Korokke (Japanese Meat & Potato Croquette)
Korokke (Japanese Meat & Potato Croquette)
Ingredients
For the Korokke Filling
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 pound ground beef, lean
- 1/2 yellow onion, small, finely diced
- 1 tablespoon butter
- 2 tablespoons milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying and Serving
- 4 cups vegetable oil, or other neutral oil for deep frying
- 2 cups green cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup tonkatsu sauce, for serving, or as needed
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the ground beef to the skillet with the onions. Break up the meat with a spoon and cook until browned, about 5-8 minutes. Drain any excess fat.
⏱️ 8 min
- 4
Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the hot pot and mash them with a potato masher until smooth. Stir in the warm milk, salt, and black pepper.
⏱️ 5 min
- 5
Add the cooked ground beef and onion mixture to the mashed potatoes. Mix well to combine all ingredients evenly.
⏱️ 3 min
- 6
Allow the potato mixture to cool slightly, then divide it into 8 equal portions. Shape each portion into an oval or cylindrical croquette, about 3 inches long and 1 1/2 inches wide. Place the formed croquettes on a baking sheet lined with parchment paper.
⏱️ 10 min
- 7
Refrigerate the shaped croquettes for at least 1 hour (or up to 2 hours) to firm them up. This helps prevent them from falling apart during frying.
⏱️ 60 min
- 8
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 9
Working one at a time, dredge each chilled croquette first in flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, thoroughly coat it in panko breadcrumbs, gently pressing to ensure the crumbs adhere well.
⏱️ 10 min
- 10
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 11
Carefully lower 2-3 croquettes into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. The internal temperature should be hot.
⏱️ 8 min•🌡️ 350
- 12
Remove the fried croquettes with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining croquettes, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 8 min•🌡️ 350
- 13
Serve the Korokke immediately on a dark plate, accompanied by shredded green cabbage, halved cherry tomatoes, and a side of tonkatsu sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korokke (Japanese Meat & Potato Croquette)
For the Korokke Filling
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 pound ground beef, lean
- 1/2 yellow onion, small, finely diced
- 1 tablespoon butter
- 2 tablespoons milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying and Serving
- 4 cups vegetable oil, or other neutral oil for deep frying
- 2 cups green cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup tonkatsu sauce, for serving, or as needed
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the ground beef to the skillet with the onions. Break up the meat with a spoon and cook until browned, about 5-8 minutes. Drain any excess fat.
⏱️ 8 min - 4
Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the hot pot and mash them with a potato masher until smooth. Stir in the warm milk, salt, and black pepper.
⏱️ 5 min - 5
Add the cooked ground beef and onion mixture to the mashed potatoes. Mix well to combine all ingredients evenly.
⏱️ 3 min - 6
Allow the potato mixture to cool slightly, then divide it into 8 equal portions. Shape each portion into an oval or cylindrical croquette, about 3 inches long and 1 1/2 inches wide. Place the formed croquettes on a baking sheet lined with parchment paper.
⏱️ 10 min - 7
Refrigerate the shaped croquettes for at least 1 hour (or up to 2 hours) to firm them up. This helps prevent them from falling apart during frying.
⏱️ 60 min - 8
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 9
Working one at a time, dredge each chilled croquette first in flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, thoroughly coat it in panko breadcrumbs, gently pressing to ensure the crumbs adhere well.
⏱️ 10 min - 10
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 11
Carefully lower 2-3 croquettes into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. The internal temperature should be hot.
⏱️ 8 min•🌡️ 350 - 12
Remove the fried croquettes with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining croquettes, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 8 min•🌡️ 350 - 13
Serve the Korokke immediately on a dark plate, accompanied by shredded green cabbage, halved cherry tomatoes, and a side of tonkatsu sauce for dipping.
⏱️ 2 min