Korokke (Potato & Meat Croquette) コロッケ

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Korokke (Potato & Meat Croquette) Recipe | JustOneCookbook.com

Korokke (Japanese Croquette) is by far my favorite food that my mom makes. Every time I go back to my home in Japan, or when my mom visits us, I always request her to cook Korokke for me. My dad loves potato and he definitely passed on the gene to me. The two of us can eat a ton of Korokke easily. My record for one dinner is six pieces. Shhhh… I shouldn’t be too proud of my big appetite.

My mom makes her Korokke without recipes so this is my original recipe that I have developed over the past years, learning from both my mom’s method and adjusting the taste and texture to my preference. My mom’s Korokke (got her recipe in March 2012!) and regular Korokke you buy from stores or eat at restaurants do not include carrots and shiitake mushrooms. I like to add them to give some colors and extra nutrition for the kids.

I know Korokke takes a long time to make, but if you like Korokke, this homemade Korokke won’t disappoint you at all. Homemade Korokke beats restaurant Korokke anytime! I usually make this portion and then keep the extra in the freezer so I can eat it whenever I want! I also used organic beef and my husband who is usually not a Korokke fan loved it as well.

You can also use a frying pan to deep fry Korokke.  Inside is already cooked, so all you need to do is to brown the breaded outer layer. You just need less than 1/2 inch (<1cm) oil in the pan! It’s easy to clean too!  Even though you may not like deep frying, I hope you will give it a try with this method! :-)

Korokke 10

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Korokke (Potato & Meat Croquette)
Prep time
Cook time
Total time
Serves: 6-8
  • 2 lb. (about 4) russet potatoes, peeled and halved
  • 1 large onion, finely diced
  • ½ carrots, finely diced (optional)
  • 2 Shiitake mushrooms (optional)
  • 2 Tbsp. oil
  • 1 lb. ground beef
  • 1 egg
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • Freshly ground black pepper
  • 3 eggs for the breading
  • 2 cup Panko
  • ½ cup all purpose flour
  • Oil for deep frying
  • Tonkatsu Sauce (or Homemade)
  1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
  2. Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall off from the pot.
  3. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
  4. Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.
  5. Meanwhile, chop onion, carrot, and mushrooms finely.
  6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
  7. Add carrot and Shiitake mushrooms and cook until they are soft.
  8. Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.
  9. When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.
  10. Add an egg and mix all together until everything is well combined.
  11. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
  12. While the mixture is still warm, but not hot, start making Korokke balls.
  13. Dredge each ball in flour, egg, and Panko.

  14. In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown (How To Deep Fry Food). Inside is already cooked, so all you need to do is to make it nice brown color.
  15. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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    • Hi Clara! Thank you for leaving a question here. Some people freeze after breading but you should use it in 1-2 weeks. I just think it’s easier to deep fry once and freeze. You can keep it up to 1 month or so. In order to freeze, you have to wrap in foil and then put it in a ziplog bag to avoid the oxidation process. You can defrost naturally, then put it in the toaster oven to make it crispy. Or I sometimes just put it into the toaster oven straight from freezer (but lower temp first). Hope this helps. :-)

      • Sunny

        I was about to make a batch of these (I already tried them twice, soooo delicious, I love white pepper!) and I was asking myself the same question! Thank you, won’t have to wait for the reply!

  1. I love Korokke too…:)!! I still remember that when I still lived in Sydney I loved buying Korokke in a food court after uni. I also adored their tonkatsu and potato salad :D)!! How I wish I still lived surrounded by so many delicious eateries…;)! Thank you for sharing the recipe and tips, Nami! Korokke would be a fantastic idea for bento :)!

    • Hi CG, I always thought selling Korokke in a stand or shop (basically Korokke shop) is a good business, but I don’t know why there is none in the US! Maybe I should be the first one. 😀 When my mom cooked Korokke (she made mini ball for obento), I couldn’t wait to eat lunch next day… even cold Korokke in obento made me so happy….

      • Tina Driz

        There’s one I know its called Mitsuwa in Edgewater, NJ they have all kinds of Japanese food hot and cold. They also have different kinds of Korokke my son loves the lobster.

        • Hi Tina! Yes we have Mitsuwa here too (I’m in Bay Area). It’s nice to get various food, but wish we have some specialized shops here where we can get hot deep fried korokke. That would be nice! :)

  2. I love “Korokke” because of the mashed potato and crispy outer layer! Yours sure look great and it’s a good way to get kids eat their veggie and meat too.

    • Hi Ellena! Yes… crispy outer layer and Tonkatsu sauce over it… Yum! Don’t we always worry about kids if they are eating well or not? Haha. I guess it’s a good challenge for us to be creative!

  3. Josh really loves Korokke. He begs me to make them. I must confess, I’m a bit afraid of deepfrying. I either burn the food or burn myself :( I will have to get over that fear soon. Your korokke looks so yummy!

    • Hi Amy! How was Gyoza you cooked the other day? I hope you and Josh liked it! I should have mentioned in my post but you really don’t need so much oil to deep fry. You put <1/2 inch of oil (less than 1cm) in a pan and you can still deep fry. For especially Korokke, inside is cooked already, so that makes it easier too. Now, you are ready to try? 😀

  4. I have a big appetite too :) It is good to be proud it it hehe !!
    My dad and I like sweet potatoes.
    Your recipe sounds PERFECT! Thank you for sharing 😀

    • Hi Min! Yeah me too, I used to order at restaurants until my kids start to eat adult food. I thought it’s a lot of work for making Korokke for myself. Now with the kids who enjoy eating them, I don’t mind spending hours to cook this dish once in a while. And I stopped ordering at restaurants because stores’ Korokke is too thin, way more potato, and just not the same!

    • I know what you mean. I used to avoid that with the same reason. I added in my post but you can deep fry with 1/2 inch of oil in a frying pan too. You don’t think you are actually “deep frying” with this much of oi. Inside is cooked already, so you just need to brown the breaded Korokke in the oil. Very quick and less work to clean up. :-) Yes, I never consider making Korokke is a quick & easy meal. You have to boil potatoes, cook the meat…make balls, and dredge them and deep fry…. it does require some time. But they are so delicious. I wish I can cook for you so you are convinced to cook at home! :-)

  5. I made croquettes too the other day and my son commented that it didn’t taste like my mom’s haha. But I think I will try to do your version to see what comment I could illicit from him after eating it haha.

    Thanks Nami!

    • Hi Malou! I hope your son will like my version. I’m curious how your mom or you make. Does Filipino food has similar food like Korokke?

  6. Jessica A

    Hi Nami,

    I love croquettes! I wonder whether you have a recipe for a creamy Korokke? I don’t think it uses potatoes… Thank you! 😀

    • Hi Jessica! Oh! You know a Japanese creamy Korokke? :-) No, we don’t use potatoes, but the filling is more like white cream base and usually the main ingredient is corn, shrimp or crab. Is that what you are looking for? If so, let me know. I’ll consider cooking that soon. :-)

      • Jessica A

        Yeah, I think so! Without potatoes. I really love it and will be waiting patiently for your creamy Korokke recipe! Thanks a lot 😀

  7. This looks so good and something we would love here :) I love potatoes and dumplings make out of them, and yours look delicious :) thanks for another yummy recipe!

    • Hi Suzana! After looking what you cook everyday and how talented you are with cooking, I kind of agree that this is something you would enjoy cooking and eating. LOL. :-)

  8. Mika

    I’m not that huge fan of korokke, but I DO love korokke sandwich! It’s sooooo yummy. Now I feel like going to Clover Bakery to get one for lunch ; )

    • Mika-san, you are not a Korokke fan? Really?! But I agree, I used to enjoy putting Korokke in a bread (バターロール) next day for lunch. :-) Ohhh no I start to have a craving for this….!!! >_<

  9. Hi There, This is looking absolutely delightful. Very nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day …Regards, Sonia !!!

    • Hi Lindsey! I lost my waist line long time ago (and skinny jeans you are talking about as well. LOL!) Me too… Tonkatsu sauce is the best and much better than invention of Ketchup. You can bake it. Inside is cooked already, so you spray oil on top or drizzle oil over. I just think deep frying Korokke is tastier, but that’s just me. I don’t mind deep frying as long as it’s for my delicious Korokke! 😉

    • Hi Sandra! Well, looks like I can eat way more Korokke than you. Hehee. I wish I can bake like you Sandra, then I’ll be one real hard working woman in the kitchen!

  10. Oh this is such a great post! I love korokke!

  11. Jaqie

    Thank you for the step by step photos! こう見ると、できる気がします★作るの楽しみです~

    • Hi Jaqie! あはは、写真見てるだけだと早そうだけど、ひとつのステップにはちょっぴり時間かかります。美味しいの出来るといいですね!

  12. We make something similar with potatoes only and I LOVE your recipe Nami!!! I am saving it as I love every single ingredient you used! :-)

  13. Susan

    Hi Nami, I found your blog recently. I forget how now but I really love your helps and your recipes and the step by step instructions. I lived in Japan for 8 years although I’m not Japanese and my mom cooked many Japanese inspired dishes so I love Japanese food. Korokke is a fond memory that I have of my mom because when I would go with her to the market she would buy me one, still hot since they were fried on the spot. I’m glad I have a recipe now because I was going to try to make it on my own. I think your blog name is so clever too! Congratulations on all your awards! You deserve every single one. I am going to make your pickled cucumber and spinach recipes for dinner tonight. I can’t wait to taste them.

    • Hi Susan! Thank you so much for writing! Your Korokke story reminds me of my own too. Isn’t it great to have a stand like that in Japan? And they are specialized in Korokke (or other deep fried stuff) and they are so good… I miss them a lot. Oh you are the first person who commented about my blog name! I’m so happy you liked it too. My husband wasn’t into the name, but I told him this name means a lot to me as I really wanted JUST ONE COOKBOOK for myself, yeah it’s all about me. =P I hope you enjoyed pickled cucumber and spinach recipe. Thank you again for visiting my site! It was such a great encouragement to me. :-)

    • Hi Rebecca! Yep I ALWAYS make enough for my next day lunch. :-) I spend some time to make this, so I make sure I enjoy it longer. Haha. Thanks for your visit!

  14. It’s always wonderful to learn about food people have loved for a lifetime. I’m so glad you worked to develop your own version of your mom’s. These look amazing. And as for being proud of your appetite, I say more power to you! I LOVE to eat. There’s nothing wrong with putting a few thousand calories away at times. (Yes, I justify keeping my athlete appetite because food tastes SO good 😉 )

  15. I like all the ingredients in these Korokke and I just know I’d enjoy them too. I’m with you about potatoes…I don’t think there’s any way that it’s prepared, that I know of, that I don’t like it. It’s my fav food. :)

    • Hi Biren! No way, I’m sure you cook well! I’m glad you also like adding carrots and shiitake, but I know it’s not “traditional”… My mom’s Korokke is very traditional and she uses very good ground beef. Maybe carrots and shiitake can be very disturbing if we pay for expensive ground beef! Anyway, thanks for visiting me! :-)

  16. Nami, your dishes just look fabulous. I’ve never even heard of Kerokke before and this won’t be the last. Looks incredibly delicious and full of flavour. Ooh, it’s high time I changed continent for a while: got a lot to learn!

    • Hi Jill! Don’t worry, remember I haven’t really started to bake? You are in much better place. I somehow need to start baking, but I’ve been saying this for the past month already since I started to visit all the baker’s blogs… 😉

  17. Beautiful recipe! I have never heard of karoke before, but it sounds like a wonderful dish.
    Overall, I love your site – a great place to learn about Japanese cuisine :-). I’m following you from now on, and will be trying some of your recipes. Thanks!

    • Thank you Cooking Rookie! I hope you find some recipes you are interested in here. I know Japanese food is not for everyone, but I’d be happy if you get to know more about it (so you might try something new when you go to a Japanese restaurant next time, etc). I’m happy you visited. Thanks!

  18. I made korokke a while back with my Taiwanese friend. It is much healthier version than chicken nuggets. I don’t remember taking about 2 hours to make korokke. It took us about 30 mins to make but we didn’t put that much veggies, is it because you have a big batch?

    • Hi Victor! Thank you for visiting my site! Haha yes, 2 hours is because of the amount of Korokke I make (6-8 servings)….but 30 minutes seem awfully short. How did you make it so fast?! I wish I can make that fast! 😉 Each process takes some time… well, chopping veggies can be done during boiling potatoes, but still, mashing them, cooking meat mixture, combining together, cooling it down (too hot to make balls)…then breading each one of them… then deep frying… I think roughly it takes me about <90 minutes, but for a first timer, probably 2 hours is a good estimated time I think… Hope that helps…

      • Oh, I’m so used writing recipe with a prep time and cooking time, I see the time you gave includes the prep time too, hehe. 30 mins is the time that it takes to get the first batch on the table, which includes cooking the potato, cooking the meat, coat with bread crumbs and finally, fry it.

        You’re right at the end, it would end to be an hour or so.

        • It would have been cool if you knew how to cook Korokke with short-cut because I really wish I can eat more often, but I just don’t have time for that all the time. Thanks Victor!! :-)

  19. This sounds so delicious. I’ve never eaten korokke but have eaten similar croquettes with different fillings. I will try this beef version. Breaded stuff is a good way to sneak in the vegetables on the kids, isn’t it?

    • Hi Adora’s Box! I can’t explain how good this Korokke is. But if you had croquettes before then you know how they are like. Me too, I love breaded stuff, very easy to get another piece! Oh yeah, I’m all about hiding vegetables in any possible space! 😀

    • Hi Beth! If you don’t mind, “I” am coming over to Israel anytime WITH my big appetite! LOL. I’ll cook Korokke for you if you take me to all the yummy places you’ve been visiting. haha! 😉

  20. It’s interesting to see how croquettes have found their way in so many different cuisines. I haven’t tried the Japanese version, but with your instructions would be a sin not to :) Happy Sunday!

    • Hi Gourmantine! I wish everyone knows Japanese version and I can cook for you! It’s so delicious. Even with my instruction, it’s still some work… :-( But it’s really nice to eat homemade than eating at a mediocre Japanese restaurant.

  21. Kim Chiu

    I’m so excited to try this recipe! Looks like delicious. I’m sure I can eat 6 or more of these too! We’ll eat them in secret together!

    • Hi Kim! This is a time consuming and tedious…but it’s so good to eat right after you deep fried… Oh yeah we should cook + eat get together! This is a fun project. :-)

  22. Oh my Nami I want to hug you !! Thank you for the recipe it looks very simple to make !! I love love love Korokke so much !!! Definitely gonna make lots of it and freeze it =D

      • as long it worth the time i would not mind every nicest things always need more time and attention =D . will try to do this on my next day off and blog about the outcome 😉 . thank you again .

        • Just so you know – the reg. Korokke doesn’t have carrot and Shiitake mushrooms. But you probably know about that. Hehee. Thank you June! :-)

          • yup =) i know that it just plain potatoes . I made 5 patties of croquette and it taste just like the store bought one I always get from Jusco. It is delicious I ate 3 patties at one go 😉 .

  23. Simran


  24. Tks for sharing this recipe Nami! My elder girl LOVES potatoes so much! The last time I bought the Korokke was few years back and I’m missing that slight sweet taste of the soft mashed potato inside with crispy outer layer! I’m really glad that I found your blog coz I really love Japanese food alot! 😀

    • Hi Lyn! Ohh your description made me hungry! I’m happy you enjoy my blog. Yeah I can tell you like Japanese bento and all the bento gadgets! It’s so nice to see them on your blog! :-)

  25. Nami I’ve found it! Your croquette looks great! And not a lot of work to make either. I guess when you make these in little balls you can call them bitterballen as well =)

  26. Adrianne

    I hope you can reply, but if you bake this (since I have to), how long would you recommend I bake it for, and what temperature should I put the oven on? Thank you in advanced and the korokke looks really, really good!

    • Hi Adrianne! I’ve never tried cooking in the oven, but I am going to try it next time I cook Korokke and I can give more specific instructions. But for now, I would say you spray oil or drizzle oil over Korokke and bake at 425-450F for 15-20 minutes. Inside is already cooked, so all you need to do is to bake Korokke until golden brown. I don’t think the panko will not be nicely golden brown like deep frying method, but I think it’s healthier, cleaner, and easier. Individual oven is different, so you probably need to adjust time and temp according to your oven. Let me know how it goes and enjoy! :-)

      • Adrianne

        It went well when I baked it! It didn’t go as golden brown, but it certainly worked! :) I made this at school, but we weren’t allowed to fry it, that’s why I had to bake it. It was a very good recipe, thank you!

        • Hi Adrianne! I’m so happy it went well. :-) I think it’s difficult to make it golden brown, but it’s a healthier and safer option. :-) Thank you so much for your feedback, so that readers know that there is a “bake” option! :-)

  27. Hi Nami, I have made the Croquette from your link here and it is so delicious! My whole family members love it so much. Just want to say thank you for this lovely recipes. Check it out here though the overall texture is not as beautifully made like yours. When I drain the cooked potatoes, I didn’t get it back to the stove to evaporate any moisture and this is why it is still a little wet and moist. http://melspantrykitchen.blogspot.com/2011/09/croquette.html?utm_source=BP_recent

  28. AZ_Secretary

    I look forward to trying this recepie out this weekend as I have really been wanting to eat this.

  29. Kimmi

    Oh they look so amazing, I’m getting hungry just looking at your photographs!! =) I’m glad you linked to this recipe through Facebook! Now I’m going to spend the next few hours craving korokke…

  30. OMG!! Nami, this is one of my favorite dish as well. It is bringing back so many childhood memories. My mother used to buy me this as a treat. I love how it’s crunchy on the outside and slightly warm and soft on the inside. I LOVE LOVE this! I am going to make this on the prioritized TO COOK list for Yi this weekend.Thanks for sharing! *Drool* *Drool*

  31. Anders

    I made a vegan version of these – basically just removing the meat and using the vegg instead of eggs. I actually forgot to season them, but they turned out great apart from that! Great with the simple instructions and pictures, kudos :)

    • Hi Anders! Thank you for trying a vegan version! I’m so happy to hear you could adapt this recipe and enjoyed this. :) Glad the pictures and step by step was helpful. Thank you for taking your time to give me your feedback!

  32. Kathy

    this is a must-try…and lucky me i have the ingredients on hand…in the Philippines, we call this Lumpiang Shanghai…we usually wrap this in a Lumpia wrapper (spring roll wrappers) and deep fry…but no potatoes included…yours is a different version and i’m so excited to try it :) this will be a new addition to my ground beef recipes :) thank you so much for sharing your recipe :)

  33. Kathy

    quick question : in the ingredients list you have a total of 4 eggs, and on step 10, you only add 1 egg on the mixture? and the remaining 3 is for the breading?…just clarifying…thank you :)

  34. Kathy

    hi nami,

    it’s me again…i can’t help but say THANK YOU SO MUCH for this recipe :) i made it today, and it was incredible :) it was not oily and it goes well with the homemade tonkatsu sauce :)

    • Hi Kathy! Thank you for taking your time to come back to leave your feedback. It’s very kind of you. I love to hear readers’ feedback, so I really appreciate it.

      I think you deep fried perfectly. If you do it right, it’s not oily at all and inside is already cooked, so it’s just to make the panko crispy outside for the perfect texture when you bite on the korokke… thinking about it make me hungry. :)

      Thanks again!

      • Kathy

        yes i did (at last)…it took me a little more patience to wait for the oil to reach its right temperature :) …and its all worth it…thank you for the How To tip on How to Deep Fry…it helped me a lot… :) thanks so much again :)

  35. Reira

    Hi Nami,

    Found your recipe yesterday and made it today! It is so delicious! Even my 3 y/o picky eater son loves it! Definitely worth the time!

    • Hi Reira! Yay, I’m so happy you and your son liked it! :) Yes, it’s a bit time consuming but I usually make a big batch when I have time and freeze the leftover. :) I really love korokke and am glad to hear you also enjoyed it!

  36. katie

    Yay got all my ingredients for my Japanese cooking experience! This is one of the first things I’m about to make. Instead of frying them though I’m going to bake them in the oven for about 350 for 20 minutes and flip them over halfway through baking. Going to make these mostly a nice snacking item.

  37. Sunny

    Just made a half recipe (made 10) of these to freeze. I kept 2 that im eating right now and im surprise because im neither a big fan of potatoes or beef and this really pleases my tongue! Thanks to your mom for this awesome recipe.

    • Hi Sunny! Glad you liked this recipe! Yes it freezes well. When you re-heat it, please use an oven or toaster oven to heat it (slowly so inside will be warm too), instead of microwave. The outside will be crunchy again. :)

  38. Meg

    I love croquette the most except the store bought ones are usually cold and not really appetizing, sometimes it even stink of oil. Hence I thought I’ll make my own xD
    When I saw your recipe and its even illustrated with pictures, I thought, “Hmm, I really need to bookmark this page!”
    Haha, hope it works well for me this Sunday (≧∇≦)
    Is it okay to use other meat beside beef? Like pork or chicken (I really have no idea)

    • Hi Meg! I love korokke too but don’t like store-bought korokke at all… it’s very different from ones I make at home. :) Hope you enjoy (or enjoyed) the korokke! I just had my mom’s korokke (I’m home in Japan), and they were so delicious!

      Oh, about the meat… usually it’s beef and potato, and never tried (or heard of) with ground pork and chicken. :)

  39. Merlene Valdecanas

    May I ask what sauce is good for croquettes? Do you have a recipe? I tried dipping my croquettes with hot and sweet ketchup but I am not satisfied. Thank you!

  40. Felli

    Hi Nami-san! Thanks for the recipe!
    I recently trying to make korokke with your recipe, and it’s taste good! I makes it for family gathering tomorrow, so it will really great with them!

  41. Linda

    One of my favorites from childhood, and ditto – my mother rarely used recipes! Thank you for documenting it. You have inspired me to make these again, soon.

  42. Tom

    Hey Nami,

    I wanted to make this recipe with my mom and wanted to know what brand/kind of panko you recommend since it’s not specifically mentioned in your list.

    Thanks in advance!

  43. maya

    Thank you for the recipe nami, I really like crouqete. Every weekend I went to Japanese supermarket in jakarta indonesia to buy crouqette and other snack. And now I know how to make it at home.

    • Hi Maya! Me too, I LOOOOOVE korokke <3 I’m glad you can make it at home. It should taste better with good ingredients you buy and oil is fresher than the oil from store. :) Thank you for your feedback!

  44. Crystal

    Hi, Nami! I just love this recipe, especially when I use them for bento boxes. I was also wondering what other vegetables and ingredients besides carrots and shiitake mushrooms? Please let me know of any recommendations C:

    • Hi Crystal! As long as it doesn’t release too much water, you can use anything. You can use corn kernels, green peas, chopped green beans… use colorful ingredients. Don’t put too much as this is still potato and meat korokke. :) Hope this helps!

  45. Jess

    Hi, thanks for the recipe!

    I added 1 cup of diced baby spinach leaves, came out great. Took me a lot longer than 2 hours, though I do all of my own dishes while I cook which is probably why. I used corn oil for frying and they came out great, nice and light.


    • Hi Jess! So happy to hear you liked this recipe! Thank you so much for letting me know! It’s a bit tedious and I also cook other things while making Korokke and it does take a bit longer too. :)

  46. Fatz

    Thank you for sharing your recipes to the world Nami! I made these for lunch (just 2hrs ago lol) and my parents loved it! I love how Japanese food are so easy to make and you made it even easier by providing us with pictures of the entire procedure :) I think I made my Korokke balls quite big… but no one pointed it out since they had fun eating it. My mom even suggested to add carrots, celery, and parsley to the mix (I’m Filipino btw so I guess our taste buds are more in tune w/ Chinese food.)

    I set aside about 4 big Korokkes and put them in a freezer bag that I’ll cook tomorrow for lunch at work. I know my co-workers will definitely want me to share it tomorrow lol.

    Will look forward to trying your other recipes here! 😀 Thanks again!

    • Hi Fatz! So happy to hear that you and your parents enjoyed this recipe! I’m glad you thought the process was easy to follow. Thank you!! Hope you enjoy trying other recipes from my blog! :)

  47. Karin

    Hi Nami,

    I’ve tried making croquette several times using my own recipe (potatoes, mince meat, butter, salt and pepper-I’m too lazy to put too many ingredient in it) but each time I fry them, it breaks apart or it sinks causing a hole in the croquette. I’m wondering where I went wrong. I see in your recipe you add egg in your mixture, is this what keeps the croquette from breaking?

    • Hi Karin! I don’t have any issue with breaking apart. It’s probably something to do with the moisture in the potato (make sure to let all the steam evaporate – see step 3) and the ratio between potatoes and meat may be not right. Also the sauteed onion is important to bind the ingredients, too. The egg in the mixture doesn’t make too much difference though. You can omit it if you like. Hope this helps! :)

  48. snow_undine

    Hi, I’ve always loved the recipes you post with the step-by-step instructions. Your recipes are easy to follow and always seem to be successful whenever I make them! May I ask if I want to freeze the extra korokke’s, do I do it after finishing all the steps (including dipping into eggwash and Panko) or do I stop just before doing the dipping into Panko step? =D

    • Happy to hear you enjoy my recipes! Finish deep frying first and let it cool and pack in air tight container to freeze. Defrost and use oven or toaster oven to reheat for crunchy texture. Don’t microwave it because it can get mushy. Hope this helps!

  49. Mary

    Hi, Nami.
    I’ve made korokke 3times already. The first one, I followed someone’s recipe at Youtube. It did sucess, a beautifull delicious korokke. The 2nd time, I followed your recipe. It was awful, sticky and a failure. The 3rd time, again I followed step by step from your recipe carefully. I even make sure to drained everything in order to make it really liquid-free. The result just the same. Failure. Then I looked back at my first recipe from Youtube. It doesn’t add an egg to mixture everything. Then, I want to ask you how come you can make it happen with egg? I just don’t understand which part is my mistake.

    Thank you before.

    • Hi Mary! I’m so sorry for my late response (I’m currently traveling). I honestly don’t know why as I wasn’t in the kitchen with you, and this recipe works fine for me and for others from the feedback I get (I share their photos on Facebook page). Some onions and potatoes have more moisture than others. And ground meat can be fattier and juicer etc. Maybe that can be it?

      I have another Korokke recipe that does NOT include an egg but I also don’t include shiitake mushroom and carrot.


      Both recipes work for me (and others who gave me feedback) and I make these recipes for a long, long time… I’m sorry this recipe didn’t work out for you.

  50. Linda

    I am looking forward to making this! I was just wondering, if I didn’t have any all purpose flour, should I use strong (bread flour), weak (cake flour), or katakuriko (potato starch) to cover them? Does it really make a difference? Thanks!

  51. Nikita

    Can you make a vegetarian version of this I’m going to try with tuna tomorrow and thought broccoli would be nice