Name: How To Make Korokke (Japanese Potato Croquettes)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Cuisine: Japanese
Ingredients: 500g Potatoes; 1/2 Medium-size Onion; 100g Ground Meat (Beef & Pork); 1 tbsp Cooking Oil; 10g Butter; 1 tsp Salt; 1/2 tsp Sugar; 1/4 tsp Pepper; * 2 tbsp Flour (adjust as needed); * 1/4 cup Panko Breadcrumbs (adjust as needed); 1 Egg

Homemade Potato Korokke - Japanese Croquettes-Japanese Taste

Main dish Japanese Western Food Contains Gluten

Potato Korokke is a Japanese deep-fried dish primarily filled with fluffy potatoes, minced meat, and onions, encased in a crispy panko breadcrumb coating.

Korokke, a Japanese-Western fusion dish known as Yoshoku (洋食), is said to have originated from a French dish called "Croquette”. While the French croquette typically uses a white sauce or bechamel filling, Japanese korokke leans more heavily on potatoes to suit local tastes.

In Japan, korokke is commonly enjoyed as a main dish during dinner, accompanied by side dishes, rice, and miso soup. It's also a popular snack option available at korokke specialty takeaway shops.

Ingredients for the filling vary by family recipe, but typically include a mixture of ground beef and pork, along with diced onions, added into the potato filling.

Korokke can be found in Japanese homes, restaurants, delicatessen areas of supermarkets, and specialty shops. Enhance the flavor by topping korokke with a bit of Worcestershire or Tonkatsu sauce, and serve with shredded cabbage and tomatoes.

Storing Korokke: Leftover korokke can be stored wrapped in plastic wrap in the refrigerator for about 2 days, or frozen for up to 1 month. When reheating, remove the plastic wrap and microwave for 1 minute, then heat in a toaster for 1 minute to restore crispiness.

Overview

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Total servings: 10

Difficulty: Medium

Ingredients

500g Potatoes
1/2 Medium-size Onion
100g Ground Meat (Beef & Pork)
1 tbsp Cooking Oil
10g Butter
1 tsp Salt
1/2 tsp Sugar
1/4 tsp Pepper
* 2 tbsp Flour (adjust as needed)
* 1/4 cup Panko Breadcrumbs (adjust as needed)
1 Egg

Expert's Tip

How To Make Korokke (Japanese Potato Croquettes)

The choice of pot is very important for successfully deep-frying foods. The key to choosing the right pot is its depth for holding the right amount of oil and its heat retention properties for maintaining the appropriate temperature for deep frying. It is also important to control the temperature properly during cooking and to drain excess oils from the finished product to avoid failure.

This Yoshikawa Mirakutei II Advanced Deep Fry Pot has all of the above functions in one and is specially designed for deep frying. We recommend this pot for making delicious deep-fried foods.

Instructions

1) Preparing the Potatoes

Peel and cut the potatoes into small pieces, then add them to a large pot filled with plenty of cold water. Add 1 tsp of salt and boil the potatoes in oil over medium heat for about 10 minutes.

2) Chopping the Onions

While the potatoes are boiling, chop the onion. Put 1 tbsp of oil into a frying pan and fry onions over medium heat. Stir occasionally to prevent the onions from burning.

3) Checking the Potatoes

When the potatoes are cooked to the point that a bamboo skewer can easily pierce through them, drain them using a strainer and let them sit in the strainer for about 5 minutes.

4) Cooking and Seasoning the Meat Mixture

When the onions are lightly browned, add the butter and ground meat to the pan. Gently fry these ingredients together to combine. Once the ground meat is cooked through, add in the sugar, salt, and pepper, and make sure the onions and meat are evenly seasoned. Turn off the heat once the seasoning is fully incorporated.

5) Combing the Potatoes and Meat Mixture

Mash the potatoes with a masher or spoon and add them to the meat mixture. Mix the potatoes thoroughly with the meat mixture by using a spatula.

6) Portioning and Shaping the Korokke

Flatten the potato korokke filling in the frying pan, and divide it into 10 equal portions. Form each portion into a flat oval shape. Lightly coat the surface of each korokke with flour, then dip into beaten egg, and finish by thoroughly coating in panko breadcrumbs, in that order.

Note: you may have to adjust the amount of flour and panko breadcrumbs used. You should use enough to evenly cover the korokke.