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Korokke, or Japanese potato croquettes, served with cherry tomatoes and shredded cabbage.

Korokke (Japanese potato croquette)

Korokke is a Japanese croquette, a 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!
Course dinner, Main Course
Cuisine Japanese
Keyword croquette recipe, japanese croquette recipe, japanese potato croquettes, japanese potato dish, korokke, korokke recipe, potato croquette, vegetable korokke
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 439kcal




  • Fill a large pot with water and start heating.
  • Peel and cube the russet potatoes.
    2 lbs 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.
    1 Tablespoon neutral tasting oil, 1/2 onion, 1/2 lb ground beef
  • Sauté until mostly cooked through but still a little pink.
  • Add the sugar and soy sauce, and stir to combine.
    1 Tablespoon granulated sugar, 2 Tablespoons soy sauce
  • Add the peas and corn (optional) and sauté until cooked through and the sauce is absorbed by the meat. 
    1/4 cup frozen peas, 1/4 cup frozen corn


  • Add the beef mixture to the potatoes and stir to combine.
  • Add salt and pepper to taste.
    salt and pepper
  • 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.
    2 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. 
    2 cups panko, 1 cup all purpose flour


  • 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.
    neutral tasting oil for frying
  • 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!


Calories: 439kcal | Carbohydrates: 63g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 537mg | Potassium: 875mg | Fiber: 4g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 5mg