Korokke (Japanese Croquettes)

🧂 Ingredients

• 500 g Potatoes(Yukon Gold or Russet work well.)
• 150 g Ground beef(Can substitute with ground pork or a mix.)
• 1 medium Onion(Finely chopped.)
• 50 g All-purpose flour(For dredging. About 1/2 cup.)
• 2 Large eggs(Beaten, for egg wash.)
• 100 g Panko breadcrumbs(About 2 cups. Japanese panko is preferred for its light, airy crispness.)
• to taste Salt
• to taste Black pepper
• for frying Vegetable oil(Enough for about 2-3 inches depth in your pot.)
• for serving Tonkatsu sauce(Or other preferred dipping sauce like ketchup or mayonnaise.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes, cut them into uniform chunks, and place them in a pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender. Drain thoroughly and return to the hot pot for a minute to evaporate any excess moisture. Mash the potatoes until smooth. Set aside.

   ⏱️ 25 minutes
2. 2

   Cook the filling: While potatoes are cooking, heat a tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Season the beef and onion mixture with salt and pepper to taste. Stir in the mashed potatoes and mix well to combine. Let the mixture cool slightly.

   ⏱️ 15 minutes
3. 3

   Shape and coat the korokke: Once the potato mixture is cool enough to handle, divide it into 8 equal portions. Shape each portion into an oval or disc, about 1.5 cm (0.5 inch) thick. Prepare three shallow dishes: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Dredge each shaped korokke first in flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, coating all sides evenly. Place the coated korokke on a plate.

   ⏱️ 15 minutes
4. 4

   Fry the korokke: Heat vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F). Carefully lower 2-3 korokke into the hot oil using a slotted spoon or spider strainer, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy. Remove the fried korokke with the slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Repeat with the remaining korokke. Serve hot with tonkatsu sauce.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For best results and easier handling, chill the shaped and coated korokke in the refrigerator for at least 30 minutes before frying. This helps them hold their shape and prevents the filling from leaking out.
• ✓Korokke are a Japanese adaptation of the French croquette, introduced during the Meiji era.
• ✓They are a very popular convenience food found in supermarkets and bento boxes across Japan.

🔄 Variations

• Cream Korokke: Replace potato with a creamy béchamel sauce-based filling, often with shrimp or crab.
• Curry Korokke: Add Japanese curry powder or a small amount of leftover curry to the potato and meat mixture.
• Crab Korokke: Incorporate imitation or real crab meat into the filling.

🥗 Nutrition

Per serving