Crunchy on the outside, fluffy on the inside, Japanese korokke, or potato croquettes, are a beloved comfort food enjoyed by people of all ages throughout Japan. These golden patties are perfect as a snack, a side dish, or even a main course. Not only are korokke irresistibly delicious, but they’re also easy to make at home. With their crispy breadcrumb coating and creamy potato filling, they’re the ultimate crowd-pleaser.

Japanese Korokke (Potato Croquettes)


What Makes Korokke Special?

Korokke has an interesting origin—it’s inspired by the French croquette but has been adjusted over time to suit Japanese tastes. The dish became popular in Japan in the early 1900s and has since become a staple in bento boxes, casual dining spots, and family dinners. It’s a true testament to how Japan takes an international classic and makes it uniquely its own.

Korokke is loved not just for its flavor but also for its versatility. Each region in Japan has its own twist, and households often customize the recipe to include additional ingredients such as ground meat, seafood, or vegetables. Now, you can add your twist, too!

Ingredients for Japanese Korokke

Here’s what you’ll need to make about 10–12 croquettes:

For the potato filling:

  • 4 medium-sized potatoes (about 500g), peeled and chopped
  • 150g ground beef or pork (optional, for a meatier version)
  • 1 small onion, finely chopped
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • Salt and pepper to taste

For the coating:

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 ½ cups panko breadcrumbs (Japanese breadcrumbs)
  • Oil for frying (vegetable or canola oil works best)

Optional garnish:

  • Tonkatsu sauce or ketchup for dipping
  • Chopped parsley or shredded cabbage for serving

Step-by-Step Recipe

Step 1: Prepare the Potatoes

  1. Start by boiling or steaming the peeled and chopped potatoes until they’re fork-tender. This should take about 10–15 minutes.
  2. Once soft, drain the water and mash the potatoes in a large bowl. You’re aiming for a smooth but slightly chunky texture.

Step 2: Cook the Filling

  1. Heat a pan over medium heat and add 1 tablespoon of vegetable oil.
  2. Sauté the chopped onion until fragrant and translucent.
  3. Add the ground beef or pork (if using) and cook until it’s no longer pink. Sprinkle in some salt and pepper, and add soy sauce for a savory kick.
  4. Combine the beef and onion mixture into the mashed potatoes. Mix well and set aside to cool slightly.

Step 3: Shape the Croquettes

  1. Scoop a handful of the potato mixture (roughly the size of a ping pong ball) and shape it into a flat oval or round patty. Repeat until all the mixture is used.

Step 4: Coat the Croquettes

  1. Prepare three bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs.
  2. Dredge each patty in flour, dip it into the beaten eggs, and then coat it generously with panko breadcrumbs. Ensure each croquette is fully covered for that perfect crunch.

Step 5: Fry the Croquettes

  1. Heat oil in a deep pan or pot to around 170–180°C (340–360°F). You can test the oil by dropping in a breadcrumb—if it sizzles and floats to the top, the oil is ready.
  2. Fry the croquettes a few at a time, making sure not to overcrowd the pan. Cook for 2–3 minutes per side or until they’re golden brown and crispy.
  3. Remove the croquettes and drain on a wire rack or paper towels.

Tips for Perfect Korokke

  • Mash it right: Don’t over-mash the potatoes, as a bit of chunkiness adds to the texture.
  • Keep it cool: If the mixture feels too soft or sticky to shape, chill it in the refrigerator for 15–20 minutes before shaping.
  • Crispier coating: Try double-dipping in egg and panko for an extra crispy crust.
  • Saucy goodness: Tonkatsu sauce, a slightly sweet and tangy Japanese sauce, complements korokke beautifully. If you can’t find it, mix ketchup with a splash of Worcestershire sauce as an easy substitute.

Variations to Explore

  • Vegetarian korokke: Skip the meat and add cooked corn, green peas, or sautéed mushrooms for extra flavor.
  • Cream korokke: Use a mixture of mashed potatoes and a white, creamy béchamel sauce for a melt-in-your-mouth texture.
  • Curry korokke: Add a spoonful of Japanese curry roux (or curry powder) to the filling for a flavorful twist.

Serving Suggestions

Serve your korokke hot with shredded cabbage on the side for a traditional Japanese touch. A drizzle of tonkatsu sauce over the top adds a burst of flavor, while rice and miso soup can round out a hearty meal. If you’re hosting friends, serve them as bite-sized snacks with dipping sauces for a party hit.

Japanese korokke is simple to prepare, versatile, and packed with flavor. Whether you’re looking to recreate a piece of Japan at home or experiment with your culinary skills, these potato croquettes are an ideal way to bring smiles to your table. Try it out, and enjoy the comforting crunch!

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