Japanese Meat and Potato Korokke
Crispy, golden, and irresistibly savory, Japanese Meat and Potato Korokke is the ultimate comfort food! This classic Japanese croquette recipe combines pillowy mashed russet potatoes with flavorful ground meat, sautéed onions, and a hint of soy sauce, all encased in a crunchy panko breadcrumb crust. Skillfully fried to perfection, these oval-shaped patties are delightfully crisp on the outside and deliciously tender on the inside. Perfect for a snack, appetizer, or even a main dish, korokke is easy to make and can be served with tonkatsu sauce or ketchup and a side of shredded cabbage for a truly authentic dining experience. With step-by-step instructions and simple ingredients, this Japanese favorite is sure to become a family favorite. Keywords: Japanese korokke recipe, meat and potato croquettes, crispy Japanese croquettes, easy korokke recipe.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 250 grams Ground beef or pork
- 1 small Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Butter
- 100 grams All-purpose flour
- 2 large Eggs
- 150 grams Panko breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
Peel, dice, and boil the potatoes in a pot of salted water until soft, approximately 10-15 minutes. Drain and mash them in a large bowl.
Finely chop the onion. Heat the butter in a skillet over medium heat and sauté the onion until translucent, about 3-4 minutes.
Add the ground beef or pork to the skillet and cook until browned, breaking it into smaller pieces with a spatula. Stir in soy sauce, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
Combine the mashed potatoes and meat mixture in the large bowl. Mix well and then allow the mixture to cool slightly.
Shape the mixture into small, oval-shaped patties, about the size of your palm. Repeat until all the mixture is used up.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each patty first in the flour, then dip it into the egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a deep pan or pot to 175°C (350°F). Carefully lower the patties into the oil, frying 2-3 at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the fried korokke with a slotted spoon and drain them on a paper towel-lined plate. Repeat with remaining patties.
Serve hot with tonkatsu sauce or ketchup and a side of shredded cabbage if desired.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
