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Korokke Recipe

This Korokke is a deliciously crispy Japanese croquette filled with creamy potatoes and savory beef!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings

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.