21 have already made this dish!
The preparation:
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First, the potatoes need to be peeled and quartered.
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Now cover them with water in a pot and boil for about 15 minutes.
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Once they are soft and cooked, drain the water and mash them in the pot.
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Now it’s time to prepare the remaining ingredients. Cut the onions, carrots and possibly mushrooms (Shiitake) into small cubes.
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Heat oil in a pan, fry the onions in it and add the rest of the vegetables once the onions are translucent.
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Last comes the minced meat. Season everything with salt and pepper.
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Once the meat and vegetables are cooked through, they go into the pot with the potatoes.
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An egg also needs to go into the mixture so that the korokke can hold their shape later.
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Mix the mass.
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Now you can start forming meatballs with your hands.
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Now prepare three bowls: one with flour, one with egg and one with panko.
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Each individual meatball is rolled in flour, egg and panko in turn.
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Now it’s time to fry them in a pot or deep fryer, or in a pan.
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At a temperature of 175-180°C, the korokkes are fried for 10-15 minutes. As soon as they turn golden yellow, you can remove the korokkes and let the excess oil drip off on kitchen paper.
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Now you just need a dip of your choice (for example, tonkatsu sauce). Enjoy!
Table of contents:
Summary
Korokke, the Japanese version of potato croquettes, are deliciously crispy fried potato patties coated with Panko breadcrumbs and filled with a soft mixture of potatoes, carrots, onions, and ground meat. A popular street food in Japan, Korokke are not only a favorite among children but are often enjoyed for lunch or dinner. Typically served without sides, they are frequently accompanied by sauces like Tonkatsu sauce or ketchup, and variations can include spices such as curry or additional ingredients like shrimp, tuna, cheese, corn, and peas. For perfect Korokke, it's recommended to use starchy, waxy potatoes, cook them in a pan if a deep fryer is unavailable, and consider preparing extra to freeze for future enjoyment.Crispy, deep-fried potato patties with a crust of panko crumbs and a soft mix of potatoes, carrots, onions, and ground meat inside: These are korokke, the Japanese version of potato croquettes.
This delicious potato specialty is a very popular street food in Japan, but it can also be made at home. Korokke are an absolute favorite dish of Japanese children! They are very popular for lunch, but also enjoyed for dinner.
Korokke are very crispy on the outside, but inside they consist of soft mashed potatoes. They are usually served without a side dish, but often come with a delicious sauce - for example Tonkatsu sauce or ketchup. Depending on taste and preference, korokke are often refined with spices like curry or vegetables like kabocha or shiitake mushrooms.
Other ingredients that go well with korokke are
- Shrimps
- Tuna
- Cheese
- Corn
- Peas
Tips for perfect Korokke
The right potato variety
Korokke are best made with waxy potatoes. The less "moist" but starchy the potato is, the better the korokke will hold together.
Pan instead of fryer
If you don't have a fryer, you can also make korokke excellently in a pan. The ingredients inside are already cooked anyway - so the korokke don't need to be in the hot oil for too long.
Pre-cooking and freezing
Making korokke is not exactly easy. That's why it's recommended to simply freeze leftover korokke and then defrost them as desired.
Comments
Hallo Ryusei, hallo Matthias, I cooked the Korokke today and they tasted great. Unfortunately, I prepared too little sauce and had to use "sweet chili sauce" instead. But that didn't matter at all. Even with that, the Korokke tasted fantastic. I also cheated a little and just used more meat instead of carrots. Thank you very much for this delicious recipe. Maria
Hi Maria, that sounds great, yes perfect :) Very nice that you are experimenting with the ingredients, our recipes are meant more as a basic guide. If you personally prefer other ingredients, you can use those as well. And yes, meat is always tastier of course :D Thank you so much and best regards, Ryusei
Hat tasted wonderful! Thank you for the great recipe!!!
Hallo Nina, thank you very much for your comment, we are very happy about it! Best regards, Ryusei Hosono
Korokke have definitely become one of my favorite dishes! Crispy on the outside, buttery soft on the inside—just brilliant. Since I don't eat animal products, I simply made the recipe vegan. Instead of meat, I soaked shiitake mushrooms and sautéed them together with crumbled tofu and the vegetables. I poured in the shiitake water and seasoned with a bit of salt and pepper. Instead of eggs, I used a vegan egg substitute (available at Edeka and DM), but for breading you can also mix 1 tbsp water with 3 tbsp flour as an egg replacement. It's a bit sticky, but it works just as well. Maybe this will help someone here. Anyway, I absolutely love your blog and regularly veganize your recipes, whether it's Yakisoba, Hobak Jeon, Kurimu Shichu, Gyoza, Tonkatsu, etc. Keep up the great work! :)
Hi Jenny, thank you for your comment :) That sounds great, and I’m really happy that you’re adapting our recipes. I think that’s what recipes are for—to let everyone find their own taste and experiment in the kitchen :) Best regards, Matthias
Hello, Yesterday I made Japanese croquettes myself for the first time. Although I had eaten コロッケ before, I had never tried making them myself. I came across your recipe and it was really easier than I thought. Along with carrots and potatoes, I used shimeji mushrooms and ground beef. With it, I had the typical cabbage salad, tonkatsu sauce, and Japanese mayo. It was really very good!! Thank you very much for the recipe and I wish you a wonderful day! ありがとうございます❗ Have a great day. Rose.
Hallo Rose, thank you very much for your feedback! We’re happy that you enjoyed the recipe. Best regards, Ryusei
Hello Ryusei Hosono, I have a question about freezing. Do you freeze the finished fried korokke or just the mixture and fry them after thawing? And if you freeze them completely ready, how do you reheat them? In the oven or do you fry them again? Thank you very much for the recipe, the korokke are great. Best regards, Micha
Hello Micha! The easiest way is to freeze the finished fried Korokke. Then you can just heat them up in the microwave. If you want to fry them again, I recommend frying them a little less the first time so that they don’t burn the second time. Best regards, Ryusei