Korokke (コロッケ)
User Reviews
5.0
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4 servings
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Calories
245 kcal
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Course
Main Course
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Cuisine
Japanese-Western Fusion
Korokke (コロッケ)
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Japanese potato croquette (コロッケ - Korokke) is a meat and potatoes Japanese comfort food that I've leveled up using a few kitchen techniques. With a crispy panko shell holding together a creamy mashed potato filling with sweet caramelized onions and bits of savory hand-minced pork, this Korokke recipe does take a bit of work, but I promise you the results are worth the effort.
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Ingredients
for Korokke filling
- 320 grams pork shoulder
- 500 grams potatoes
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 120 grams onion (1 small onion, minced)
- 1 tablespoon Potato Starch (about 11 grams)
- 60 ml low sodium chicken stock
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- ⅛ teaspoon nutmeg
for breading Korokke
- ¼ cup all-purpose flour
- 1 large egg
- 100 grams fresh Panko
- vegetable oil (for frying)
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Instructions
- Thoroughly wash and scrub the potatoes to remove any dirt or debris. Add the potatoes to a pot and cover with 2-3 inches of water. Cover and bring the water to a boil. Once the water comes to a full boil, remove the lid and lower the heat to maintain a simmer. Cook the potatoes until a skewer can easily be passed through them (about 30-40 minutes).
- Slice the pork into thin slices with a knife and then cut the slices into strips.
- Turn the strips 90 degrees and mince the pork into pieces that are about ⅛-inch in size. Mix the pork with the oyster sauce to marinate.
- Add the potato starch, chicken stock, salt, and white pepper into a bowl, and then grate in some nutmeg with a Microplane (you're aiming for 1/16-⅛ teaspoon). Stir until the starch is evenly dispersed.
- Once the potatoes are cooked, remove them from the water and let them cool enough to handle. You can peel them and mash them using a potato masher or fork, but I prefer a potato ricer, which eliminates the need to peel them.
- Add the oil and onions to a frying pan over medium heat and saute until the onions start to brown (~4-5 minutes).
- Add the minced pork and then stir-fry until the pork begins to brown and a good amount of fat has rendered out (~4-5 minutes).
- Give the stock and starch mixture a stir to redistribute and pour it into the pork and onions. Stir aggressively until it forms a paste.
- Add the mashed potatoes and fold the mixture together until uniform in color and texture.
- Dump the potato mixture into a tray and flatten it out. Cover the mixture directly with parchment paper to keep it from drying out, and let it cool to room temperature. Cover the tray with a lid or plastic wrap and refrigerate the mixture for at least 2 hours, preferably overnight.
- When you're ready to fry the Korokke, heat 2-inches of oil in a pot with high sides to 320°F (160°C). Prepare a cooling rack lined with 3-4 sheets of paper towels.
- Use a pastry knife to divide the potato filling into 8-12 blocks.
- Scoop each block out and use your hands to shape them into patties that are no thicker than an inch. Be sure to get rid of any air pockets or cracks; otherwise, the Korokke will explode when you fry them.
- Roll the potato patties in the flour to create a thin, even coating, and then pat them between your hands to remove any excess flour.
- Add the panko into a tray or bowl, and then beat the egg in a bowl until it is uniform in color.
- Use one hand to dip and roll each potato patty in the egg to give it a uniform coating and then transfer it to the panko.
- Use your other hand to scoop the panko on top of the potato croquette and gently pat and squeeze the panko into the patty to get it to adhere. Repeat with the rest of the patties.
- To fry the Korokke, gently lower them into the preheated oil and fry them, flipping them over every 2 minutes until they are golden brown and crisp (this should take about 6 minutes).
- Drain the Korokke on the paper towel lined rack and serve while hot with a bed of shredded cabbage and sauce (tonkatsu, okonomiyaki, chunou, or Worcestershire sauce all work).
Notes
- I have instruction for making the shredded cabbage I serve this with here.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
30g
(10%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
80mg
(27%)
Sodium
530mg
(22%)
Potassium
324mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
72IU
(1%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 530mg | 22% |
| Potassium | 324mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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