellent 'Korokke Sandos' when tucked between slices of soft milk bread with a smear of hot mustard. Enjoy with a cold Japanese lager or a refreshing iced green tea.