• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Fork Bite

  • Recipes
  • Contact
  • Privacy & Disclosure
menu icon
go to homepage
  • Recipes
  • Contact
  • Privacy & Disclosure
search icon
Homepage link
  • Recipes
  • Contact
  • Privacy & Disclosure
×
Home » Recipe » Japanese Potato Croquettes | Korokke

Oct 28, 2019 · Last Updated: Apr 14, 2021 by Calleigh ~

Japanese Potato Croquettes | Korokke

Jump to Recipe Jump to Video

Japanese Potato Croquettes crunchy patties of mashed potatoes and ground beef coated in panko are one of the favorite Japanese street foods.

Every homemaker hates wasting food and tries to recycle their leftover food. This often leads to trying out intriguing recipes, including mine.

This is why I thought of sharing this recipe for Japanese croquettes that can be made using any leftover mashed potatoes.


Japanese Croquette recipe

Jump to:
  • Watch the video
  • What is korokke?
  • How croquette became korokke?
  • French croquette vs traditional korroke
  • Tip to make it crunchy
  • Korokke variations
  • Ingredients
  • Steps by step instructions
  • Notes
  • Other Asian Recipes:
  • Full Recipe

Watch the video


Of course, you can always make it with fresh potatoes, but I’m just suggesting a way to use leftover mashed potatoes.

Even potato lovers tend to detest eating mashed potatoes the next day.

However, this wonderful Japanese dish, the korokke or Karokke, gives you a solution.

To make things better, the recipe is very basic and easy to make. It’s also very tasty, and pretty versatile.

This is because while the basic recipe uses ground meat, you can add other ingredients like shredded carrots, hard-boiled eggs, or anything else that you like.


What is korokke?

In basic language, a korokke or karokke (コロッケ, potato, and ground meat croquette) is a Japanese version of the famous French croquette.

It’s a potato and ground meat dish fried to a perfect golden brown.

It has a crunchy outer layer with a slightly sweet inner filling. It’s a very popular home-cooked Japanese dish which tastes delicious on its own.

However, it also goes well with Tonkatsu or Katsu sauce, a slightly sweet Japanese sauce, or sweet Worcestershire sauce.

It is a prime example of Yoshoku cuisine comprising of dishes adopted from other countries.

It was started after the Meiji Restoration, and all of these dishes have a unique Japanese twist.

Croquette Recipe Japanese


How croquette became korokke?

The word croquette means ‘to crunch’ which aptly describes this dish, which is crunchy enough.

The question is how this delicious creamy deep-fried French dish ended up as popular Japanese street food!

The name stems from the French dish croquette. The word croquette is converted to something similar to, and easier for the Japanese to pronounce.

The word is even written in katakana instead of the usual Japanese kanji characters.

Katakana is a set of phonetic characters used by the Japanese for expressing sounds and foreign words.

This is why you find the two words ‘croquette’ and ‘korokke’ sounding so similar.


French croquette vs traditional korroke

Japanese Potato Croquettes

French croquettes are made using a béchamel sauce while the traditional versions are made of potato and some ground meat and onions.

The blend is then flavored by adding some typical Japanese seasonings like Mirin, soy sauce, and sake.

Korokkes also have a coating of panko breadcrumbs. Panko is a light and flaky form of Japanese breadcrumbs is used because they are much coarser than the usual breadcrumbs.

Besides, they do not soak up oil while frying, so you get light, crunchy, and crispy croquettes when it’s deep-fried.


Tip to make it crunchy

I have a useful secret to share with you, for keeping these croquettes crispy and crunchy for a longer time.

  • All you have to do is to leave the fried mini croquettes on a wire rack. This lets air circulate into them which helps to cool down but also prevents hot steam from moistening their crispy crust.

Korokke variations

As mentioned earlier, korokke was traditionally made by blending mashed potatoes with ground meat or a hamburger, and fried onions.

However, nowadays there are quite a few variations possible where you can use vegetables and seafood like crab instead of meat, and béchamel sauce or pumpkin instead of potato.

there are quite a few variations possible where you can use vegetables and seafood like crab instead of meat, and béchamel sauce or pumpkin instead of potato.

It’s not only the ingredients that vary. There are even variations in its shape.

Instead of making this recipe in the traditional flat, oval shape; you can also try making a log, ball, or flat and round shaped versions.

You can probably find some great pre-packaged korokke from the shelves of your local Asian supermarket or large grocery stores.

But it can never beat the taste of piping hot korokke taken straight out of the fryer, and eaten with some Tonkatsu sauce!

Then again, you can always make your own, and make use of any leftover mashed potatoes you have.

Korokke recipe

People living in Japan don’t even have to go through the hassle of making korokkes. There are so many shops selling these snacks at affordable prices. It was the butchers who originally sold korokke.

They made it from scratch, with some secret seasoning. They then deep fry it with a coating of panko breadcrumbs in front of you to give you sizzling hot, delicious korokke.

If you ask me, they taste best eaten straight from the frying pot, while taking a walk. I’d say that it tastes just like McDonald’s hash brown.

You don’t even need any messy sauce while eating it like this because the patties are simply out-of-this-world!

It’s slightly sweet inside that made me try so many recipes to finally come up with korokke tasting just like the ones you get from Japanese butchers.

This final recipe I’ve come up with comes pretty close to it!


Ingredients

The Fillings:

    • 1 lb ground beef
    • 1 fresh Red Thai chili sliced
    • 5 cloves garlic minced

Beef Seasoning Sauce:

    • 2 tablespoon Hoisin Sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon light soy sauce
    • 1 teaspoon Gochujang or Sambal (Korean hot pepper paste fermented) or Sambal - this is *optional but taste better
    • 5 tablespoon chicken stock
    • 1 tablespoon brown sugar
    • a handful of basil leaves (**Optional but makes a difference)

For Potatoes:

    • 5 large potatoes peeled and cut into chunks
    • 2 tablespoon Mayonnaise

For Coating:

  • 2 eggs lightly whisked
  • 3 cups Japanese Panko crumbs
  • 1 cup all-purpose flour

Steps by step instructions

Step 1

Cook the potatoes in (salted) boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot. Put the pot with potatoes back over the heat.


Step 2

Shake it continuously for about a minute – This allows the potatoes to dry out a little. Remove from heat and mash with a potato masher or fork. Set aside.


Shake it continuously for about a minute – This allows the potatoes to dry out a little. Remove from heat and mash with a potato masher or fork. Set aside.


Step 2

Heat the vegetable oil in a pan over high heat. Add 2 tablespoon of oil to the pan and then add the minced garlic and the chili. Quick fry for 30 seconds.


Step 3

Add the beef and cook, breaking the beef up for 2-3 minutes or until the beef is almost cooked. Stir through the beef seasoning sauce.


Step 4

Keep stirring and allow the beef to simmer for another 1 minute or until the sauce has mostly evaporated.


Step 5

This is optional – but really makes the beef smell and tastes so good. You can add a handful of basil leaves.

Stir to mix them in and turn the heat off. Let it cool a bit and take off the basil leaves and Thai chilies or garlic.


Step 6

Transfer the beef to the mashed potato. Add 2 tablespoon mayonnaise and mix well.

Now, you can place the mixture on a large tray and spread it out into a rough rectangle about 1.5 inches thick.

Use a spatula to divide the rectangle into equal portions and allow it to cool completely.

Transfer the beef to the mashed potato. Add 2 tablespoon mayonnaise and mix well. Now, you can place the mixture on a large tray and spread it out into a rough rectangle about 1.5 inches thick.


Step 7

Place the flour, panko crumbs, and eggs in separate large bowls or trays. Shape the potato portions into ovals or you can use a mold for equal shapes and dip each piece into the flour, then egg, and then the Panko crumbs.


Step 8

Pour about a ½ inch depth of oil into a large non-stick frying pan. Place the pan over medium-high heat.

Cook the crumbed croquettes for 4 minutes on each side or until golden.

Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato, or a salad.

Cook the crumbed croquettes for 4 minutes on each side or until golden.  Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato, or a salad.


Step 9

Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato, or a salad.


Notes

  1. Panko crumbs are a type of large, flaky breadcrumb that becomes super crispy when fried and is available at most major supermarkets or any Asian markets.
  2. Tonkatsu sauce is a Japanese-style barbecue sauce and is available in some major supermarkets or any Asian grocer. Alternatively, substitute with your favorite barbecue sauce.

Other Asian Recipes:

  • Taiwanese Popcorn Chicken
  • Shrimp Toast

Full Recipe

Crunchy in the outside, fluffy and a little bit sweet inside. Korokke (コロッケ, potato and ground meat croquette) is one of the very popular Japanese street food, you can pair it with tonkatsu sauce.

Japanese Potato Croquettes | Korokke

5 from 3 votes
Pin Recipe
Crunchy on the outside, fluffy, and a little bit sweet inside. Korokke (potato and ground meat croquette) is one of the very popular Japanese street food, you can pair it with tonkatsu sauce.
Servings: 20
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes

Ingredients:

For Fillings:

  • 1 lb ground beef
  • 1 fresh Red Thai chili (sliced)
  • 5 cloves garlic (minced)

Beef Seasoning Sauce:

  • 2 tablespoon Hoisin Sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon Gochujang or Sambal [(Korean hot pepper paste fermented) or Sambal - this is *optional but taste better]
  • 5 tablespoon chicken stock
  • 1 tablespoon brown sugar
  • handful of basil leaves (**Optional but makes a difference)

For Potatoes:

  • 5 large potatoes (peeled and cut in chunks)
  • 2 tablespoon Mayonnaise

For Coating:

  • 2 eggs (lightly whisked)
  • 3 cups Japanese Panko crumbs
  • 1 cup all purpose flour

Watch the Video:

Instructions:

Cook the Potatoes:

  • Cook the potatoes in (salted) boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot.
  • Put the pot with potatoes back over the heat. Shake it continuously for about a minute - This allows the potatoes to dry out a little. Remove from heat and mash with a potato masher or fork. Set aside.

Cook the Beef Fillings:

  • Heat the vegetable oil in a pan over high heat. Add 2 tablespoon of oil to the pan, and then add the minced garlic and the chili. Quick fry for 30 seconds.
  • Add the beef and cook, breaking the beef up for 2-3 minutes or until the beef is almost cooked. Stir through the beef seasoning sauce.
    Keep stirring and allow the beef to simmer for another 1 minute or until the sauce has mostly evaporated.
  • **This is optional - but really makes the beef smell and tastes so good. You can add a handful of basil leaves. Stir to mix them in and turn the heat off.
  • Let it cool a bit and take off the basil leaves and Thai chilies or garlic.

Prepare the Croquettes:

  • Transfer the beef to the mashed potato. Add 2 tablespoon mayonnaise and mix well. Now, you can place the mixture on a large tray and spread it out into a rough rectangle about 1.5 inches thick. Use a spatula to divide the rectangle into equal portions and allow it to cool completely.
    Japanese Potato Croquettes - these crunchy korokke of mashed potatoes and ground beef coated in panko are one of the favorite Japanese street foods.
  • I used a circular mold for these croquettes / korokke since I like to see them in equal sizes.
    Japanese Potato Croquette

Prepare the Coating:

  • Place the flour, panko crumbs, and eggs in separate large bowls or trays. Shape the potato portions into ovals or you can use a mold for equal shapes and dip each piece into the flour, then egg, and then the Panko crumbs.
    Korokke recipe
  • Pour about a ½ inch depth of oil into a large non-stick frying pan. Place the pan over medium-high heat.
    Japanese Croquette recipe

Fry the Croquette Discs

  • Cook the crumbed croquettes for 4 minutes on each side or until golden.
  • Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato, or a salad.

Notes:

1.) Panko crumbs are a type of large, flaky breadcrumb that becomes super crispy when fried and is available at most major supermarkets or any Asian markets.
2.) Tonkatsu sauce is a Japanese-style barbecue sauce and is available in some major supermarkets or any Asian grocer. Alternatively, substitute with your favorite barbecue sauce.

Nutrition Information:

Calories: 158kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 121mg | Potassium: 466mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 4mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Appetizer
Cuisine: Japanese
Keywords: Croquettes Korroke recipe, Japanese Potato Croquettes, Korokke, Korroke recipe

More Easy Recipes

  • Baked salmon fillets drizzled with butter lemon sauce, garnished with parsley and served with asparagus.
    Baked Salmon with Butter Lemon Sauce
  • Crispy air-fried salmon bites drizzled with creamy Bang Bang sauce, garnished with sesame seeds, green onions, and chili flakes.
    Bang Bang Salmon Recipe
  • A close-up of Shrimp Étouffée in a plate, with juicy shrimp, a creamy roux, and green onions.
    Shrimp Etouffee Recipe
  • Close-up of Jambalaya in a cast-iron skillet, showing shrimp, sausage, peppers, celery, and rice in a rich, tomato-based sauce.
    Jambalaya Recipe

Reader Interactions

Comments

  1. Dannii says

    November 03, 2019 at 2:17 am

    We love potato croquettes and I will have to try this Japanese twist.

  2. Jacqueline Debono says

    November 03, 2019 at 1:16 am

    What a fabulous way to use up leftover mashed potato! I'm also a great fan of crispy crunchy fried street food/snacks!

  3. Elizabeth says

    November 03, 2019 at 1:07 am

    Mmm this sounds lovely! I love the addition of the Asian flavours to a typically French recipe. I'll be trying this soon!

  4. Natalie says

    November 02, 2019 at 10:23 pm

    These croquettes look so crispy and delicious! Perfect appetizer ♥

  5. Tracy says

    November 02, 2019 at 8:47 pm

    These look sooo good. I love croquettes, but really anything with a crispy crunchy coating!

  6. Elaine says

    October 28, 2019 at 12:06 pm

    I am just like you - love experimenting with leftovers and many recipes made with leftovers. These croquettes look amazing and are an absolutely fantastic way to use up all the mash that WILL be left this holiday season!

  7. Cookilicious says

    October 28, 2019 at 11:36 am

    Your pictures are simply gorgeous. I am tempted to try a vegetarian version of this recipe

  8. Michelle says

    October 28, 2019 at 11:28 am

    So delicious! Love eating these, but they'd make a fun appetizer too!

  9. Adriana says

    October 28, 2019 at 11:26 am

    I absolutely love croquetas any style and more when using potato so yummy thanks for the inspiration

  10. Beth says

    October 28, 2019 at 11:18 am

    We hate food waste too! This is the perfect way to use up those leftovers! Trying this asap!

  11. Beth says

    October 28, 2019 at 10:45 am

    I'm with you and enjoying finding new ways to use leftovers! Next time I have leftover mashed potatoes or just want to make this tasty dish - I am making this!!

5 from 3 votes (3 ratings without comment)

Primary Sidebar

abt me 150x150 Hi there, my name is Calleigh. Glad you're here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

Copyright © 2025 · The Fork Bite

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.