Japanese Korokke Recipe
Korokke are Japan's beloved potato croquettes: crisp, golden panko shells giving way to creamy, seasoned potato and onion. Served hot with tonkatsu sauce and a pile of shredded cabbage, they are pure comfort food. Once you master the basic version, you can fill them with beef, crab, or curry-spiced potato.
- Prep time
- 40 mins
- Cook time
- 20 mins
- Total time
- 60 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 800 g floury potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 tablespoon vegetable oil, plus extra for frying
- 150 g minced beef (optional)
- 1 teaspoon soy sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 50 g plain flour
- 2 eggs, beaten
- 120 g panko breadcrumbs
- 200 g shredded cabbage, to serve
- 80 ml tonkatsu sauce, to serve
- 1 handful fresh parsley, chopped
Instructions
- Boil the potatoes in salted water for 15 minutes until very tender, then drain and mash until smooth.
- Cook the onion in the tablespoon of oil over medium heat for 5 minutes until soft, adding the minced beef if using and cooking until browned.
- Stir the onion mixture into the mash with the soy sauce, salt, and pepper, then leave to cool completely.
- Shape the mixture into 8 oval patties about 2 cm thick, handling them gently.
- Dredge each patty in flour, dip in beaten egg, and coat generously with panko, pressing lightly so the crumbs stick.
- Chill the coated croquettes for 15 minutes so the crust firms up.
- Heat about 5 cm of oil in a deep pan to 175°C and fry the korokke in batches for 3 to 4 minutes until deep golden.
- Drain on a wire rack, then serve hot with shredded cabbage, tonkatsu sauce, and parsley.
Pro tips
- Floury potatoes such as Russet or Maris Piper give the creamiest filling.
- Always let the mash cool before shaping, or the patties will be too soft to coat.
- Chilling the coated croquettes prevents the crust from sliding off in the oil.
- Keep the oil at 175°C: too cool and they soak up oil, too hot and the crumbs burn.
Frequently asked questions
How are korokke different from European croquettes?
Korokke use a thick, smooth panko coat and a soft potato filling, while European croquettes are usually slimmer and often filled with béchamel.
Can I make korokke ahead of time?
Yes, shape them and refrigerate for up to a day, or freeze uncooked for a month and fry straight from frozen, adding a few minutes.
What sauce goes with korokke?
Tonkatsu sauce is the classic partner, but Worcestershire-style sauce or a squeeze of lemon with mayonnaise also work well.
Why did my korokke fall apart?
The potato was too wet. Use floury potatoes, drain them well, and let the mash cool before shaping.
