Homemade Potato Korokke - Japanese Croquettes
Potato Korokke is a Japanese deep-fried dish that is mainly filled with fluffy potatoes, minced meat, and onions wrapped in a crispy panko breadcrumb coating.
Korokke is a Japanese-western, or Yoshoku (洋食) dish that is said to have originated from a French dish called "Croquette”. The French croquette filling is based on white sauce or bechamel, but the Japanese korokke features a filling that uses more potatoes to suit the taste of Japanese people.
Japanese enjoy korokke mostly as a main dish at dinner with side dishes, rice and miso soup. It can also be enjoyed as a snack from a korokke specialty takeaway shop.
The filling ingredients differ depending on the family’s recipe, but typically a mixture of ground beef and pork and diced onions are added into the potato filling.
Korokke is a common dish served in Japanese homes, but it can also be found in Japanese restaurants, in the delicatessen area of supermarkets, and at korokke specialty shops.
Enjoy korokke by topping it with a bit of Worcester or Tonkatsu sauce to add an extra layer of savory flavor. Serve with shredded cabbage and tomatoes. Additionally, you can use leftover korokke to make sandwiches, or include it in a rice bowl topped with egg-drop sauce (called Korokke tamagotoji don).
Storing korokke: Store korokke leftovers wrapped in plastic wrap after cooling thoroughly. You can store leftover korokke in the refrigerator for about 2 days. When eating, remove the plastic wrap and microwave for 1 minute, then heat in a toaster for 1 minute to restore the crispiness of the batter. Korokke can also be stored in the freezer for about 1 month. When eating, remove the plastic wrap, defrost in the microwave, and heat in a toaster for 1 minute to restore the crispiness of the batter.
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Total servings: 10
- 500g Potatoes
- 1/2 Medium-size Onion
- 100g Ground Meat (Beef & Pork)
- 1 tbsp Cooking Oil
- 10g Butter
- 1 tsp Salt
- 1/2 tsp Sugar
- 1/4 tsp Pepper
- * 2 tbsp Flour (adjust as needed)
- * 1/4 cup Panko Breadcrumbs (adjust as needed)
- 1 Egg
The choice of pot is very important for successfully deep-frying foods. The key to choosing the right pot is its depth for holding the right amount of oil, and its heat retention properties for maintaining the appropriate temperature for deep frying. It is also important to control the temperature properly during cooking and to drain excess oil from the finished product to avoid failure. This Yoshikawa Mirakutei II Advanced Deep Fry Pot has all of the above functions in one and is specially designed for deep frying. We recommend this pot for making delicious deep-fried foods.
1) Preparing the Potatoes
Peel and the cut potatoes into small pieces and then add them into a large pot filled with plenty of cold water. Add 1 tsp of salt and boil the potatoes oil over medium heat for about 10 minutes. (Note: this amount of salt is not included in the recipe).
2) Chopping the Onions
While the potatoes are boiling, chop the onion. Put 1 tbsp of oil into a frying pan and fry the onions over medium heat. Stir occasionally to prevent the onions from burning.
3) Checking the Potatoes
Check the doneness of the potatoes, by poking them with a bamboo skewer. When the potatoes are cooked to the point that a bamboo skewer can easily pierce through them, drain them and leave them in the strainer for about 5 minutes.
4) Cooking the Meat and Seasoning the Mixture
When the onions are lightly browned, add the butter and ground meat to the pan. Gently fry these ingredients together to combine. Once the ground meat is thoroughly cooked through, add in the sugar, salt, and pepper, and make sure the onions and meat are evenly seasoned. Turn off the heat once the seasoning is fully incorporated.
5) Combing the Potatoes and Meat Mixture
Mash the potatoes with a masher or spoon and add them to the onion and meat mixture. Mix the potatoes thoroughly with the fried onions and ground meat by using a spatula.
6) Portioning up the Mixture and Shaping the Korokke
Flatten the potato korokke filling in the frying pan, and divide it into 10 equal portions. Form each portion into a flat oval shape. Lightly coat the surface of each korokke with flour, then dip into beaten egg, and finish by throroughly coating in panko breadcrumbs, in that order. Note: you may have to adjust the amount of flour and panko bread crumbs used. You should use enough to evenly cover the korokke.
7) Frying the Korokke
Fry in oil at 170°C until golden brown, for about 3 minutes. Flip the korokke halfway through to ensure even browning.
8) Serving the Korokke
Top the Korokke with Worcester sauce or Tonkatsu sauce and serve with shredded cabbage and tomatoes. Enjoy!