Korokke (コロッケ) is a popular Japanese deep fried dish with potato as its main ingredients. Potato and ground beef is perhaps the most popular incarnation of korokke. Other variations include tuna korokke, vegetables korokke, and kabocha korokke just to name a few. Korokke is so common that you can buy this freshly made in almost any Japanese convenient store (konbini) or supermarket across Japan, also korokke is usually very cheap, less than ¥100 (US$1) each.
For those of us not living in Japan though, we need to make this at home ourselves if we want to enjoy korokke. Making korroke is actually a pretty simple affair, but what I hate is the deep frying part. So, I was really overjoyed when I found out that Nami has a baked korokke recipe! And it is so easy, I usually just doubled the recipe and bake lots of them in one go. The leftovers are frozen friendly and just need to be reheated in a toaster oven straight from freezer, so don’t worry and just make lots and lots of korokke. In my case, whenever I buy a bag of potatoes from Costco and have no idea how to finish them, they usually end up into korokke :)
Korokke (コロッケ) - Japanese Croquette
- 900 gram (2 lbs) russet potato, 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
- Peel potatoes, cut into small wedges. Place in a pot and pour enough cold water to cover the potatoes by 1 inch. Bring to a boil, and continue cooking until a skewer can easily goes through the potatoes, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a frying pan and sauté onion until softened. Then add the ground beef and cook until no longer pink. Season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Set aside to cool.
- In another frying pan, combine 2 tablespoon of olive oil and panko. Fry (toast) until golden brown. Transfer to a bowl and let cool.
- Once the potatoes are cooked, drain and transfer to a mixing bowl. Mash with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and butter.
- Add the ground beef and onion mixture to the mashed potato and mix well.
- Divide the potato and beef mixture into 16 portions. Shape each into a 1/2 inch thick patty. Let the patties rest in the fridge for 30 minutes.
- Preheat oven to 400 Fahrenheit (200 Celcius). Line a baking tray with parchment paper.
- Dust each patty with all purpose flour, then coat with egg, then panko.
- Bake the patties for 10-15 minutes. Serve with tonkatsu sauce.
- Tips: any leftover korokke can be frozen up to 1 month. Just reheat them in toaster oven (or oven) in frozen state.