Korroke with Tonkatsu Sauce Japanese Potato Croquettes with Eas
Discover the irresistible charm of Korokke with Tonkatsu Sauce, a beloved Japanese comfort food that combines creamy mashed potatoes, savory ground meat, and fragrant onions, all encased in a crispy golden panko crust. These potato croquettes are bursting with flavor, with each bite offering a delightful contrast between the crunchy exterior and the pillowy, umami-packed filling. Perfectly paired with a rich, tangy tonkatsu sauce, this dish is both satisfying and easy to make, requiring just 50 minutes from start to finish. Whether served as an appetizer, snack, or main course, Korokke is a crowd-pleaser that's sure to impress! Garnish with fresh green onions for an extra pop of color and flavor to elevate this already mouthwatering dish.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 200 grams Ground beef or pork
- 1 small Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
- 0.5 cup Tonkatsu sauce
- 2 Green onions (optional, for garnish)
Instructions
Peel the potatoes and cut them into even chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15–20 minutes.
While the potatoes cook, finely dice the onion. In a skillet over medium heat, cook the ground beef or pork until browned, breaking it apart as it cooks. Add the diced onion and cook until softened. Season with salt and black pepper, then turn off the heat.
Drain the cooked potatoes and mash them in a large mixing bowl until smooth. Add the beef and onion mixture to the mashed potatoes and mix until fully combined. Let the mixture cool slightly.
Divide the potato mixture into 8 equal portions. Shape each portion into a flat oval or round patty.
Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each potato patty first in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Ensure each patty is fully covered in breadcrumbs.
In a deep skillet or pot, heat vegetable oil over medium heat to 180°C (350°F). Carefully lower the breaded patties into the hot oil, frying in batches if necessary to avoid overcrowding.
Fry each korokke for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Serve the korokke warm with tonkatsu sauce drizzled on top or on the side for dipping. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
5648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.3 g | 604% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 55.0 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 316 mg | 24% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5193 mg | 110% | |
*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.
