Japanese Croquettes Recipe

Introduction

Japanese croquettes, or korokke, are crispy, golden patties filled with a savory mixture of mashed potatoes and ground beef. Perfect as a comforting snack or a delicious side dish, they pair wonderfully with tangy tonkatsu sauce and fresh shredded cabbage.

Ingredients

• 2 lb russet potatoes (about 4 potatoes)
• 1 onion (9.6 oz, 272 g)
• 1 Tbsp neutral oil
• 1 lb ground beef (85% lean)
• ½ tsp Diamond Crystal kosher salt (for the meat)
• ¼ tsp freshly ground black pepper (for the meat)
• 1 Tbsp unsalted butter (for the potatoes)
• ½ tsp Diamond Crystal kosher salt (for the potatoes)
• ¼ tsp freshly ground black pepper (for the potatoes)
• ½ cup all-purpose flour (plain flour)
• 2 cups panko (Japanese breadcrumbs)
• 3 large eggs (50 g each, without shell)
• 4 cups neutral oil (or enough for 2 inches / 5 cm deep heat)
• Tonkatsu sauce (store bought or homemade)

Instructions

1. Step 1: Wash, peel, and cut the potatoes into 4 equal pieces each for even cooking. Place them in a pot with cold running water, cover with a lid slightly ajar, and bring to a boil over medium heat. Once boiling, reduce to a gentle boil and cook until tender, about 15–20 minutes.
2. Step 2: While potatoes cook, mince the onion finely. Heat 1 Tbsp neutral oil in a skillet over medium heat. Add the minced onions and cook, undisturbed, to develop a slight char until translucent, about 12–15 minutes.
3. Step 3: Add the ground beef to the onions, breaking it apart with a spoon. Season with ½ tsp kosher salt and ¼ tsp pepper. Cook until meat is no longer pink, then set aside.
4. Step 4: Check potatoes for doneness by piercing with a skewer. Drain all water, then return pot to low heat and shake gently for 1–2 minutes to evaporate moisture. Transfer potatoes to a bowl and mash, leaving some chunks for texture. Add butter, ½ tsp kosher salt, and ¼ tsp pepper; mix gently.
5. Step 5: Drain excess liquid from meat mixture and combine it with the mashed potatoes. Mix gently but thoroughly.
6. Step 6: Form the mixture into oval-shaped patties about 3 inches (7.5 cm) long. Place on a tray and chill in the refrigerator for 15–30 minutes to firm up and prevent bursting during frying.
7. Step 7: Prepare three separate trays: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each patty in flour, shake off excess, dip in egg, then coat evenly with panko. Press gently to adhere breadcrumbs.
8. Step 8: Heat neutral oil in a medium pot to 340–350ºF (170–180ºC), ensuring at least 2 inches (5 cm) deep for proper frying. Fry 2–3 croquettes at a time until golden brown, about 2–3 minutes. Avoid crowding the pot.
9. Step 9: Drain fried croquettes on a wire rack or paper towel-lined plate. Repeat with remaining patties.
10. Step 10: Serve hot with tonkatsu sauce and shredded cabbage. Optionally, add tomato wedges for color and freshness.

Tips & Variations

• Use russet potatoes for their starchy, fluffy texture that absorbs flavors well.
• Chilling the patties before frying helps prevent them from bursting and keeps the coating intact.
• If you prefer, substitute ground beef with ground chicken or pork for a different flavor.
• Try adding finely chopped herbs like parsley or shiso leaves to the potato mixture for freshness.
• Use a cooking thermometer to maintain oil temperature for perfect, crispy croquettes.

Storage

Store leftover croquettes in an airtight container and freeze for up to one month. To reheat, place defrosted or frozen croquettes on a baking sheet lined with foil or parchment paper. Bake at 350ºF (180ºC) for 15–20 minutes if defrosted, or 45 minutes if frozen, until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the croquettes ahead of time?

Yes, you can prepare and shape the patties in advance and keep them chilled in the refrigerator for up to 24 hours before frying, or freeze them uncooked for longer storage.

What can I use if I don’t have panko breadcrumbs?

If panko is unavailable, use regular breadcrumbs, but the croquettes may be slightly less crispy. Toasting regular breadcrumbs lightly before use can help improve texture.

Japanese Croquettes Recipe

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★★★★★

4.4 from 126 reviews

• Author: Aiden
• Total Time: 1 hour 5 minutes
• Yield: 8 croquettes 1x

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Description

Japanese Croquettes, or Korokke, are crispy, golden patties made from fluffy mashed potatoes combined with savory ground beef and caramelized onions. These deep-fried delights are coated with panko breadcrumbs for an irresistible crunch, typically served with tangy tonkatsu sauce and shredded cabbage. This classic Japanese comfort food offers a perfect blend of textures and flavors, ideal as a snack, appetizer, or main dish.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 lb russet potatoes (about 4 potatoes)

Meat & Vegetables

• 1 onion (9.6 oz, 272 g)
• 1 lb ground beef (85% lean)

Seasonings & Fats

• 1 Tbsp neutral oil (for cooking onion and meat)
• 1 Tbsp unsalted butter (for the potatoes)
• ½ tsp Diamond Crystal kosher salt (for meat)
• ¼ tsp freshly ground black pepper (for meat)
• ½ tsp Diamond Crystal kosher salt (for potatoes)
• ¼ tsp freshly ground black pepper (for potatoes)

Breading & Frying

• ½ cup all-purpose flour (plain flour)
• 2 cups panko (Japanese breadcrumbs)
• 3 large eggs (50 g each without shell)
• 4 cups neutral oil (or enough for 2 inches / 5 cm deep frying)

To Serve

• Tonkatsu sauce (store bought or homemade)

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Instructions

1. Before You Start: Prepare all ingredients and note that patties require 15 minutes resting time in the refrigerator.
2. Boil the Potatoes: Wash, peel, and quarter the russet potatoes. Place them in a large pot with cold water, cover with lid slightly ajar, bring to medium boil, then simmer gently until tender, about 30–35 minutes total.
3. Prepare Onion and Meat: Finely mince the onion by making precise cuts. Heat 1 Tbsp neutral oil in a skillet over medium heat and add the minced onions. Cook undisturbed to develop a light char for 12–15 minutes until translucent and tender.
4. Cook Ground Beef: Add ground beef to the skillet with onions, season with ½ tsp salt and ¼ tsp pepper. Break meat apart and cook until no longer pink. Remove from heat and set aside.
5. Drain and Dry Potatoes: Check potato doneness by skewer. Drain water carefully, then return pot to low heat and shake to evaporate excess moisture for 1–2 minutes until potatoes look powdery and dry.
6. Mash Potatoes: Transfer potatoes to a bowl while hot, mash leaving some chunks for texture. Add 1 Tbsp unsalted butter, ½ tsp salt, and ¼ tsp pepper; mix gently.
7. Combine Meat and Potatoes: If meat releases liquid, tilt pan to separate it. Add meat mixture to mashed potatoes and mix gently to combine.
8. Form Patties: Shape the mixture into oval patties about 3 inches (7.5 cm) long. Avoid air pockets to prevent breakage during frying.
9. Chill Patties: Place patties on a tray and refrigerate uncovered for 15–30 minutes to firm up and prevent bursting when fried.
10. Prepare Breading Stations: Set up bowls with flour, beaten eggs, and panko breadcrumbs separately.
11. Bread the Patties: Dredge each patty in flour, shake off excess, dip in beaten eggs, then coat evenly with panko. Press gently to help crumbs adhere.
12. Heat Oil for Frying: Heat 4 cups neutral oil in a medium pot to 340–350ºF (170–180ºC), ensuring at least 2 inches (5 cm) depth for full submersion. Use a thermometer to monitor temperature.
13. Deep-Fry Croquettes: Fry 2–3 croquettes at a time for 2–3 minutes until golden brown. Do not move until the first side is crisp to avoid breaking coating. Avoid overcrowding to maintain oil temperature.
14. Drain and Cool: Transfer fried croquettes onto a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining croquettes.
15. Serve: Serve warm with tonkatsu sauce and optionally shredded green cabbage and tomato wedges for garnish.
16. Storage and Reheating: Store leftovers airtight in freezer for up to one month. To reheat, bake defrosted croquettes at 350ºF (180ºC) for 15–20 minutes or frozen for 45 minutes until heated through.

Notes

• Using russet potatoes gives the best fluffy texture for absorbing flavors.
• Chilling patties before frying prevents them from bursting due to steam.
• Ensure onions are cooked dry and caramelized to avoid soggy croquettes.
• Deep-frying at the correct oil temperature results in a crispy coating without excess oil absorption.
• Resting patties in the fridge is crucial for texture and structural integrity during frying.
• You can substitute tonkatsu sauce with Worcestershire sauce mixed with ketchup and soy sauce if unavailable.
• Leftover croquettes freeze well and can be reheated in the oven for best texture retention.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Keywords: Japanese croquettes, Korokke, deep-fried potato patties, panko croquettes, tonkatsu sauce, Japanese comfort food