Korokke
Crispy, golden, and oh-so-comforting, Korokke is Japan’s irresistible take on a potato croquette. Made with fluffy mashed russet potatoes blended with savory ground beef and sautéed onions, these patties are seasoned to perfection before being coated in a crunchy layer of panko breadcrumbs. Each bite delivers a delightful contrast between the crispy exterior and the creamy, flavorful interior. Shaped into oval patties, then fried until perfectly golden, Korokke is a versatile dish that can be served as a snack, appetizer, or even a light meal. Pair it with shredded cabbage and a drizzle of tangy Tonkatsu or Worcestershire sauce for the ultimate Japanese comfort food experience. Ready in just under an hour, this crowd-pleaser is the perfect balance of simplicity and indulgence.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 200 grams Ground beef
- 1 small Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
Instructions
Peel the potatoes, cut them into quarters, and place them in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash the potatoes in a large mixing bowl until smooth.
While the potatoes are boiling, finely dice the onion. Heat the unsalted butter in a skillet over medium heat and sauté the onion until translucent, about 3-4 minutes.
Add the ground beef to the skillet with the onions and cook until browned. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and let cool slightly.
Combine the cooked ground beef and onions with the mashed potatoes in the mixing bowl. Stir well to combine, and season with the remaining salt and black pepper. Let the mixture cool to room temperature.
Divide the potato mixture into 8 equal portions and shape each portion into an oval or round patty about 1 inch thick.
Prepare the breading station by placing the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
Dredge each patty in the flour, dip it into the beaten eggs, and then coat it generously with panko breadcrumbs.
Heat the vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry the korokke in batches for about 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
Remove the fried korokke from the oil and drain on a plate lined with paper towels.
Serve the korokke warm with a side of shredded cabbage and Tonkatsu sauce or Worcestershire sauce for dipping.
Nutrition Facts
Calories |
5509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.5 g | 613% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.1 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 245 mg | 19% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4756 mg | 101% | |
*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.
