Korokke, or Japanese croquettes, are an absolute delight that will transport your taste buds straight to the streets of Japan. These crispy, golden-brown patties, filled with a savory mixture of potatoes and ground beef, are perfect as a snack, appetizer, or even a main dish. With a crunchy exterior and a rich filling, they are sure to become a favorite in your household. Not only are they delicious, but they are also relatively easy to make! Let’s dive into this Korokke Recipe that is sure to impress.
What You’ll Love About This Recipe
- Deliciously crispy on the outside and creamy on the inside.
- Easily customizable with your favorite ingredients.
- Perfect for meal prep and freezing for later.
- A fun dish to make with friends or family.
The Ingredient Lineup
- 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
Toolbox for This Recipe
- Large pot for boiling potatoes
- Large skillet for sautéing
- Mixing bowls for combining ingredients
- Deep frying pan or heavy pot for frying
- Slotted spoon for removing korokke from oil
- Paper towels for draining excess oil
Method: Korokke Recipe
Step 1: Prepare the Potatoes
Start by placing the peeled and cut russet potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
Step 2: Mash and Season
Add the unsalted butter, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the drained potatoes. Mash until smooth and set aside to cool.
Step 3: Sauté the Onion
In a large skillet, heat the neutral oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step 4: Cook the Beef
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks. Season with the remaining salt and pepper. Once cooked, remove from heat and allow to cool slightly.
Step 5: Combine the Filling
In a large mixing bowl, combine the mashed potatoes and the sautéed beef mixture. Mix until well combined.
Step 6: Form the Korokke
Using wet hands, scoop out a small amount of the mixture (about 1/4 cup) and shape it into a patty. Repeat until all the mixture is used up.
Step 7: Breading the Korokke
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each patty first into the flour, then into the egg, and finally coat with panko breadcrumbs, ensuring a good layer on each side.
Step 8: Fry the Korokke
In a deep frying pan, heat enough oil for deep-frying (about 2 inches deep) over medium heat. Once the oil is hot, carefully add the breaded korokke, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 9: Serve
Serve hot with tonkatsu sauce drizzled over the top or on the side for dipping. Enjoy your homemade korokke with friends and family!
Seasonal Flavor Boosts
- Add grated carrots or peas to the filling for extra nutrition.
- Incorporate seasonal herbs like parsley or chives for a fresh twist.
- Spice it up with some chili flakes or wasabi in the filling.
- Experiment with different meats or even make a vegetarian version using lentils or mushrooms.
Problems & Prevention
- Ensure the oil is hot enough before frying to prevent sogginess.
- Do not overcrowd the frying pan; fry in batches for even cooking.
- If the filling is too wet, it can cause the korokke to fall apart. Make sure the potatoes are well-mashed and not too moist.
- For a gluten-free option, substitute the flour and panko with gluten-free breadcrumbs.
Freezer-Friendly Notes
You can make korokke ahead of time and freeze them before frying. Place the breaded patties on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to eat, fry them straight from the freezer—just add a few extra minutes to the cooking time.
Quick Questions
Can I use other types of meat in my korokke?
Absolutely! Ground chicken, pork, or even a mixture of meats work well. You can also go vegetarian by using beans or vegetables.
What can I serve with korokke?
Korokke pairs wonderfully with a simple salad, rice, or even a side of Crispy Oven Fried Chicken With Country Gravy No Alcohol.
How do I store leftover korokke?
Store leftover korokke in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
Can I make korokke ahead of time?
Yes! You can prepare the filling and shape the patties in advance. Just bread them right before frying for the best texture.
Wrap-Up
Making korokke at home is both rewarding and delicious. With a few simple ingredients and some care in preparation, you can create a dish that’s sure to impress anyone. The crunchy, satisfying texture combined with the savory filling makes this Korokke Recipe a must-try. Don’t hesitate to experiment with the fillings and flavors; after all, cooking is all about making it your own. Enjoy the process and savor every bite!
Share on Pinterest
Korokke Recipe
Ingredients
Equipment
Method
- Start by placing the peeled and cut russet potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
- Add the unsalted butter, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the drained potatoes. Mash until smooth and set aside to cool.
- In a large skillet, heat the neutral oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks. Season with the remaining salt and pepper. Once cooked, remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the mashed potatoes and the sautéed beef mixture. Mix until well combined.
- Using wet hands, scoop out a small amount of the mixture (about 1/4 cup) and shape it into a patty. Repeat until all the mixture is used up.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each patty first into the flour, then into the egg, and finally coat with panko breadcrumbs, ensuring a good layer on each side.
- In a deep frying pan, heat enough oil for deep-frying (about 2 inches deep) over medium heat. Once the oil is hot, carefully add the breaded korokke, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve hot with tonkatsu sauce drizzled over the top or on the side for dipping. Enjoy your homemade korokke with friends and family!
Notes
- Make sure the oil is hot enough before frying for a crispy texture.
- Do not overcrowd the frying pan; fry in batches for even cooking.
- For a gluten-free option, substitute the flour and panko with gluten-free breadcrumbs.
