Japanese Korokke: The Ultimate Crispy Potato Croquette Recipe

Ingredients

  • 4 medium-sized potatoes
  • 1 medium-sized onion
  • 200g ground beef
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil for deep frying
  • Japanese Worcester sauce for serving

Steps and instructions

  1. Peel and quarter the potatoes before boiling until they are tender, then drain and mash until smooth.
  2. While the potatoes are cooking, finely chop the onion and sauté in a pan with the butter until the onions are translucent.
  3. Add the ground beef to the pan and continue cooking until the meat is fully browned.
  4. Mix the cooked onions and beef into the mashed potatoes and season with salt and pepper. Allow this mixture to cool.
  5. Once the mixture is cool, form it into oval patties about the size of your palm.
  6. Dip each patty into the flour, then into the beaten eggs, and finally coat in the panko breadcrumbs.
  7. Heat the vegetable oil in a deep fryer or large pot to 170 degrees Celsius (340 degrees Fahrenheit).
  8. Deep fry the patties until they are a deep golden brown, then drain on paper towels to remove excess oil.
  9. Serve the korokke with Japanese Worcester sauce and enjoy.

Tools for making

  • Potato peeler - Used to peel the potatoes before boiling.
  • Chef's knife - Used for chopping the onion and other ingredients.
  • Pan - Used for sautéing the onions and beef.
  • Pot - Used for boiling the potatoes.
  • Masher - Used to mash the cooked potatoes.
  • Mixing bowl - Used to mix the mashed potatoes with the cooked onions and beef.
  • Baking sheet - Used to place the coated patties before frying.
  • Deep fryer or large pot - Used for deep frying the korokke patties.
  • Tongs or slotted spoon - Used for flipping and removing the patties from the oil.
  • Paper towels - Used for draining excess oil from the fried korokke patties.

Recipe variations

  • Use sweet potatoes instead of regular potatoes for a different flavor and color.
  • Replace ground beef with ground chicken, pork, or a mixture of both.
  • Add grated cheese to the potato and meat mixture for a cheesy korokke.
  • Try using different types of breadcrumbs, such as Japanese panko with added seasoning or crushed cornflakes.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
  • Make a vegetarian or vegan version by replacing the meat with chopped mushrooms, tofu, or a meat substitute.
  • Experiment with different seasonings and spices, such as curry powder, paprika, or herbs like thyme or rosemary.
  • Instead of deep frying, try baking the korokke in the oven for a healthier option.
  • Serve the korokke with a dipping sauce of your choice, such as ketchup, tartar sauce, or tonkatsu sauce.

Recipe overview

Korokke, a beloved Japanese comfort food, is a delicious and satisfying dish that's perfect for a family dinner or a party snack. This recipe takes you through the steps of creating these tasty croquettes, filled with a hearty mixture of mashed potatoes, ground beef, and onions. Each korokke is coated in crunchy panko breadcrumbs and deep-fried until golden brown, resulting in a delightful contrast of textures. Serve them with tangy Japanese Worcester sauce to complete the experience. It's a bit of a process, but the end result is absolutely worth it. Get ready to enjoy a delightful Japanese culinary tradition right at home!

Common questions

  1. Can I use a different type of meat instead of ground beef? Yes, you can use ground pork, chicken, or even a vegetarian ground meat substitute.
  2. Can I substitute the panko breadcrumbs with regular breadcrumbs? Yes, you can use regular breadcrumbs if you don't have panko on hand. However, panko will give the korokke a lighter and crispier texture.
  3. Can I bake the korokke instead of deep frying? Yes, you can bake the korokke in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 15-20 minutes or until they are golden brown.
  4. Can I make the korokke ahead of time? Yes, you can prepare the korokke ahead of time and store them in the refrigerator for up to 24 hours. Fry them just before serving for the best results.
  5. Can I freeze the korokke? Yes, you can freeze the uncooked korokke for up to 3 months. Place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Serving dishes and utensils

Origin stories

Korokke, a beloved dish in Japan, actually has its culinary roots in Europe. In the late 19th century, during the Meiji Era, Japan opened its doors to Western influences after more than two centuries of self-imposed isolation. As part of the country's modernization efforts, Western-style cooking was introduced, leading to the birth of yoshoku cuisine, a category of Japanese dishes inspired by Western recipes. Korokke is a product of this fusion, a Japanese adaptation of the French croquette. The name 'Korokke' comes from the French 'croquette' and it was introduced to Japan by the Portuguese. It quickly became a popular home-cooked meal due to its simplicity and affordability. These deep-fried, breaded delights, typically filled with a hearty mix of mashed potatoes and ground meat, bear a humble charm that continues to win over the hearts of both young and old in Japan. Nowadays, this humble food can be found everywhere from high-end restaurants to convenience stores, each offering their own take on this classic dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.