Korokke, a beloved Japanese croquette, is a wonderful fusion of crispy, golden-brown exterior and a warm, flavorful filling. This dish is not only comforting but also incredibly versatile, allowing you to experiment with various fillings. In this recipe, we will create a classic korokke using russet potatoes and lean ground beef, resulting in a deliciously satisfying meal or snack. Let’s dive into the world of korokke and discover how to make these delightful bites that are sure to impress family and friends.
What Makes This Recipe Special
The beauty of this korokke recipe lies in its simplicity and the balance of flavors. The creamy potato filling combined with the savory ground beef and the crispy panko coating creates an irresistible texture. Additionally, the tonkatsu sauce adds a delightful tanginess that elevates each bite. This korokke recipe is perfect for any occasion, whether you’re serving it as a main dish, snack, or party appetizer.
Ingredient List
- 2 pounds russet potatoes, peeled and cut into even chunks
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 teaspoons neutral oil, for sautéing
- 1 medium yellow onion, finely chopped
- 16 ounces lean ground beef
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 2/3 cups panko breadcrumbs
- Oil for deep-frying, enough for 2 inches deep
- Tonkatsu sauce, for serving
Equipment & Tools
- Large pot – for boiling potatoes
- Skillet – for sautéing onions and cooking beef
- Mixing bowls – for combining ingredients
- Deep fryer or large heavy pot – for frying korokke
- Cooking thermometer – to check oil temperature
- Slotted spoon – for removing korokke from oil
- Paper towels – for draining excess oil
Method: Korokke Recipe
Step 1: Prepare the Potatoes
Begin by placing the peeled and chunked russet potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender. Drain and return to the pot.
Step 2: Mash the Potatoes
Add 1 tablespoon of unsalted butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the drained potatoes. Mash until smooth and creamy. Set aside to cool slightly.
Step 3: Cook the Beef Filling
In a skillet over medium heat, add 2 teaspoons of neutral oil. Once hot, add the finely chopped yellow onion. Sauté for about 3-4 minutes until the onion is translucent. Add the lean ground beef, breaking it apart with a spatula, and cook until browned. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and let it cool.
Step 4: Combine Filling
Once both the mashed potatoes and beef mixture are cool enough to handle, combine them in a mixing bowl. Mix thoroughly until well combined. This mixture will be the delicious filling for your korokke.
Step 5: Shape the Korokke
With clean hands, take a portion of the filling and shape it into oval or round patties, about 2-3 inches in diameter. Place them on a parchment-lined baking sheet.
Step 6: Prepare for Coating
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Coat each potato patty first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Make sure each patty is evenly coated for that perfect crunch.
Step 7: Fry the Korokke
In a deep fryer or a heavy pot, heat oil to 350°F (175°C), ensuring it is deep enough for frying (at least 2 inches). Carefully add the breaded korokke in batches, being mindful not to overcrowd the pot. Fry for 3-4 minutes on each side or until golden brown and crispy.
Step 8: Drain and Serve
Once cooked, use a slotted spoon to remove the korokke from the oil, placing them on paper towels to drain any excess oil. Serve warm with tonkatsu sauce drizzled on top or on the side for dipping.
Easy Ingredient Swaps
- Ground beef can be substituted with ground turkey or chicken for a lighter option.
- For a vegetarian version, use cooked lentils or mushrooms instead of meat.
- Use sweet potatoes instead of russet potatoes for a twist on flavor and color.
- Replace tonkatsu sauce with ketchup or a homemade barbecue sauce if desired.
Flavor Logic
The combination of creamy mashed potatoes and savory ground beef creates a comforting filling that is both satisfying and flavorful. The use of onions adds a subtle sweetness, while the panko breadcrumbs provide an irresistible crunch when fried. The tonkatsu sauce introduces a tangy element that complements the richness of the korokke, making each bite a delightful experience.
Storing, Freezing & Reheating
Korokke can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the uncooked, breaded korokke in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. To reheat, simply fry frozen korokke directly from the freezer until golden and crispy, or bake them in the oven at 375°F (190°C) until heated through.
Your Questions, Answered
Can I make korokke ahead of time?
Yes, you can prepare the filling and shape the korokke ahead of time. Store them in the refrigerator or freeze them for later frying.
What oil is best for frying korokke?
A neutral oil with a high smoke point, such as vegetable oil or canola oil, is ideal for frying korokke to achieve the perfect crispy texture.
Can I bake korokke instead of frying them?
Yes, you can bake korokke for a healthier option. Preheat the oven to 400°F (200°C), place the korokke on a baking sheet, and spray lightly with oil. Bake for about 20-25 minutes, flipping halfway through, until golden and crispy.
What can I serve with korokke?
Korokke is delicious on its own, but you can serve it with a side salad, steamed vegetables, or rice for a complete meal. Tonkatsu sauce is the perfect condiment to accompany korokke.
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Time to Try It
Now that you have all the ingredients and steps laid out for this korokke recipe, it’s time to roll up your sleeves and get cooking! Whether you’re making these for a family dinner, a casual get-together, or just for yourself, korokke are sure to be a delightful hit. Enjoy the process and savor every delicious bite!
Korokke Recipe
Ingredients
- 2 pounds russet potatoes peeled and cut into even chunks
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt divided
- 1/4 teaspoon freshly ground black pepper divided
- 2 teaspoons neutral oil for sautéing
- 1 medium yellow onion finely chopped
- 16 ounces lean ground beef
- 1/2 cup all-purpose flour
- 2 eggs beaten eggs
- 1 2/3 cups panko breadcrumbs
- Oil for deep-frying enough for 2 inches deep
- Tonkatsu sauce for serving
Instructions
- Begin by placing the peeled and chunked russet potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender. Drain and return to the pot.
- Add 1 tablespoon of unsalted butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the drained potatoes. Mash until smooth and creamy. Set aside to cool slightly.
- In a skillet over medium heat, add 2 teaspoons of neutral oil. Once hot, add the finely chopped yellow onion. Sauté for about 3-4 minutes until the onion is translucent. Add the lean ground beef, breaking it apart with a spatula, and cook until browned. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and let it cool.
- Once both the mashed potatoes and beef mixture are cool enough to handle, combine them in a mixing bowl. Mix thoroughly until well combined. This mixture will be the delicious filling for your korokke.
- With clean hands, take a portion of the filling and shape it into oval or round patties, about 2-3 inches in diameter. Place them on a parchment-lined baking sheet.
- Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Coat each potato patty first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Make sure each patty is evenly coated for that perfect crunch.
- In a deep fryer or a heavy pot, heat oil to 350°F (175°C), ensuring it is deep enough for frying (at least 2 inches). Carefully add the breaded korokke in batches, being mindful not to overcrowd the pot. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Once cooked, use a slotted spoon to remove the korokke from the oil, placing them on paper towels to drain any excess oil. Serve warm with tonkatsu sauce drizzled on top or on the side for dipping.
Equipment
- Large Pot
- Skillet
- Mixing bowls
- Deep fryer or large heavy pot
- Cooking thermometer
- Slotted spoon
- Paper Towels
Notes
- Ground beef can be substituted with ground turkey or chicken for a lighter option.
- For a vegetarian version, use cooked lentils or mushrooms instead of meat.
- Use sweet potatoes instead of russet potatoes for a twist on flavor and color.
- Replace tonkatsu sauce with ketchup or a homemade barbecue sauce if desired.
