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Korokke (コロッケ) - Japanese Croquette

Learn how to make korokke (Japanese croquettes) at home from scratch. This baked version is a healthier alternative to the usual deep-frying and has less hassle.
Ingredients to prepare korokke (Japanese croquette): potato, ground beef, onion, egg, butter, olive oil, all-purpose flour, panko (Japanese bread crumb), salt, and pepper.

Ingredients to prepare korokke (Japanese croquette): potato, ground beef, onion, egg, butter, olive oil, all-purpose flour, panko (Japanese bread crumb), salt, and pepper.

Japanese potato croquettes, or korokke (コロッケ) in Japanese, is beloved comfort food that you can find in most convenience stores in Japan. It is also a popular home dish that one can prepare easily from scratch.

Korokke is so common in Japan that you can buy freshly made korokke in almost any Japanese convenient store (konbini) or supermarket across Japan. Korokke also happens to be inexpensive, usually around ¥100 (US$1) each, and it’s definitely a cheap and filling food to enjoy when you are out walking around the town and suddenly feel super hungry.

If you have been craving for some good korokke and it doesn’t seem like you will be traveling to Japan soon to satisfy that craving, you can now learn how to make your favorite food at home with this recipe.

(1) Sauté onion and ground beef with salt and pepper. (2) Fry panko with olive oil. (3) Mash boiled potatoes with butter, salt, and pepper. (4) Add sautéed onion and ground beef to mashed potatoes.

(1) Sauté onion and ground beef with salt and pepper. (2) Fry panko with olive oil. (3) Mash boiled potatoes with butter, salt, and pepper. (4) Add sautéed onion and ground beef to mashed potatoes.

What is Korokke or Japanese croquettes?

Korokke is a combination of the crusty and crispy golden brown outer skin encasing a fluffy and savory mashed potato mixed with sautéd onion and ground beef.

The perfect korokke with have that perfect contrast between the crunchy skin and the fluffy and meaty potato filling.

Ingredients for korokke

We will need potatoes, ground beef, onion, egg, butter, olive oil, all-purpose flour, panko (Japanese bread crumb), salt, and pepper.

Potatoes

The best potato for korokke is starchy potatoes. In the United States, this usually means Russets or Yukon gold. In short, choose potatoes you use for making your favorite mashed potatoes and that should be the variety you use for korokke as well.

Ground meat

I choose to use ground beef in this recipe. If you wish, you can use ground pork too, or even a mix of 50% ground beef with 50% ground pork. All three versions are equally delicious, so feel free to switch around to create a variety of croquettes.

Panko (Japanese bread crumbs)

For bread crumbs, you will definitely get the best result if you choose panko or Japanese bread crumb. Ten years ago, you may need to visit your local Asian market for a packet of panko. Nowadays, you can easily buy panko from almost any big grocery chains.

Korokke (Japanese croquette) mixture made from seasoned mashed potatoes mixed with sautéed onion and ground beef.

Korokke (Japanese croquette) mixture made from seasoned mashed potatoes mixed with sautéed onion and ground beef.

Preparing korokke mixture and shaping korokke into patties

Here is the step-by-step guide to preparing the mashed potato mixture.

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 12 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 12 teaspoon of salt, 12 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 12 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.

Korokke patties, ready to be coated with all-purpose flour, eggs, and panko.

Korokke patties, ready to be coated with all-purpose flour, eggs, and panko.

Baking and serving korokke

The most common way to cook korokke is by deep-frying. But we will be baking them instead. It’s just so much easier with baking instead of deep-frying.

The most obvious benefit is that you can prepare a huge batch of korokke with less time, especially if you can fit multiple baking trays in your oven. The second reason is, of course, you can avoid deep-frying. I am not particularly averse to deep-frying but I am definitely happier if I can avoid it. :)

To bake the croquettes, simply preheat the oven to 200 Celsius (400 Fahrenheit), and bake for 10-15 minutes.

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.

Korokke is best served piping hot. You can enjoy korokke for snacking. Or if you want a full meal, serve korokke with a side of salad, some tonkatsu sauce, steamed white rice, and a bowl of miso soup.

A tray of korokke (Japanese croquettes), just out from the oven. These are best enjoyed piping hot.

A tray of korokke (Japanese croquettes), just out from the oven. These are best enjoyed piping hot.

Storing and reheating

If you make a big batch and have plenty of leftover croquettes, you can 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.

Other korokke varieties

Potato and ground beef is definitely the most popular korokke. But there are other variations too, such as tuna korokke, vegetables korokke, and kabocha korokke just to name a few.

Even for this super basic korokke recipe, you can add 14 cup each of diced carrot and button mushrooms. These should be sautéed together with onion and beef. This is a great version for people who love a more balanced korokke between meat and vegetables.

So get a feel of the proportion between potatoes and the filling, and you should be able to start experimenting and create your own winning korokke recipes.

Korokke (コロッケ) - Japanese Croquette

Korokke (コロッケ) - Japanese Croquette

Korokke (コロッケ) - Japanese Croquette

5.0 from 16 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 16 patties

Print Recipe

Ingredients

  • 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

Instructions

  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.

Notes

  • (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.
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Comments

  • Kate Kate says:

    Wow these looks so yummy and crispy! Never tried them but they look absolutely amazing, saving!

  • Erika Erika says:

    These croquettes are delicious and the best part is I have all the ingredients already!

  • Katie Katie says:

    Made this for the family and it was a hit!

  • Krissy Allori Krissy Allori says:

    I've never had these before but they sure sound amazing. I'm going to try them very soon.

  • SHANIKA SHANIKA says:

    I love potato dishes and these Japanese Croquettes look so crispy and delicious!

  • Krissy Allori Krissy Allori says:

    These look amazing. I've never had them before but now I want to for sure. Thanks for sharing.

  • Danielle Wolter Danielle Wolter says:

    I am sooo ready to try it! This recipe is too good to miss it :-) And the images are amazing, too!

  • Jeannette Jeannette says:

    You just know EXACTLY what dishes I'm craving! I've been wanting to learn how to make these forever but never had the chance. Thanks for reminding me!

  • Rebecca Rebecca says:

    love croquettes! these are delish

  • Jovita Jovita says:

    These patties look AMAZING. Definitely bookmarking and trying them for a family dinner. Thank you for the recipe!

  • Kristen Kristen says:

    These croquettes were amazing! So easy to make, too!

  • Emily Liao Emily Liao says:

    Wow these japanese croquettes are so delicious! Perfectly crispy and pairs well with a simple side salad.

  • Andrea Metlika Andrea Metlika says:

    I have never heard of this dish but I am excited to try it. My family is going to love it!

  • Kelly Anthony Kelly Anthony says:

    I love any type of potatoes especially when they are coated in panko and baked to perfection.

  • kayla kayla says:

    dear anita, I baked this. very moist, buttery and fulfilling! It is a lot of step & works, but worth it. I steamed the potatoes instead of boiling though. thank you.

  • Ces Teo Ces Teo says:

    I just tried it and it was really nice 😋

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