Korokke (コロッケ) - Japanese Croquette

5.0 from 21 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 16 patties


  • 900 gram (2 lbs) russet potato, or other starchy potatoes, peeled
  • 3 tablespoon olive oil, divided
  • 1 onion, diced
  • 450 gram (1 lb) ground beef
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 1/2 cup (125 gram) panko (Japanese bread crumbs)
  • 1 tablespoon unsalted butter
  • 1/2 cup (60 gram) all purpose flour
  • 3 eggs, lightly beaten
  • tonkatsu sauce


  1. Boil potatoes. Peel potatoes and cut into small wedges. Place in a pot and pour enough cold water to cover the potatoes by one inch. Bring to a boil, and continue cooking until a skewer can easily go through the potatoes, about 15-20 minutes.
  2. Sauté onion and ground beef. While the potatoes are boiling, heat 1 tablespoon of olive oil in a frying pan and sauté onion until softened. Add ground beef and cook until no longer pink. Season with 1⁄2 teaspoon each of salt and pepper. Set aside to cool.
  3. Fry panko. In another frying pan, combine 2 tablespoons of olive oil and panko. Fry (toast) until golden brown. Transfer to a bowl and set aside to cool.
  4. Mix mashed potato and beef. Once the potatoes are cooked, drain and transfer to a large mixing bowl. Use a fork or a potato masher and mash the potato together with 1⁄2 teaspoon of salt, 1⁄2 teaspoon of ground pepper, and butter. Add the sautéd onion and beef mixture to the mashed potato and mix well.
  5. Shape into patties. Divide the potato and beef mixture into 16 portions. Shape each into a 1⁄2 inch thick patty. Arrange patties on a baking tray and rest in the fridge for 30 minutes.
  6. Coat with flour, egg, and panko. Dust each patty lightly with all-purpose flour, then dip in lighlty beaten eggs to coat, and finally, coat the patty with panko. Arrange the coated patty on a baking tray. Repeat the process with the remaining patties.
  7. Bake korokke. Preheat oven to 400 Fahrenheit (200 Celcius). Bake the patties for 10-15 minutes. Serve with tonkatsu sauce. (Note 1)
  8. Storing and reheating. Store the leftover in an air-tight container and freeze for up to one month. To reheat, arrange the frozen korokke on a baking sheet lined with aluminum foil or parchment paper and bake in an oven at 180 Celsius (350 Fahrenheit) for 15 minutes, or until the inside is hot.


  • (1) It may be difficult to judge for doneness from visual cues since the panko is already golden brown to start with. But you can give the croquettes a gentle nudge. If the croquettes easily slide and don’t stick at all to the baking tray, they are done.

Another great recipe by https://dailycookingquest.com.