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Japanese Potato Croquettes
Difficulty: ★★★☆☆3
servings15
minutes20
minutesJapanese Potato Croquettes Ingredients
Potatoes (about 500g / 1 lb)
Recommended Type: Starchy (e.g. Russet) for a fluffy texture.1/2 onion (about 125g), finely chopped
Substitute: Shallots if onion is unavailable.100g (about 3.5 oz) ground meat (beef/pork blend is typical)
Substitute: Ground beef alone or ground turkey for a leaner version.1 tablespoon salad oil (e.g., canola or vegetable oil)
10g (about 2 teaspoons) butter
Substitute: Margarine or additional oil if preferred.All-purpose flour (2–3 tablespoons), for coating
1 large egg, beaten
Panko breadcrumbs (or enough to coat)
Substitute: Regular breadcrumbs, though panko gives a crispier texture.Salt (3 pinches), Sugar (2 pinches), Pepper (generous)
Add more or less to taste.Optional Garnish & Sides
Shredded cabbage, tomato slices
Worcestershire sauce (to drizzle)Oil for deep or shallow frying
Vegetable, canola, or peanut oil recommended.
Japanese Potato Croquettes Directions
- Prep and Boil the Potatoes
Peel and Cut: Peel 500g potatoes and slice into 4–6 chunks each.
Salted Water: Place in a pot, add enough water to cover, and stir in 1 teaspoon of salt (not from the main list).
Boil: Bring to a boil over medium heat, then reduce to low. Cook for 8–10 minutes, or until a fork or skewer inserts easily into the largest piece. - Sauté the Onion and Meat
Chop Onion: While potatoes boil, finely chop 1/2 onion.
Fry Onion: In a frying pan, heat 1 tablespoon oil over medium-high heat. Add the chopped onion, stirring occasionally for about 8–10 minutes until lightly golden.
Check Potatoes: If done, drain in a colander and let them sit to steam off excess moisture.
Add Butter & Ground Meat: Once onions approach a deeper golden color, reduce heat slightly, stir in 10g butter plus 100g ground meat, and raise heat to brown the meat.
Season: Break up any clumps of meat. Once fully cooked and no longer pink, add 3 pinches salt, 2 pinches sugar, and a generous sprinkle of pepper. Turn off heat. - Mash the Potatoes & Combine
Mash: Return the drained potatoes to the (empty) pot. Use a masher or sturdy spoon to mash them to your desired consistency (some small lumps add texture).
Combine with Onions & Meat: Transfer mashed potatoes to the frying pan (or vice versa). Thoroughly mix everything.
Taste: Adjust seasoning with extra salt or pepper if needed. - Shape and Bread the Croquettes
Portion the Filling: Flatten the mixture in the pan and divide into 8–10 portions. Form each into an oval “patty”.
Coat: Dust lightly with flour, dip into beaten egg, then roll in panko breadcrumbs.Pro Tip: Keep one hand dry for flour/panko, and the other “wet” for the egg, to avoid clumps. - Fry the Croquettes
Heat Oil: Preheat oil to around 170°C (340°F) in a deep pan or a small fryer.
Fry: Gently place croquettes in the oil, cooking in batches to avoid crowding. Fry for about 3 minutes until golden brown, flipping as needed.
Drain: Remove croquettes to a wire rack or paper towels. - Serve
Plating: Arrange the hot croquettes on a plate with shredded cabbage and tomato slices.
Sauce: Drizzle with Worcestershire sauce or your favorite condiment.
Enjoy: Crispy on the outside, fluffy on the inside—classic Japanese comfort food!
Notes
- Tips & Points
Potato Choice: Russets are ideal for a light, airy texture; Yukon Gold yields a creamier interior.
Flavor Options: Add grated nutmeg or dried herbs to the filling for extra aroma.
Shaping: Keep your hands slightly floured to prevent sticking, and press firmly so the mixture stays intact when frying.
Oil Temperature: Maintaining 170°C (340°F) ensures a golden crust without overcooking the inside.
Make Ahead: Shape and bread the croquettes, then freeze on a tray. Fry straight from frozen—just add an extra minute or two to the cook time.