Japanese Potato Croquettes | Korokke
Pin RecipeCrunchy 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
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.
- I used a circular mold for these croquettes / korokke since I like to see them in equal sizes.
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.
- Pour about a ½ inch depth of oil into a large non-stick frying pan. Place the pan over medium-high heat.
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.
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.