Soft on the inside and crunchy on the outside, Japanese Croquettes, known as Korokke, are my absolute favorite Japanese dish. This is my mother’s best recipe, and I’m excited to share her secrets with you.
Whenever I visit Japan, my must-have dish is my mom’s Japanese Croquettes or Korokke (コロッケ). With a crispy panko shell enveloping a soft filling of potato and ground beef, my mother’s korokke is the ultimate comfort food, evoking fond memories of home. Today, I’m thrilled to share her cherished recipe with you.
If you’re a fan of Japanese panko-breaded dishes, don’t miss my recipes for Tonkatsu, Chicken Katsu, and Baked Chicken Katsu!
What is Korokke?
French croquettes were introduced to Japan in the late 1800s. Due to the lack of dairy products at that time, Japan adapted by using potatoes instead of cream to achieve a similar soft texture. By the early 1900s, potato-based korokke (コロッケ) had become one of the top three yoshoku (Western-influenced cuisine) dishes, alongside beef steak and breaded pork cutlets. Today, Japanese potato croquettes are a beloved home-cooked meal, widely available at street food stalls, butcher shops, family restaurants, markets, and convenience stores.
Why I Love This Recipe
- More meat for extra flavor and protein: My mother’s hearty and savory recipe includes more meat than store-bought versions or other recipes.
- Irresistible contrast of textures: The crunchy exterior contrasts beautifully with the creamy yet slightly chunky interior. It’s hard to stop at just one!
- Great for meal prep: Make extra and freeze them for future meals. They reheat easily.
- Perfect for bento: Korokke fit well in lunch boxes. I often make mini-sized versions for this purpose!
Ingredients for Japanese Croquettes
- Russet potatoes
- Ground beef: 85% lean
- Onion: I prefer yellow onion
- Unsalted butter: for the potatoes
- Kosher salt and black pepper: for seasoning
- All-purpose flour: plain flour
- Panko: Japanese breadcrumbs
- Large eggs
- Neutral oil: for deep-frying
- Tonkatsu sauce: store-bought or homemade
Find the printable recipe with measurements below.
Substitutions
- Russet potatoes: These are ideal for korokke due to their starchy, fluffy texture. They absorb the juices and flavors from the meat and onion well. In Japan, my mom uses a mix of 85–90% danshaku (男爵) potatoes and 10–15% May queen (メークイン). She boils them with the skins on and peels them while still hot to retain flavor.
- Ground beef: I use high-quality, 85% lean ground beef from the butcher for better flavor. Ground pork is a good substitute, while ground turkey or chicken may lack flavor. For a vegan/vegetarian option, use finely chopped shiitake mushrooms, other mushrooms, or dense vegetables like corn and carrot.
- Panko: Look for Japanese-brand panko breadcrumbs. Their light, airy texture remains crispier longer as they absorb less grease compared to standard breadcrumbs.
How to Make Japanese Croquettes (Korokke)
Preparation
Step 1: Cook the potatoes. Place potato chunks in cold water in a large pot and bring to a boil over medium heat. Simmer gently until cooked, then drain and let the moisture evaporate.
Step 2: Sauté the onions and beef. Mince the onions and cook in a large skillet until translucent. Add the ground beef and cook until browned. Allow to cool slightly.
Step 3: Mash and combine. Mash the hot potatoes, leaving some chunks for texture. Add butter and seasonings, then gently stir in the meat mixture.
Assemble
Step 4: Form patties and chill. Shape the mixture into oval patties while warm, then cover and refrigerate for 15–30 minutes.
Step 5: Bread with panko. Dredge each patty in flour, dip in beaten egg, and coat with panko breadcrumbs.
Cooking
Step 6: Deep-fry. Heat 2 inches of neutral oil to 340–350ºF (170–180ºC) over medium heat. Fry 2–3 croquettes at a time until golden brown, then drain on a wire rack.
Step 7: Serve. Drizzle tonkatsu sauce over the croquettes and enjoy!
Nami’s Recipe Tips
- Start the potatoes in cold water: This ensures even cooking, allowing the outer layer to soften without disintegrating.
- Avoid excess moisture: Sauté onions until golden, drain meat juices, and shake boiled potatoes in the pot over low heat to dry them out.
- Mash and season while hot: Hot potatoes absorb seasoning and flavors better.
- Don’t add air to the patties: Air pockets can cause the croquettes to explode during frying.
- Cool before breading: Chilling the patties prevents steam buildup and potential explosions during frying.
- Don’t overcrowd the pot: Fry 2–3 pieces at a time to maintain oil temperature.
- Maintain oil temperature: Use an instant-read thermometer for accuracy.
Variations and Customizations
- Add minced vegetables: Incorporate carrots and shiitake mushrooms into the potato and meat mixture.
- Add spices and flavorings: Consider adding a dash of curry powder or miso to enhance the flavor.
- Use kabocha or crab: Substitute potatoes and/or meat for Kabocha Croquettes or Creamy Crab Croquettes.
- Bake it: Check out my recipe for Baked Croquettes.
What to Serve with Japanese Croquettes
Storage and Reheating Tips
To store: Leftovers can be stored in an airtight container and frozen for up to a month.
To reheat: Place defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15–20 minutes if defrosted or 45 minutes if frozen. Ensure they are heated through before serving.
Frequently Asked Questions
Absolutely! Croquettes freeze well for up to a month and are easy to reheat.
Printable Recipe
Prep Time: 45 mins
Cook Time: 45 mins
Resting Time: 15 mins
Total Time: 1 hr 30 mins
Ingredients for the Potato and Meat Mixture
Japanese Ingredient Substitution: If you need substitutes for Japanese condiments and ingredients, click here.
Instructions
- Before You Start: Gather all ingredients and note that this recipe requires 15 minutes of resting time.
- Wash 2 lbs of russet potatoes under cold running water, peel, and cut into 4 equal pieces.
- Place potatoes in cold water in a large pot and bring to a boil. Reduce heat and simmer until tender.
- Drain the potatoes and return them to the pot over low heat to evaporate excess moisture.
- Mash the potatoes while hot, then stir in butter, salt, and pepper. Add the sautéed beef and onion mixture.
- Form the mixture into oval patties and chill in the refrigerator for 15–30 minutes.
- Bread the patties in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Deep-fry in hot oil until golden brown, then drain on a wire rack.
- Serve with tonkatsu sauce drizzled on top.
