Korokke are one of the greatest snacks or main courses in Japan! They are made from a mixture of mashed potatoes and ground beef, then covered with panko and deep-fried. The outside is incredibly crispy and the inside is soft and warm. Korokke are great for parties, lunch boxes, dinner, and snacks!
I love Korokke! There are a lot of types Korokke nowadays, but today I am going to introduce a classic one which is made of mashed potatoes and ground beef covered with panko and deep-fried. All generations love it so you can make it on special occasions such as Christmas, Thanksgiving, birthday parties, and more!
If you are interested in other types of Korokke, I would like to also recommend Corn Korokke.
What is Japanese Korokke?
Korokke is mainly made from mashed boiled potatoes, shaped into an oval, coated with flour, eggs, and bread crumbs, then deep fried. The texture is soft and cozy! We add Tonkatsu sauce or eat it by itself.
What is the Origin of Korokke?
It is not totally known where the recipe originated from but the name of Japanese Korokke is borrowed from the French cuisine ‘croquette’ or Dutch ‘kroket’. It is said that Korokke already appeared in cookbooks during the Meiji period and was also served in restaurants, so it is clear that it existed long before Western food entered Japan.
Where Can I get Korokke in Japan?
You can get Korokke anywhere in Japan such as at restaurants that offer Japanese Western food, convenience stores, and grocery stores. I like the little stores that specialize in to-go appetizers in Japan. I used to go to one of these stores when I was in Japan after a long day of work or school. My favorite store sold Karaage, Korokke, Yakitori and other small stuff that I could eat on the way home for my empty stomach!
If you want to try great Korokke, I recommend Saboten. This is a chain in Japan that has an amazing Korokke!
Similar Recipes to Korokke on Oishi Book
- Menchi Katsu (メンチカツ – Ground Meat Cutlet）
- Cheesy Pumpkin Croquette (Cheese Kabocha Korokke)
- Corn Korokke Recipe ( コーンコロッケ – Japanese Croquette)
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Potato & Meat Korokke (Croquette)
Ingredients
For Korokke Patties
- 2 russet potato about 500-550g
- 150 g ground beef
- 1/2 onion 1/2 is about about 115-135 g (Change depending on how many Serving you set)
- 2 pinch freshly ground black pepper to taste
- 2 pinch salt
- 1/2 teaspoon sugar
For Breading
- 1 large egg(s)
- 2 Tablespoon all-purpose flour
- 7 Tablespoon panko Add as much as you need. HERE is to buy panko
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) for deep-frying
Instructions
For Korokke Patties
- Mince the onion.
- Use a medium size pan and turn the heat to medium. Add oil ( I use vegetable oil ) for cooking and add the onion.
- When the onion turns clear and softer, then add ground beef.
- Cook until the ground beef is cooked well. Add salt, black pepper, and sugar. Stir.
- Turn the heat off. If there is too much oil or water, please wipe with a paper towel. Let it cool down.
- Peel and cut the potatoes into 1 inch square chunks.
- Put in a microwave-safe bowl, and cover with cling wrap. Microwave for 5-6 minutes.
- Open the cling wrap, and smash the potato right away.
- Add the cooked onion and ground beef to the mashed potato bowl. Mix everything.
- Flatten and divide into 4 portions with a spatula.
- Shape each portion into a flat circle.
For Breading & deep-frying
- Cover each Korokke with flour and dust with extra flour.
- Beat an egg in a bowl and dip your floured Korokke, making sure to coat them completely.
- Cover with panko after dipping the Korokke in egg.
- Add deep-frying oil in a small or medium pot and heat to 335F (168C). When it gets to the right temperature, add one Korokke and cook for 50 seconds each side.*1
- Move to a wire rack to remove oil.
Let's eat!
- Let's serve! I personally love to add Tonkatsu sauce on top of it!
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