Korokke Recipe: How to Make Japanese Potato Croquettes
Written by MasterClass
Last updated: Apr 24, 2023 • 3 min read
Japanese potato croquettes make for a delicious appetizer or snack.
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What Is Korokke?
Korokke is the Japanese phonetic spelling of “croquette,” a dish of breaded, deep-fried mashed potatoes and/or ground meat and cream sauce that is popular in many countries. The Japanese version of this yōshoku (Western-influenced dish) is traditionally served with tonkatsu sauce, a Worcestershire sauce-like condiment. Korokke are typically eaten with chopsticks unless they're sold from a street vendor and wrapped in paper or served as pan korokke (korokke sandwich).
What Are the Origins of Korokke?
The word “croquette” comes from the French word croquer (to crunch), a reference to the dish's crispy exterior. French croquettes were likely introduced to Japan during the nineteenth century, during which time Japan and France established diplomacy and trade. Korokke quickly grew in popularity as a fast-food snack available at convenience stores and restaurants, as well as a bento box and street food favorite.
7 Types of Korokke
Korokke can be divided into two main styles: Flat patties of mashed potato and log-shaped korokke bound by a béchamel-like creamy white sauce. The most popular varieties of korokke include:
- 1. Gyu korokke: This version of korokke is filled with mashed potato and ground beef.
- 2. Kabocha korokke: Kabocha korokke is filled with kabocha squash, a Japanese winter squash similar to pumpkin.
- 3. Yasai korokke: This type is filled with mashed potatoes and mixed vegetables.
- 4. Kare korokke: Kare korokke is made with mashed potatoes flavored with Japanese curry powder.
- 5. Kani kurimu korokke: This log-shaped variety is filled with crab meat bound together by cream sauce.
- 6. Ebi kurimu korokke: This version is filled with shrimp and cream sauce.
- 7. Kon kurimu korokke: Corn and cream sauce are the fillings for kon kurimu korokke.
Japanese Potato Croquettes Recipe
makes
8prep time
20 mintotal time
8 hr 30 mincook time
30 minIngredients
- 1
Bring a large pot of salted water to a boil over medium-high heat.
- 2
Add the potatoes to the boiling water and boil until just tender, about 15 minutes.
- 3
Transfer potatoes to a clean kitchen towel. When cool enough to handle, peel off the skins.
- 4
In a large bowl, roughly mash the potatoes with a potato masher or fork, and season to taste with salt and pepper.
- 5
Cover the potatoes with plastic wrap or a slightly damp towel to keep warm.
- 6
Heat vegetable oil in a Dutch oven over medium heat until just shimmering.
- 7
Add the diced onion and sauté briefly.
- 8
Add the ground beef and stir.
- 9
Season the mixture with salt, pepper, sugar, and soy sauce.
- 10
Continue to sauté until onion is translucent and beef is cooked through, about 7 minutes.
- 11
Add the mashed potatoes to the Dutch oven and stir.
- 12
Continue to cook until potatoes are very dry, about 2 minutes.
- 13
Taste and adjust seasoning.
- 14
Transfer to a rimmed baking sheet to cool.
- 15
Once the mixture has cooled to room temperature, cover with plastic wrap or transfer to an airtight container and refrigerate overnight. This will allow the flavors to meld and help the korokke patties hold their shape.
- 16
The next day, shape the korokke. Divide the potato mixture into eight equal pieces.
- 17
Coat your hands in vegetable oil, and shape the eight pieces into patties.
- 18
Prepare three separate shallow bowls of flour, beaten egg, and panko breadcrumbs.
- 19
Dredge each patty in flour, gently shaking off any excess flour.
- 20
Dip each floured patty in the beaten egg.
- 21
Next, coat each patty in panko breadcrumbs.
- 22
In a deep fryer or large frying pan, heat at least three inches of oil to 350 degrees Fahrenheit.
- 23
Working in batches, deep fry the korokke until golden brown on one side, about 3 minutes.
- 24
Flip and continue deep-frying until both sides are golden brown, about 6 minutes total.
- 25
Let the patties drain on paper towels.
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