If you have been following my blog for a while, you probably know how much I love Korokke (コロッケ), Japanese croquette. It’s always my first and last homemade meal that I request my mom to make whenever I visit my home in Japan.
I have shared my mom’s Korokke recipe on the blog (here) and it’s one of the most popular recipes on Just One Cookbook. Through the year, I’ve been requested by many readers if they could bake Korokke instead of deep frying. So today, I am really excited to share the baked version. The method is very similar to how I made this popular Baked Tonkatsu recipe.
What’s Japanese Croquette?
Well, it’s very similar to the French croquette. French croquette was introduced to Japan in the early 1900s, and we call this dish Korokke and write it コロッケ.
Japanese croquette consists of panko breaded, deep fried patties, filled with mashed potatoes with ground meat and onions. There are some variations which include curry flavors, or cream filling with seafood, and even using vegetables like kabocha squash.
The shape is usually flat oval although my mom makes her version thicker than store-bought Korokke. In case you wonder why I love my mom’s Korokke so much, it’s because she uses really good quality ground beef and she’s very particular about which potatoes to use too (If you’re in Japan, get 男爵芋). Her Korokke includes more ground beef than store-bought ones so it tastes really amazing!
Baked Croquette vs. Deep-Fried
My love of Korokke has passed down to both of my children so they often request to eat it. Like many of you, I love deep fried food but it’s messy to clean up and the house definitely smells a bit unpleasant. Well, you no longer have to worry because baked croquette makes all those headaches go away.
You next question is probably, which one tastes better, baked or deep-fried?
As a huge Korokke fan, I have to be honest with you and admit simply nothing beats deep-fried Korokke out of the deep fryer. It tastes just like heaven. The crispy shell on the outside, the piping hot mashed potatoes mixed with juicy beef… it’s simple, yet amazing comfort food.
However, this BAKED recipe is REALLY REALLY CLOSE to the deep fried version! And my family agrees.
For those of you (actually many of you — thank you!!) who tried my Baked Tonkatsu recipe can testify how close the baked Tonkatsu is compared to deep-fried Tonkatsu. This version of Korokke is just like that.
I would highly recommend trying this recipe if you love Korokke. Remember, no mess and no oily smell in the kitchen and much HEALTHIER! If you do try, please let me know what you think in the comment below.
Great Party Finger Foods!
If you make your Korokke slightly smaller, it fits perfectly in this Origami Cup (tutorial video here). It’s great for appetizers, or even main dish for kids’ party (in that case, make sure croquettes are cooled slightly).
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- 2 lb. (900 g, about 4) russet potatoes
- 1 large onion
- 3 Tbsp. oil (olive oil, vegetable oil, etc), divided
- 1 lb. ground beef
- Freshly ground black pepper
- 1 tsp. Kosher salt (or ½ tsp. regular table salt), divided
- 2 ½ cup (125 g) panko
- 1 Tbsp. butter (if you use unsalted butter, increase the amount of salt)
- 3 large eggs
- ½ cup (60 g) all-purpose flour
- Tonkatsu sauce (Homemade Tonkatsu Sauce recipe)
- Peel and cut potatoes into thirds or half and place in a large pot. Add water until it covers the potatoes by 1 inch (2.5 cm). Bring it to a boil and cook the potatoes until a skewer goes through easily, this will take about 20 minutes depending on the amount of water.
- While cooking the potatoes, you can finely dice the onion.
- In a large fry pan, heat 1 Tbsp. oil on medium high heat and sauté the onion until soft. Then add the meat and cook until no longer pink.
- Season with freshly ground black pepper and ¼ tsp. salt. Remove from the heat and set aside.
- Combine the panko and 2 Tbsp. oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish and allow to cool.
- When a skewer goes through the potatoes easily, transfer the potatoes to a large bowl and drain.
- Mash the potatoes and season with freshly ground black pepper, ½ tsp. salt, and 1 Tbsp. butter.
- Add the meat mixture into the mashed potatoes and combine well. Some onions and meat yield more juice after cooking. In that case, avoid adding any juice into the potatoes. Wet potatoes will make it harder to shape the croquettes.
- While the mixture is still warm, but not hot, make thick oval patties, about ½ inch thick. Let the patties rest in the refrigerator for 15-30 minutes.
- Preheat the oven to 400F (204C). Coat the patties with flour and pat off any excess flour.
- Then coat the patties with eggs and finally panko.
- Bake at 400F (204C) for 10 minutes. Serve with Tonkatsu sauce.
- To save for later, you can freeze croquettes up to 1 month and reheat in a toaster oven or oven without defrosting.