1. Home
  2. Recipes
  3. Crispy Japanese Potato Korokke

Potato Korokke (Japanese Croquettes)

Featured in Easy Party Snacks.

Potato Korokke combines the comfort of mashed potatoes with savory ground beef in a Japanese-style croquette. This recipe starts with perfectly boiled potatoes mashed with butter until creamy, then mixed with a flavorful filling of ground beef and onions seasoned with soy sauce and sugar. The mixture is shaped into oval patties, chilled for firmness, then coated in flour, egg, and panko breadcrumbs. When deep-fried, the korokke develop a wonderfully crispy golden exterior while maintaining their creamy, flavorful interior. Served hot with optional tonkatsu sauce, these croquettes offer a delightful combination of textures and tastes that make them perfect as an appetizer or snack.
Pin it Share it Send it Print it Jump To Recipe
Mina cooking in her kitchen
Updated on Mon, 27 Jan 2025 04:17:32 GMT
Crispy Japanese potato korokke, a delicious and comforting fried snack. Pin it
Crispy Japanese potato korokke, a delicious and comforting fried snack. | lastminrecipes.com

The moment you bite into a perfectly crisp potato korokke, you experience a delightful contrast of textures - the satisfying crunch of golden panko giving way to a creamy, savory center that warms you from the inside out. These Japanese-style croquettes transform humble potatoes and ground beef into something magical, creating a dish that bridges comfort food and culinary artistry.

During my time living in Japan, I discovered these at a tiny street vendor in Osaka. The elderly woman who made them shared that the secret lies in getting the potato mixture just right - not too wet, not too dry. Now, making these in my own kitchen brings back those wonderful memories.

Essential Ingredients and Selection Tips

  • Russet Potatoes: Their high starch content creates the perfect texture. Choose potatoes of similar size for even cooking, and avoid waxy varieties which can become gummy.
  • Ground Beef: Look for an 80/20 lean-to-fat ratio for the best flavor. Too lean will result in dry korokke.
  • White Onion: Finely dice for even distribution. The natural sweetness balances the savory elements.
  • Panko Breadcrumbs: Japanese panko is crucial here - the larger, airier flakes create that signature crunch that sets korokke apart.
Golden potato korokke with a soft and flavorful center, perfect for any occasion. Pin it
Golden potato korokke with a soft and flavorful center, perfect for any occasion. | lastminrecipes.com

Detailed Cooking Instructions

Potato Preparation:
Peel and cut potatoes into 1-inch chunks. Boil in salted water until a knife slides through easily, about 15-20 minutes. Drain thoroughly and return to the hot pot to steam dry for a few minutes. Mash while still hot until completely smooth.
Filling Development:
Sauté finely diced onions until translucent and slightly caramelized. Add ground beef, breaking it into small crumbles. Season with soy sauce and black pepper. Once cooked, drain any excess fat and fold into the mashed potatoes while warm.
Shaping Process:
Let the mixture cool until comfortable to handle. With moistened hands, take about ⅓ cup of the mixture and shape into oval patties about ¾-inch thick. Place shaped korokke on a parchment-lined baking sheet.
Breading Technique:
Set up a breading station: flour, beaten eggs, and panko breadcrumbs. Dredge each patty in flour, dip in egg, and coat with panko, pressing gently to adhere. Chill patties for 30 minutes to help them hold their shape during frying.

My Japanese neighbor taught me to test the oil temperature by dropping a single panko crumb - it should sizzle gently and float to the surface.

Temperature Control

Maintain oil at 340°F (170°C) throughout frying. A deep-fry thermometer is incredibly helpful here. If the oil gets too hot, the panko will brown before the center heats through.

Frying Method

Gently lower korokke into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until deeply golden brown. Remove to a wire rack set over paper towels, not directly onto paper towels which can trap steam and soften the crust.

Make-Ahead Tips

The potato-beef mixture can be made a day ahead and refrigerated. This actually improves the flavor and makes the korokke easier to shape.

Serving Suggestions

Serve immediately with tonkatsu sauce, shredded cabbage, and a lemon wedge. A side of miso soup completes the meal perfectly.

Final Thoughts: These potato korokke represent the beautiful marriage of Japanese precision and Western comfort food. Through countless batches in my kitchen, I've found that success lies in respecting each step of the process - from properly drying the potatoes to maintaining consistent oil temperature. The way the crispy coating shatters to reveal that creamy, savory center is pure culinary magic. Whether served as a main dish or appetizer, these korokke bring a taste of Japanese comfort food to any table.

Classic potato korokke, a crispy and satisfying Japanese-inspired dish. Pin it
Classic potato korokke, a crispy and satisfying Japanese-inspired dish. | lastminrecipes.com

Frequently Asked Questions

→ Why do I need to chill the patties?
Chilling helps the patties hold their shape during breading and frying.
→ Can I make these ahead of time?
Yes, you can form and bread the korokke, then freeze them for up to a month before frying.
→ Why use russet potatoes?
Russet potatoes have the right starch content for a creamy yet stable mashed potato base.
→ What can I substitute for tonkatsu sauce?
Worcestershire sauce or barbecue sauce can work as alternatives.
→ Can I bake these instead of frying?
While possible, frying gives the best crispy texture and golden color.

Crispy Japanese Potato Korokke

Japanese-style croquettes with creamy potato and beef filling, coated in crispy panko breadcrumbs.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Mina


Difficulty: Intermediate

Cuisine: Japanese

Yield: 5 Servings (10-12 korokke)

Dietary: ~

Ingredients

→ Potato Base

01 4 medium russet potatoes (about 2½ pounds), peeled and quartered
02 Unsalted butter

→ Meat Filling

03 Ground beef
04 White onion, finely minced
05 Soy sauce
06 Granulated sugar
07 Ground black pepper
08 Salt to taste

→ Breading

09 All-purpose flour
10 Large eggs
11 Panko breadcrumbs
12 Neutral oil for frying (such as canola)

→ For Serving

13 Tonkatsu sauce (store-bought or homemade, optional)

Instructions

Step 01

Boil peeled and quartered potatoes in water until tender, about 20-25 minutes. Drain thoroughly, return to pot while warm, and mash until smooth. Mix in butter until melted and set aside.

Step 02

Heat oil in a skillet over medium heat. Sauté minced onion until soft, 3-4 minutes. Add ground beef, breaking it up while cooking. Stir in soy sauce, sugar, and black pepper. Cook until beef is browned, another 3-4 minutes.

Step 03

Combine the beef mixture with mashed potatoes, stirring well. Season with salt and pepper to taste. Let cool until warm enough to handle.

Step 04

Shape the mixture into oval patties about 1 inch thick and 3 inches long. Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.

Step 05

Set up three stations: flour on a plate, beaten eggs in a bowl, and panko on another plate. Coat each patty in flour, then egg, then panko, ensuring complete coverage.

Step 06

Heat oil to 340°F in a medium saucepan to 1½ inches depth. Fry patties in small batches for about 3 minutes, flipping once, until golden brown. Drain on a wire rack or paper towels.

Notes

  1. Can be made ahead and reheated in the oven to maintain crispiness
  2. Maintain consistent oil temperature for even cooking
  3. Recipe yields approximately 10-12 korokke

Tools You'll Need

  • Medium pot for boiling
  • Skillet
  • Potato masher
  • Baking sheet
  • Medium saucepan for frying
  • Wire rack or paper towels
  • Kitchen thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)
  • Contains eggs
  • Contains gluten (flour, panko)
  • Contains soy (soy sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 12 g