These Japanese croquettes, called Korokke are very popular in Japan! They are so good and so easy to make! Discover our recipe right away.
The Korokke コロッケ is a Japanese dish made of mashed potatoes, onions and ground beef coated with panko (Japanese breadcrumbs) and topped with japanese sauce tonkatsu Bulldog. The ingredients are quite simple, the secret to make it successful is to section quality products. The secret to success is to use quality products. Choose good mashed potatoes, fresh onions and minced meat from the butcher, such as Charolais.
In this recipe we will fry the Korokke, but you can also make them without frying. I give you the tip after the recipe.
Japanese recipe Korokke, crispy croquette
Equipment
- 1 puree press
- 1 Stove
- 1 food processor optionnal
Ingredients
- 300 g of potatoes
- 1/4 onion 50 g
- 100 g of ground beef
- salt and pepper
- 1 pinch nutmeg
For coating
- 1 beaten egg
- 50 ml of water
- 30 g of wheat flour
- 40 g of panko Japanese breadcrumbs
- frying oil
For the garnish
- tomatoes
- shredded cabbage
- tonkatsu bulldog sauce
Instructions
- Peel the potatoes, remove the sprouts and cook them in a pot of boiling water with salt. Once cooked, mash them while they are still hot with a potato masher or a fork. Chop the onion and your beef into small pieces. The more chunks you have, the more chewy your Korokke will be. If you prefer a fine texture, use a food processor at this stage.
- Heat oil in a skillet over medium heat and brown the ground beef. When it starts to change color, add the chopped onion and sauté again. While stirring, add salt, pepper and a little nutmeg. When the meat is cooked and the onions are tender, remove from the heat and let cool.
- In a large bowl, mix the mashed potatoes and the previous preparation (ground meat and onions). Divide into 4 equal parts and shape into oval balls with your hands.
- In a large bowl, mix the beaten egg, water and flour. Spread your panko on another large plate. Take your korokke, dip them first in the egg mixture and then coat them with panko.
- Pour about 3 cm of oil from the bottom of the pan, heat to 200°C and fry your Korokke for about 3 minutes until they are golden brown. Once out of the oil, drain them gently in absorbent paper. Arrange them on a plate with tonkatsu sauce, some tomatoes and grated cabbage! Enjoy them hot!
Tips for making Korokke without frying
To make them without frying, you must fry your panko in a pan until it becomes golden before coating your korokke.
Then, instead of cooking in oil, place your korokke on a baking sheet and bake them for 8 minutes at 200 degrees.
Korokke are part of the so-called Yoshoku cuisine, inspired by western style. You can eat them as a main course, accompanied by fresh tomatoes and grated cabbage. In smaller size, you can present them as an appetizer. Don’t hesitate to have the kids make and taste them, it’s a very popular dish!
If you like yoshoku cooking, you can try our spaghetti naporitan recipe or our teriyaki pizza recipe!
Don’t hesitate to tell us what you think about it in comments! Have a good tasting to all of you!
i love japanese korokke – but it never comes out the samw way when i try to make them even wheni follow your recipe exactly
– i dont know why there must be an easier way to make the korokke please email hints and suggestions thank you
Hello, thank you for your comment, yes of course we will help you. I will send you an email to know how to proceed. See you soon!