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Korokke (Japanese Meat and Potato Croquette)
5 from 4 votes

Korokke (Japanese Meat and Potato Croquette)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
40 mins
Total Time
1 hr 20 mins
Servings: 4 portions
Course: Main Course, Lunch
Cuisine: Japanese

Ingredients

  • 300 g potato washed and peeled
  • ½ tbsp salt
  • 15 g butter unsalted
  • 100 g yellow onion finely diced
  • 100 g ground beef
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch nutmeg powder
  • 1 ½ tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp mirin
  • 1 tbsp milk at room temperature, whole
  • 1 tsp Worcestershire sauce for serving
Batter
  • 50 ml water cold
  • 1 egg
  • 5 tbsp all-purpose flour +extra for dusting
  • 75 g panko breadcrumbs
  • neutral cooking oil for deep frying, generic cooking oil

Instructions

    Cup of Yum
  1. Cut 300 g potato roughly into chunks (make sure they're about the same size) and add them to a pot of cold water. Add ½ tbsp salt and bring the water up to the boil, lower the heat to medium and cook until soft. (Pierce with a fork to test the doneness)
  2. While the potatoes are boiling, take a frying pan and heat it on medium. Add 15 g unsalted butter. Once melted, add 100 g yellow onion and cook until softened and slightly translucent. (Don't let them brown.)
  3. Add 100 g ground beef and fry until it's cooked through.
  4. Next, add 1 pinch salt and pepper and 1 pinch nutmeg powder.
  5. Mix well and then add 1 ½ tbsp soy sauce, 1 tsp sugar and 2 tsp mirin.
  6. Fry until the liquid is absorbed, then turn off the heat and set aside to cool slightly.
  7. Transfer your cooked potatoes to a large heatproof bowl and mash them with 1 tbsp whole milk .
  8. Once the potato is smooth, add the mince and mix until the ingredients are evenly distributed.
  9. Transfer the mixture to a wide, heatproof container and leave to cool. Once cool to the touch, place a lid or plastic wrap over the top and chill in the refrigerator for 30 minutes.
Coating and frying
  1. Preheat your oil to 180 °C (356 °F). While waiting for it to heat up, make a batter by mixing 50 ml cold water, 1 egg and 5 tbsp all-purpose flour together in a bowl.
  2. Prepare two plates, one with flour and one with 75 g panko breadcrumbs.
  3. Remove the filling from the fridge and divide into 4-6 pieces.
  4. Roll each piece into a flat oval shape.
  5. Coat the shaped korokke in plain flour, then the egg batter, then a generous coating of panko breadcrumbs.
  6. Place the korokke straight into the heated oil. I recommend cooking them in batches to avoid overcrowding the pan. (You can keep the other shaped korokke in the fridge/freezer while you wait for them to cook.)
  7. Once crispy and golden, transfer to a wire rack and rest for a few minutes to drain any excess oil.
  8. Serve with a drizzle of Worcestershire sauce and enjoy!