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Korokke is the Japanese take on the French croquette, and is a very popular dish in Japan. Patties of mashed potato and ground beef are coated in panko and deep fried. Served with a delicious sauce, this comfort food cannot be beat!Jump to Recipe
Growing up, korokke was one of those dishes that got everyone in the family excited for dinner. It’s just warm comforting goodness. And it’s fried. Mmmm.
I’ve been trying to cut down on the amount of meat we consume in my household, both for economical and for health reasons. Don’t get me wrong, I don’t think meat is unhealthy, but I do think we as Americans can sometimes eat TOO much of it.
Korokke is a Japanese potato croquette, and it combines potatoes with meat to make a filling meal that isn’t very meat heavy. The thing about potatoes is, the possibilities are endless. They have a great texture, and they are like a blank canvas, taste wise, so you can use them with all sorts of flavors. For korokke, the best potato to use is russet, because they make a great fluffy mashed potato.
Seriously though, potatoes. You can find potato dishes in any culture! Like, my favorite thing when I eat at a Korean restaurant is their potato appetizer thingy (do you know what I’m talking about? it’s kind of sweet and salty and sticky? SO GOOD). You can go find some potato inspiration at Potatoes USA (or find them on Facebook).
Japan has a lot of potato dishes, and while korokke is not necessarily “traditional” (guys, the word is croquette said in a Japanese accent, soooo….), it’s REALLY popular. You can get them at meat shops, at restaurants, at food stands, in the basement of department stores… By the way, Japanese department stores often have a lower level that is a food heaven. And yes, I guarantee you that you can find korokke there.
Anyways, living in America, I have to make it myself. Boo. But it’s really not difficult. The worst part is that you have to fry it, but that’s the worst part in any fried recipe, and it’s always worth it, don’t you think?
Basically you make mashed potatoes, you mix it with an onion and ground beef mixture (I add peas and corn, but it’s optional), you make patties, you coat it, and you fry it. Panko breading fries up SO crispy, I love it. In the picture above, you can see that I made some round ones for my kids. It’s fun because they can just dunk it and eat it with their hands!
You will definitely want to make some tonkatsu sauce to put on it, if you don’t have some on hand. The recipe I linked to is super easy and uses things that most people have in their pantry.
Make sure you check out the video below to see exactly how I made them!
Korokke (Japanese potato croquette)
Korokke is the Japanese take on the French croquette, and is a very popular dish in Japan. Patties of mashed potato and ground beef are coated in panko and deep fried. Served with a delicious sauce, this comfort food cannot be beat!
- 2 lbs russet potatoes
- 1 Tablespoon neutral tasting oil
- 1/2 lb ground beef
- 1/2 onion minced
- 2 Tablespoons soy sauce
- 1 Tablespoon granulated sugar
- 1/4 cup each, peas and corn optional
- salt and pepper to taste
- 1 cup all purpose flour
- 2 eggs may need 3, depending on size of egg
- 2 cups panko possibly more
- neutral tasting oil for frying vegetable, canola, peanut, etc.
Fill a large pot with water and start heating. Peel and cube the russet potatoes. Add the potatoes to the water, bring to a boil, and cook until the potatoes are soft. Drain well, and place in a large bowl. Use a masher to mash the potatoes. Note: they don't need to be ultra smooth. You can have little chunks here and there. We aren't making smooth mashed potatoes!
Heat your 1 tablespoon of oil over medium heat, and sauté the onions for a minute, and add the ground beef and break it up while stirring. Sauté until mostly cooked through but still a little pink. Add the sugar and soy sauce, and stir to combine. Add the peas and corn (optional) and sauté until cooked through and the sauce is absorbed by the meat.
Add the beef mixture to the potatoes and stir to combine. Add salt and pepper to taste. Using your hands, shape into oval-ish patties (see pictures or video). Actually, you can shape them however you like. I like to shape some into little balls for my kids to dunk in sauce and eat!
Get three rimmed plates for the flour, egg, and panko. Use a fork to beat the eggs. Dredge the patties in flour (dust off any excess), egg, and then coat in the panko. I place mine on a wire rack, or you can just set it on a plate.
Heat the oil over medium high heat. You want an inch or two of oil in the pan. Enough to at least come half way up the side of the korokke as you fry them. Fry the korokke until golden brown on the bottom, and flip over to finish frying the other side. One of the great things about korokke is that you don't need to worry about it being cooked through. Everything is already cooked! Transfer to a paper towel lined plate.
Serve with tonkatsu sauce (see link below for recipe), if you'd like. They are also yummy plain!
Check out my tonkatsu sauce recipe that goes great with these korokke!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.