📝 About This Recipe
Korokke is a beloved Japanese comfort food, inspired by the French croquette but adapted with a distinct Japanese flair. These patties feature a creamy, fluffy mashed potato center mixed with savory sautéed ground beef and onions, all encased in a shatteringly crisp panko crust. Perfectly golden and satisfying, they offer a delightful contrast between the soft interior and crunchy exterior that makes them a staple in Japanese home cooking and street food stalls alike.
🥗 Ingredients
Potato Base
- 1.5 lbs Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Unsalted butter (at room temperature)
- 1/2 teaspoon Salt (for mashing)
Savory Filling
- 1/2 lb Ground beef (or a 70/30 beef and pork mix)
- 1 medium Yellow onion (finely chopped)
- 1 tablespoon Vegetable oil (for sautéing)
- 1 teaspoon Sugar (to balance the savory flavors)
- 1 teaspoon Soy sauce (for umami)
- 1/4 teaspoon Ground black pepper
- 1/8 teaspoon Ground nutmeg (the secret ingredient for authentic flavor)
Breading and Frying
- 1/2 cup All-purpose flour (for dredging)
- 1 large Egg (beaten with 1 tablespoon of water)
- 1.5 cups Panko breadcrumbs (Japanese-style coarse breadcrumbs)
- 3-4 cups Neutral oil (such as canola or vegetable oil for deep frying)
For Serving
- 1/4 cup Tonkatsu sauce (Japanese fruit-based savory sauce)
- 2 cups Green cabbage (very thinly shredded)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
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2
While the potatoes are boiling, heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and soft.
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3
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned. Stir in the sugar, soy sauce, black pepper, and nutmeg. Cook for another 2 minutes until the liquid has mostly evaporated. Set aside to cool.
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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 fluffy, non-soggy Korokke.
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5
Mash the potatoes while they are still hot using a potato masher. Add the butter and salt. Aim for a mostly smooth texture but leaving a few small lumps is fine for character.
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6
Fold the beef and onion 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 or baking sheet to cool down. Once it reaches room temperature, refrigerate for at least 30 minutes. Cold filling is much easier to shape and less likely to burst during frying.
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8
Divide the chilled mixture into 8-10 equal portions. Shape each into an oval patty about 1 inch thick.
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9
Set up your breading station: one bowl with flour, one with the beaten egg mixture, and one with panko. Coat each patty in flour (shake off excess), dip in the egg, and finally press firmly into the panko to ensure a thick, even coating.
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10
Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain a steady temperature.
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11
Carefully slide 2-3 Korokke into the oil at a time. Fry for 2-3 minutes per side until they are a deep golden brown. Do not overcrowd the pot.
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12
Remove the Korokke with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot and crunchy.
💡 Chef's Tips
Always mash the potatoes while hot to prevent them from becoming gummy. Ensure the potato mixture is completely cooled before breading; if it's too warm, the steam will make the panko soggy from the inside out. Adding a pinch of nutmeg is the secret to that nostalgic Japanese bakery flavor. To prevent bursting, make sure your oil is at the correct temperature (350°F) before adding the patties. If the mixture is too soft to handle, you can add a tablespoon of flour to the potato mix to help it bind.
🍽️ Serving Suggestions
Serve with a generous drizzle of Tonkatsu sauce or 'Bulldog' sauce. Accompany with a side of finely shredded raw cabbage to provide a refreshing crunch. Pair with hot steamed white rice and a bowl of miso soup for a complete Teishoku-style meal. Stuff leftovers into a soft white bread roll with a bit of mayo to make a 'Korokke Pan' (Croquette Sandwich). Enjoy with a cold Japanese lager or a hot green tea.