Korokke

Name: Korokke
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 800g Starchy Potatoes, peeled and cut; 200g Ground Beef; 1 small Onion, about 120 g, finely chopped; 1 tbsp Neutral Oil, for sautéing; 1 tsp Salt; 1/2 tsp Pepper (Black); 60g All-purpose Flour; 2 large Eggs, beaten; 120g Panko Breadcrumbs; 1 l Neutral Oil, for deep-frying; 90ml Tonkatsu Sauce; 200g Green Cabbage, about 1/4 head, finely shredded; 1 pinch of Nutmeg

Korokke are crisp, golden Japanese croquettes filled with a creamy mashed potato and savory ground beef mixture. Crunchy panko coating gives each bite a satisfying snap, while simple seasoning and a drizzle of tonkatsu sauce make them irresistibly comforting. Serve them hot on a bed of shredded cabbage for a classic presentation.

Korokke are crisp, golden Japanese croquettes filled with a creamy mashed potato and savory ground beef mixture. Crunchy panko coa... Show more

Traditional Japanese Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

1 hr10 min

Price

1,04 €

Calories

741 kcal

meal prep

low sugar

kid friendly

comfort food

Method

Prep the vegetables

Peel the Starchy Potatoes and cut them into even chunks so they cook at the same rate. Peel the Onion and chop it finely; small pieces melt into the filling and help the korokke hold together.

Boil the potatoes

Put the potatoes in a pot, cover with cold water, and bring them to a boil. Lower the heat and simmer for 12 to 15 minutes until a knife slides through easily, then drain them very well and let the steam escape for a minute.

Cook the filling

Warm the Neutral Oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until soft and translucent, then add the Ground Beef and break it up with a spoon. Cook for another 4 to 5 minutes, stirring often, until the beef is browned and the pan is mostly dry, then season with the Salt, Pepper (Black), and a pinch of Nutmeg.

Mash and cool

Mash the potatoes while they're still hot until mostly smooth, then fold in the beef-and-onion mixture with a spoon or fork until everything is evenly combined. Spread the filling out on a tray or plate and let it cool for 15 minutes so it firms up before shaping.

Shape and bread

Divide the mixture into 8 equal portions and shape each one into a small oval or thick disk. Set up three shallow dishes with the All-purpose Flour, the beaten Eggs, and the Panko Breadcrumbs. Dredge each croquette in flour, dip it in egg, then press it into panko so the crumbs cling all over.

Fry until golden

Pour enough neutral oil into a deep, heavy pot to come a few inches up the sides and heat it to 170° C. Fry the korokke in batches for 3 minutes on the first side, then 3 minutes more after flipping, until the crust is deep golden brown and crisp. Transfer them to paper towels to drain briefly before serving.

Serve the korokke

Finely shred the Green Cabbage and mound it on plates as a fresh, crunchy side. Arrange the hot korokke alongside it and serve with the Tonkatsu Sauce for dipping or drizzling. Serve right away while the crust is still crisp.