Mom’s Korokke (Croquette) コロッケ

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Japanese Croquette Recipe |

Before I share my recipe today, I want to apologize for my delayed response with emails and comments lately.  I’m usually pretty good at responding to readers’ recipe-related questions in less than 24 hours, but recently I’ve been struggling to find the time.  Finally my husband came back from his week-long business trip (thank God!) and my son’s school performance is now over.  I have one more week left before my up-coming Japan trip.  I’ll be working to catch up on emails and comments this week, and I thank you for your patience.

Now let’s talk about food!  When my mom was visiting during last Christmas & New Year, I asked her to make one of my most favorite food that she cooks.  I mentioned in my blog a couple of times before but it’s Korokke (Japanese Croquette).

Mom's Korokke II

Well, I really wished that I had better pictures of her delicious Korokke, but we were making these during a dark winter afternoon, the quality of step-by-step photos and final shots are not as good as I wanted them to be due to lack of natural light.  They are the best Korokke ever, but I guess you will have to take me for my words. 😉

My mom usually makes extra effort to get the best ingredients when she cooks and she is really good at deep frying any food even without using a thermometer to measure the oil temperature.  I think it’s really her magic touch or maybe just years of experience, but I could never replicate her taste even when I use the same ingredients.  The recipe is actually very simple and there is no secret hidden ingredient.  However, the key for successful Korokke is high quality ingredients and the cooking technique.  Hopefully one day I get better at making these.

Mom's Korokke III

I’m going to Japan to visit my family one week from now so I will have another chance to eat these again.  I always request my mom to make this dish every time I went home for the past 15 years.  I grew up eating these for the first 20 years of my life and since then, I get to eat at least once a year when I go back home or when she visits me.  It became sort of a tradition.  Dear readers, do you have a food that you always eat when you visit your home?

When we have leftover, we usually make Korokke Sandwich next day.  Add shredded cabbage, put some Japanese mayonnaise and Tonkatsu sauce and sandwich the Korokke with two pieces of bread.  Honestly, I never get tired of my mom’s Korokke, and my dad and I always brighten up when we hear she was making Korokke for dinner.

Mom's Korokke IIII

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Mom’s Korokke (Croquette)
Prep time
Cook time
Total time
Serves: Makes 16-18 Korokke
  • 2 lb. (about 4) russet potatoes, peeled and halved
  • Salt
  • Freshly ground black pepper
  • 1 Tbsp. butter
  • 2 Tbsp. oil
  • 1 large onion
  • 1 lb. ground beef
  • Salt
  • Freshly ground black pepper
  • 3 eggs
  • 2 cup Panko
  • ½ cup flour
  • Oil for deep frying
  • Tonkatsu Sauce (or Homemade Tonkatsu Sauce)
  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 out 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 the potatoes).
  4. Transfer the potatoes into a large bowl and mash the potatoes. Add salt, pepper, and butter.
  5. Meanwhile, chop onion finely.
  6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
  7. Add the meat and break it up with a wooden spoon. When the meat is cooked, add salt and black pepper. Turn off the heat and let it cool.
  8. Before adding the meat into the mashed potatoes in the bowl, get rid of the juice from the meat. If the mixture is too soft due to too much liquid, you can’t make a nice korokke shape and it won’t be the right texture when you bite into it.
  9. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
  10. While the mixture is still warm, but not hot, start making Korokke balls (mom made little one for the kids). Let the Korokke balls rest in the fridge for 15-30 minutes (make sure they are completely cool before deep frying).
  11. Dredge each ball in flour, egg, and Panko. Put the Korokke back in the fridge till oil is ready for frying.
  12. In a wok, 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.
  13. 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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  1. Thanks for sharing your mom’s korokke, look absolutely delicious because we love deep fried foods..Have a safe trip back home and send my regards to your mom ^_^..your mom is staying in Osaka right? i going to this place soon…

  2. I love croquettes and had this exact dish in a little spanish bar just last week. Although I don’t eat ground meat (Barry had to eat that part) I really enjoyed it and had intended to make them myself soon, perhaps with cheese to replace the meat.

    I love the idea of leftovers in a sandwich too, thanks.

    Have a fab trip to visit your family (I’m jealous) and we want to hear all about it when you’re back!

  3. You’re making me really hungry in the middle of the night here, Nami! You’re such a lucky girl that your Mom can make these yummy croquette. I crave for croquette whenever I visit this little Japanese plaza where there is a restaurant that specialized in croquette. I wish I can try your Mom’s home made version though.

    Hm….the food that I always enjoy visiting my home town (Hong Kong) would be Dim Sum. It’s just not easy to find good ones in L.A.

    Wish you a nice and safe trip back home…and have fun! :)

  4. Nami these look sensational. I love the list of the ingredients and I adore anything cooked in panko crumbs! How exciting for you to be heading home and what an opportunity to enjoy all those recipes you grew up on. Have a great time xx

  5. I miss croquettes. I used to eat them very often.
    I often saw your comments in Hyosun’s blog, eating and living, and decided to visit your site. I am glad that I did. What a wonderful recipes you share for Japanese cuisines! I love Japanese food. I had Tappanyaki dinner the other night and it was delicious and my kids absolutely loved seeing chef cooking all the meats and veges.
    Have a great trip to Japan. I visited Tokyo a few years ago and I loved it. The food was so delicious.

  6. I certainly understand how life can sometimes take over where it seems you never have enough time!
    Your croquettes do look amazing. It does surprise me at the ease of this recipe as well as so few ingredients. I can see how this got to be one of your favorites-yum! Saving this recipe. Happy Monday!

  7. Those croquettes are calling out to the meat and potato girl in me! They sound like a wonderful family tradition! I hope you have a safe and fun trip!!

  8. These look really good and I know they’d be a big hit at my house. When all my kids come home they look forward to and request that I make certain things. Tacos, chocolate truffle cake and French toast, just to name a few. And of course, I’m happy to oblige. I’m also happy to hear that you get to see your family soon.

  9. This looks really really good. Our mums get perfect results with deep frying and syrups without using thermometer. Professional chefs use gadgets and sometimes they get it wrong. Maybe we can conclude that sometimes technology cannot replace experience and common sense:)
    Have a great vacation

  10. Hi Nami,
    These potato pattice look amazing!
    In Indian cooking, we make some thing similar too. I use soaked bread to bind the potato mixture and stuff with any meat (mostly chicken or minced goat) or peas for vegetarians. It is something I have grown up eating too and every time my mom made this my eyes would light up.
    Love your recipe! Have a great trip Nami.
    What I enjoy eating back home is roomali roti which are these very thin, soft tortillas that just melt in your mouth. I haven’t come across one Indian restaurant in the US that serves this. And of course enjoy eating anything that is home made by mom. Nothing beats that.

    • Geetha

      Yeah I know!! Down South (India) where we eat beef, these are called cutlets :-)! I also make them with beetroot and Yams. I just run toasted bread through a blender to get the breadcrumbs.

  11. Nami! These look fantastic!! I can see why you love them so much. We have something similar in Sri Lanka called cutlets or frikkadels. I love that you made it into a sandwich too… I do that for my kids for lunch. :) My mouth is literally watering thinking how good these croquettes must taste. Mmmmm! Have a great week! I’m glad your hubby is back and you’re not so busy, but if you’re going to Japan soon… then you must be busy packing and getting ready. Have a wonderful trip!! ~ Ramona :)

  12. What a wonderful family favorite. These croquettes look delicious, Nami, and I can see how they would definitely be a delicious treat to enjoy with your family. Thank you for sharing! So glad that your husband is back, too – Mine was away for 10 days on business last month and even without kids, it was difficult. :)

  13. Finally – something in the Japanese culture that is similar to a food I grew up with! My mom use to make something similar (unfortunately I don’t have her recipe), but the look and the list of ingredients sound like what we called a meat and potato patty. In the southern U.S. we don’t use fancy words like croquette. :) Your pictures and list of ingredients gave me a big deja vu moment. Thanks for sharing your mom’s recipe! Now I’m going to have to make these just to bring back that memory! Have a wonderful trip to Japan!

  14. Oh Nami, this croquettes recipe and your lovely story reminded me of my late Mom. She also used to make something like this often. I posted a crab croquettes recipe last month, too. These are the family recipes that stay with us, not just for the content, but the memories they bring. Thanks for sharing this. I will try this for my family. Enjoy your Japan trip home. You must tell us about it when you get back! Safe travels, Nami!

  15. I love croquettes! And haven’t had them for ages. These look tremendous. Deep frying is something that I have problems with too – fear of frying. And maybe because it’s messy and a hassle – all of that oil to deal with. But the results are so good! Have a great trip home, and thanks for such a nice post.

  16. Awww, it’s always so nice to eat Mom’s foods! I love that your Mom made little ones for your kids, that’s just so thoughtful! Bet your are excited about the upcoming trip, hopefully you are almost done with packing, it’s nice to let Mom take care of us once a while… My Mom gave me a lecture over the phone yesterday, because I am still sick and sounded horrible, so she told me I need to take better care of myself and she’s going to look up remedies online and tell me what to do. Hahahah! I told Trinity I got lectured by grandma and she laughed at me, it is pretty humorous to get yelled at when I am almost 40 years old!

  17. These look mouth-watering. Pity, I don’t eat beef, so would substitute with pork or chicken, but I’m sure they would taste just as good. I love the idea of putting the croquette in a sandwich too! In India, there’s a street food that is somewhat similar – it’s got a nice crunch.

    Have an awesome trip to Japan and catch up with you once you’re back!

  18. It looks delicious! I haven’t had one for quite some time now as those bought outside sometimes can be soaked up with oil due to bad deep frying *horror* !!
    Have a great time in Japan! Is it sakura season now ? must be so pretty 😉

  19. donna mikasa

    Thank you for sharing a treasured family recipe! We love croquettes and tried to eat as many as we could when we were in Japan. Your photos look scrumptious as always!

  20. I love this dish! :) I love potatoes and anything stuffed with potatoes. In Sri Lanka, we have a similar dish that are called cutlets and the only difference is that instead of beef and potatoes, fish and potatoes are usually used. Have a great time in Japan, Nami!

  21. Janice

    Thank you for sharing this lovely recipe, Nami.

    I hope you have a great time visiting your family in Japan. Happy and safe travels!

  22. Chika

    You use just one onion, right? (Just wanted to make sure since onion seems to be missing from your ingredient list…)

    • Thanks Chika! We used 1 large onion. Thank you for letting me know. I cut and paste from the recipe, but original recipe was even missing the onion! Thank you!

  23. This is one of my favorite comfort foods that my mom makes too!!! So funny that you include ground beef in yours too since most places have them with veggies only. As an addition, you can add shiitake mushroom and bamboo shoots (which my mom adds in hers). LOVE this post and so happy to see it on your blog!

  24. These look so yummy, Nami! I actually just made some vegan versions of these for a bento (my mum’s recipe as well) but we normally have some “squished” spinach or kale with it as well. ^^

  25. This is so interesting…here in Peru we have a traditional dish called “papa rellena” (in English could be “filled potato”), it is very similar like this croquette, the difference is that we do not mix the filling with the mash potato, we put it in the center and then we give a potato shape, and to fry, we only use flour and egg.

  26. Hi Nami – I think I told you before that the best, most incredible croquettes I ever had in my life were in a place in Tokyo. I can remember them like it was yesterday – and these look just as delicious and golden as the ones I had those years ago. I think the key to a good croquette, or “korokke” in this case, is the breadcrumbs, or panko here. I’ve tried with non-panko before and had bad results, so I’ll be grabbing some of that next time I’m in the Japanese store in Paris!

  27. Laura

    It’s been a while since I’ve had korokke! Or a korokke sandwich! Those are even better.
    Whenever I’m with my family, we always make a giant pot of curry. After all these years, I think curry tastes better with more people around the table. Have a great time in Japan!

  28. Those look crazy good! How great that you get to go back to Japan soon. My mom actually doesn’t cook (lol – she thinks it’s too much effort and doesn’t like to do it). But every time I go back to the Philippines I’m always hitting up the street vendors for ihaw-ihaw (grilled chicken intestines) and palamig (a juice/jelly type drink).

  29. Both my mom and late grandmother were like that in the kitchen. My mom makes the best fried dumplings and my grandma made the best saltfish fritters. I have never made them on my own but I will soon, hopefully. Your story reminds me of dumplings and fritters! These Korokke’s look absolutely splendid and I’d go to Japan just to taste it from your mothers hand!!!!! Enjoy your trip home! Tell your mom that your readers love her cooking :-)

  30. Jackie | Sweet and Salty SF

    Hi Nami!! Have a safe flight and fun trip during your trip to Japan! Jon and I hope to travel to Japan in the near future and we may ask you for some travel advice :)

    You’ve already received this award, but I want to pass along the Versatile Blogger Award to you! You were the first person to award our blog with multiple awards and we wanted to return the favor! We’ve really enjoyed reading your recipes and look forward to your future posts! You can find more info here:

  31. Those look delicious. I had a croquette for the first time when I visited the Netherlands, so tasty!

    I grew up in a very rural area of the US so my favorite thing to eat when I go back home is fresh food right from the local farms.

  32. コロッケ大好き!食べたいなあ。写真今日もきれいに撮れてますよ。お母さんとは仲がいいんだね。日本に帰れて羨ましい。桜が満開時期ですね。楽しい旅になりますように。私のブログへのコメントありがとう。

  33. Ah Nami! I love croquette! They are a bit troublesome to make (deep frying grease:), but guess that makes it special that you only indulge in it once in a blue moon. Great idea with the leftover too. Enjoy your mom’s special croquette when you are home to see her.

    PS: My mom always makes her signature (grandparents’ recipe) nasi lemak, coconut milk rice, when we are home.

  34. Aw what a sweet story, Nami. There are definitely dishes I ask my mom to cook for me when I return home, namely, kimchi. :)
    These look lovely and I hope you get to eat your heart’s content out when you return to Japan!

  35. Wow, I can see why you look forward to this meal when you visit! It sounds delicious! Aren’t you glad that the dark winter days are gone and spring is here for beautiful foodie pictures? OH and the warmer weather :)

  36. Eri

    they look amazing Nami, and I cant see any “strange” ingredient in them! Soon to make!
    Have a lovely trip to your homeland my friend!

  37. I know what you mean. I’ve been having trouble getting to all my emails and visiting everyone else’s post. I feel bad too but sometimes it’s so hard with other things in our schedules.

    These little bites look so scrumptuous but then that’s not unusual. You always have amazing posts.

  38. Nami – these look delicious! I don’t have a dish…since I’m really the first person in my family that ever cooked! However, whenever I visited my mother-in-law…she always wanted me to make my Greek Salad. She just loved it! Have a GREAT trip!

  39. Hi Nami!

    Your croquette come close to the goan ones, except that here they dont use panko but a few spices instead.

    You must be so excited of going to japan, I would for sure!

    When I go to my home in austria I have always Sauerkraut wit knödel and sausages first. Its heavenly good!

    If I am in france then the first thing I do is go to the bakery behind my grandparentshouse to by some fresh croissant. =D

  40. Nami, your croquettes look so delicious. They make me hungry! I will definitely try this recipe. Since I don’t eat beef, I will substitute ground pork for beef. :-)

  41. I just loves your Korokke so much that I have made this again and again. Thanks to you and your mom for sharing this delicious Korokke!!

  42. Looks good… well everything Deep Fried will always taste good :)
    Have wonderful trip home… ahhh its Sakura in Japan!!! One of my ‘must visit must see’ is to be in Kyoto for the cherry blossoms displays :)

  43. Dear Nami,

    Your croquettes look awesome and decidedly more delicious than the western style potato or meat croquettes. My problem is I really dislike deep frying at home because of al the mess and amount of oil involved. Perhaps this is one deep frying exception that I would make.

  44. Korokke sandwich??? Mini korokke??? Nami, you are seriously tempting a person who has had korokke… two days ago and still feels guilty about the amount she has eaten.
    I have been doing your korokke recipe (mushrooms, carrot and ground beef) for such a long time and I am wondering if it’s not my favourite Japanese dish.
    I’m hesitating between this and okonomiyaki.
    Your mum’s korokke look terrific and I can well believe she makes them like no one else. You are so lucky to east such delicacies during your stay in Japan.

  45. Awesome to see your mom’s recipe, Nami! This is so similar to something my mom makes too – except with shallow fry it.. and I love making sandwiches with it too! I want to try your mom’s recipe sometime soon :) Thanks for sharing this!

  46. Natalie

    Nami I always love stopping because all of your recipes are so beautifully photographed and unique! These croquettes look so good!!

  47. Nami, I’ve never seen croquettes look this good! My favorite place to order them is in a small Japanese place in Menlo Park and they make croquettes, I’m guessing, out of their leftover potatoes from Japanese Curry rice. They’re so light and never oily tasting. However, I think your mom’s version just eclipsed those–these look amazing. I completely understand why this would be your favorite request to mom. Bookmarking.

    Safe travels, Nami!

  48. These sound amazing! I love mom’s home cooked food, it is always the best!
    I have a croquette recipe for and Indonesian version of these we are trying soon!

  49. Ohh have a lovely and safe trip Nami :) it’s wonderful how you are able to go back to Japan and visit your mum so frequently ~ These croquette looks fantastic like something you can order in a Japanese restaurant! YUM YUM!
    I always ask my grandma to make a special dish when I come back to Hk and when I visit her it’s some type of fried tofu hehe ~
    Enjoy your trip!!!!

  50. What a wonderful, special recipe! Isn’t it funny how hard it can be to recreate our parents’ recipes? This looks absolutely delicious and I can’t wait to try it! I always have a long list of foods I can’t wait to eat when I’m home!

  51. Nami, these look absolutely amazing! I could eat a whole plateful of them, I’m afraid. I hope your life slows down soon–it sounds like it’s been crazy.

  52. Hi Nami,

    Just looking at the Karokke I can tell they taste delicious. The leftovers sandwich sound so good too. Glad to hear your hubby is back and hopefully you’ll get time to relax a bit before your upcoming trip. When I visit my parents they just make all my childhood favorites, so many :)

  53. I love my mum’s white bean stew and ask her to make it for me when I am home.
    I hope you will have a safe and wonderful trip Nami and I can’t wait to try these, my kids love potatoes and I think they will enjoy these

  54. Hello Nami, and here I am commenting over the other side of the world right now, visiting my parents in Singapore!

    I can’t single out a food that I will always eat when I am visiting my parents here. I just eat a lot of food. And I know it is good not to cook and let someone else cook. 😛

    Take care Nami and enjoy your upcoming trip.

  55. Oh my goodness, that korokke sandwich looks FANTASTIC! How wonderful for you to be able to visit your family in Japan soon! I bet you will enjoy the amazingly delicious foods of your childhood!! Have a great time Nami!

  56. I adore Korokke! Whenever they have these in the menu of my fave Japanese restaurants, I order it! Some places add corn (my fave) in their korokke as well, but I suppose that’s not traditionally Japanese! I will definitely try these at home! Yum! Thanks for sharing your mom’s recipe! Our tradition at home is spring rolls…another deep fried delight!

    • ちびか〜ちゃんさん、コメントありがとう。いくつか原因はあると思いますが、思い当たるのは、コロッケ内の水分。きちんと水分を飛ばし(レシピのステップ3が重要)、冷やしてから揚げることが重要です。そしてしっかり小麦粉をまぶすことも大切。揚げるときにコロッケをいっぺんに入れすぎると、油の温度が下がるので、いっぺんに入れすぎないこと。そのくらいかな・・・。次回は爆発しませんように!^^

  57. I would always ask for my mom’s Sukiyaki. I’ve had korokke at Japanese restaurants, but your mom’s looks better! Enjoy your visit, Nami – I can’t wait to go to Japan later this year to visit Chloe :)

  58. Yum! These look mouthwatering, and nice and crispy on the outside. There’s nothing like mom’s cooking. Enjoy your trip and your time with your mom! I know you’re going to have a blast eating.

  59. It is funny, every time I read a recipe for Croquettes, I say I need to make them…..but still have not made them! I love the idea of making them with ground beef, and how fun you put them in a sandwich:-) Hugs, Terra

  60. my favorite thing ever that you have ever done on here! I love lightly fried croquettes but never had it with beef- believe it or not. Always just cheese or shrimp. Love your version and can’t wait to give it a try!

  61. I was scratching my head when you said that you wish you had better picture. C’mon, this is a very nice picture, Nami! haha! Mom’s recipes are always the best recipes because they were made with love and your kids will say the same thing in the future. Well, have a nice trip to Japan and hope you have a wonderful time there. Take care.

  62. Nami, I totally believe you… these must be the most delicious croquette in the world! :)
    Wow, a Japan trip… I envy you! But maybe you’d envy me for my next trip, in Provence (France)…
    Talking about perspective, uh?! 😉

  63. I know, sometimes life just gets too busy especially with young kids!But glad you’re back now :)These Korokke’s look so delicious and tasty!No wonder you’ve enjoyed them so much over the years!I guess I can try these with Chicken mince instead of beef (I do not eat beef)!Thanks for sharing Nami and enjoy your stay in Japan :)

  64. Yum! These korokke look to die for!!! So crunchy and soft inside! mmmm I am hungry now!

    Enjoy your time in Japan! And above all have fun with your family and friends! I know how excited you must be! :-)

  65. I thought I did comment to this post, hu…
    You touched me on this Nami. Like you, I have the chance to eat my beloved recipes once I visit the middle east every year or two some times. One of my favourites is called Musakhan, I tried to make it here, but it never came out like the one my mom always do.
    Your potato croquette are such a delicious and yummy, I have to try it one day.
    Have a nice trip back home Nami…

  66. I was already oohing aahing and being envious of your beautiful flavorful cuisine…. and then I saw the sandwich and my jaw literally dropped. That sounds like a masterpiece. Something delicious and cozy – I have to move closer to you.

  67. love the look of these. somewhat similar to our Cuban croquettes but I like the simpler technique of these! And, we make sandwiches from our leftovers, too. I’m now becoming more curious about any similarities in our cuisines!

  68. I can see why these are a family favorite! My family would devour them, too – they sound absolutely delicious. Your step-by-step technique is very helpful. Enjoy your visit in Japan!

  69. Thao

    My new friend is Japanese and a super good cook, everytime I come to her place I tend to eat far too much and always fell a little bit embarrassed!
    So glad to find your blog, now I can learn to cook Japanese at home.
    This is my first dish, the korokkes look and taste yummy. Perfect for dinner and my little girl’s lunch box.
    Thank you very much for sharing.

  70. Hi Nami! I love japanese cuisine and always look for something traditional and yummy. These korokke look delicious and I’m sure they taste great too. I’ll try the recipe soon. Thanks for sharing!

  71. Esther

    Hi Nami,
    For the Croquette recipe, can i replace potato with pumpkin and can i omit the meat? Without the meat, how much more of potato (or pumpkin) should i add? Thanks.

    • Hi Esther! Sure, there is Kabocha Korokke (pumpkin korokke) in Japan too. :) I make Kabocha Korokke but haven’t written up a recipe. I usually add meat and 1/4 or 1/2 kabocha for my family.

      Hope this helps!

  72. rosemarie

    I cooked this recipe perfectly for the first time and it was so good! I will cook it again. Thanks for sharing!

  73. Oh man! This actually looks like what I used to get when I went home! Same ingredients, but instead of deep frying, you toss it all into a double crust pie and bake it. We just called it meat pie.

    Looks amazing!

  74. These meatballs look AMAZING! I will definitely try this recipe, thanks for sharing your mom’s recipe here! Moms are always better, aren’t they? I sometimes feel the same. Some dishes I cook aren’t as good as mom’s although I use just the same ingredients with her. My mom always makes stuffed grape leaves and stuffed bulgur kofte whenever I visit home or she visits us. I adore her cooking!

  75. Tarin

    I’ve only been able to make these once because they take time and I have a toddler who doesn’t like when I focus on anything other than her lol. I unfortunately made mine a little too thick ^^; . But they were yummy anyway!! I can’t wait to be able to make them again! (Maybe during a daddy daughter trip day lol)

    Thank you so much for sharing this recipe :) love!

    • Hi Tarin! I went through the similar stage too, and that time it was very hard for me to deep fry… I just couldn’t focus. Now that the kids are older, I got busier and have less time to make this, but my kids and I love love love korokke… I actually bought a bag of potatoes thinking of making this. :) Thank you so much for trying this recipe!!

  76. Tom

    Hi Nami,

    These look soooo good! I had one question though: if I make these over night can I eat them in my bento the next day (no reheat)?

    Also, is it possible to store these after making them? Like, refrigerating and then reheating later?

    Thanks in advance, and great recipes as always!

    • Hi Tom! I love these korokke and thanks for your interest in making these. :)

      When I make korokke for dinner and try to pack next day for kids’ lunch, I usually use a toaster oven to reheat (for food safety reason) and make the panko crunchy for better texture.

      Then I cool it down on wire rack completely (so bottom side don’t get soggy) before packing into bento so that condensation won’t make the korokke soggy..

      It looks complicated, but it’s not that hard or time consuming. I usually reheat before kids wake up and then let cool while they are eating breakfast. :)

      For storing, I keep (already fried) korooke in air tight container and freeze it (even if you are eating that same week – taste better). Then defrost and bake in toaster oven.

      Hope that helps!

  77. お母さんの味、家庭の味だね。作り方もそれぞれなのね。同じような材料なのに、ふんふん、なるほど。コロッケ大好き人だからこのやり方で作ってみようかしら。おいしそうだわね。

  78. Hi Nami,
    Thank you so much for sharing this.
    I cooked this the other day and they are awesome. My family loves it very much.
    From now on this dish will appear on our dinning table very often. 😀
    I have just post my korokke in my blog too :)
    Thanks again.

    • Hi Doreen! Thank you so much for trying this recipe. I just saw your post – they look so delicious! Now it’ll be my turn to make this. It’s hard to just look at them and not being able to eat. 😉 Thank you for your feedback!

  79. Jeana

    Hi Nami, I’m fairly new to your website stumbling upon it by chance and I couldn’t resist making these delicious looking treats! I cooked them for lunch today and my family and I weren’t disappointed, they were delicious :) I haven’t had much Japanese food before, but I’ll definitely try cooking it more often now with the help of your recipes. Keep up the great work with the blog!

  80. Julie B.

    My mom makes these identically! And she is the same way about deep fried food; always perfect tempura, french fries, korokke, shrimp balls…honestly I do not even try because it can never compare to Mom’s!
    oh and we never made korokke sandwiches with leftovers, what a great idea.

    • Hi Julie! I’m so happy to hear your mom make korokke same way! These are so delicious! And yes, do make sandwich next day. I look forward to it every time I make it. :)

        • Hi Dalia! I’ve never tried prepping the day before, so I did some research. I found some good suggestions a lot of people talk about.

          Option A
          1) Finish until Step 11 (until putting panko).
          2) Then pack in air tight container and freeze.
          3) Next day in the morning you move it to refrigerator (to defrost)
          4) Dredge in panko again
          5) Deep fry

          Option B
          1) Finish until Step 11 (until putting panko).
          2) Place korokke in single layer on a plate and lightly wrap with plastic wrap (to keep it dry, instead of moist – Korokke may get soggy a little bit).
          3) Dredge in panko again
          4) Deep fry

          Option C
          1) Finish making korokke.
          2) Refrigerate or freeze korokke in an air tight container.
          3) Use toaster oven (or oven) to re-heat. Do not use microwave because it’s not going to be crispy outside.

          Actually I always enjoy eating leftover next day… .and use Option C (use freezer method). It’s still tasty! :) Hope this helps!

  81. Diana @ASpoonfulofLuxe

    This is so beautiful, and I can see why your family loves it so much! When we go home, my Mom always makes us Yankee Pot Roast. Funny, as we’re from Santa Barbara, CA, and I’m not even sure where she found this recipe. But, it is homey and delicious, and takes 2 days to prepare. :-)

  82. Sandy

    What a coincidence! My son just told me to make this last week!
    Can you please teach us how to make cream korokke, I haven’t tried and seems difficult?!

  83. anju

    Hi thank you Nami for lots of wonderful Japanese cuisine that I have not tried before. Love the tonkatsu, ebi fry, korokke recipes and will be trying it pretty soon. Just want to know can I bake all these recipes mentioned above instead of frying? As the family is on low Carb and low fat diet. In the past I have cooked yakitori, tamagoyaki, they were a lovely addition in me cooking a be to box meal..thanks to my hubby for introducing me 2nd time to Japanese food which was a be to box meal in a food court…Since then I loved it and even tried okonomiyaki in a restaurant only think I disliked was the bonito flakes…planning to make it but can you suggest a not fishy substitute? Thanks once again looking forward to read your reply in this site.

    • Hi Anju! First of all, please understand that “traditional/authentic” recipes ALWAYS use deep frying for those recipes with the right deep frying technique. The result is simply amazing that sometimes you don’t even feel oily.

      Yet, at home, we try to eat healthy and there are some “baked” version available. I have baked chicken katsu recipe (it’s called “Crispy Baked Chicken”) and the same method can be used for pork, shrimp, and korokke.

      The result is pretty close to deep frying and I’m very happy with this recipe. :)

      Now for Okonomiyaki, you can simply omit katsuobushi for topping. No need to substitute, because that is unique ingredient that is hard to replace. But you will need “dashi” for okonomiyaki recipe, which contains bonito flakes. If you really don’t like the bonito flakes, you can use “kombu dashi” instead of regular dashi. Hope this helps!

    • Hi Theresa! So happy you tried this recipe! It’s my #1 recipe that I love from my mom’s cooking… Thanks for trying this recipe and writing feedback. xo :)

  84. Connie

    Hello! This recipe looks fantastic and I can’t wait to try it! By any chance, is it possible to bake or toast them rather than frying them? Thank you an I love your recipes! (⌒▽⌒)

  85. Kai

    I guess I’m stuck not really having a favourite food from growing up that I can eat now… My parents weren’t especially good cooks (I have been cooking for myself for a long time) but my grandmother was. But she’s passed, and none of her recipes were handed down… :/
    Oh well, I make pretty good foods, and your site helps me to make more. XD

    These look amazing. Do you think it would work if one skipped the frying and put them into the oven? It wouldn’t be quite the same, I know, but fried foods upset my digestive system.

  86. Onio

    I noticed that your other Korokke recipe you put egg in the mixture, while this has no egg as a binder.. Would it make any difference?

    Have you tried putting this on an oven?

      • Yes, you probably saw the comment above. I haven’t tried it yet but I’ll test it next time I make Korokke. Theoretically it should work as everything is already cooked inside. :)

    • Hi Onio! It’s up to you. My mom never puts an egg in it (which is this recipe) and it still tastes amazing. Some recipes use an egg, some don’t. Not a big difference, I’d say. It adds more flavor and keep it moist.

  87. Martijn

    I made them last night for family dinner, and although mine didn’t look as good as yours
    they had everyone ask for seconds (and thirds)
    Thank you

    • Hi Martijn! Thank you so much for trying this recipe! :) I really love this food and I’m so glad to hear you and your family enjoyed it too! Thanks for your kind feedback! :)

  88. Sujitra

    Made these last night and they were yummy! I used pork instead of beef though cause my grandma can’t eat beef.

    • Hi Sujitra! Thank you so much for trying this recipe! I’m so glad to hear you enjoyed this recipe. Thank you for your feedback! :)

  89. June K

    My mom used to make korokke and I loved them. She did show me how to make these but step #3 and #11 are not steps she used so I will have to try that. I don’t have a recipe as she did the “little of this and a little of that” (oyoso). Thanks for sharing.

    • Hi June! I can imagine your mom’s korokke is so delicious!!! The step #3 and 11 are good to have. You can always make it without those steps, but just a tiny thing that helps to improve… :) My mom’s cooking is the same way, which is why I started this site for my kids. 😀

  90. Mark

    Hi Namiko, I like to make a big batch of these up to stage 10. Then I arrange them on a baking try and individually freeze them. After that I just defrost as many as I need when I need them, and continue from step 11-13. That way it’s a great “meal in a minute”. I like to serve with steamed brussell sprouts. Yum!

    • Hi Mark! I’ve never stopped preparing korokke at Step 10, so thank you so much for your feedback and share your method! I am always worried about freezing & defrosting them when it comes to deep frying, but it’s good to know it works! Thank you very much! I usually make A LOT (till last step) and freeze them, and reheat in the toaster oven to enjoy. :) Thank you again!

  91. Mark F.

    Hi Nami,

    As i was searching for something for dinner today, i ran across “Mom’s Korokke” in a google search lol. Out of curiousity, i ended up here and just wanted to thank you for this recipe. Always looking for new korroke recipes. This looks just like my moms recipe, which i should have gotten years ago, but things you tend to forget when they start getting elderly and sick. I think she used about half the meat/onions though, she was very health conscious, but the overall is exactly like how she used to make them. One thing i can’t forget is helping her make them, dipping them in the, flour, egg and bread crumbs, while she fried them up. She would line them up on a grate with paper towels as well and I would always beg and steal one before dinner with some bulldog (japanese brand) sauce. Today i still crave a good korokke and these i will make tonight, as i know they will be delicious. Thanks again for bringing back memories of mom, and a delicious korokke recipe, appropriately named “Mom’s Korokke”! Next will be the matsutake chawan mushi, another one of those dishes i miss.

    • Hi Mark! Welcome to my blog! What a wonderful surprise that my mom’s Korokke recipe lead you here. It’s my most favorite Japanese food! I’m actually in Japan right now and already asked my mom to make this korokke on the last day of my stay. :)

      My mom use more beef in the korokke. I always felt store korokke is not good enough as it’s mostly potato. I thought they don’t put it to cut down on cost, but realized later on that that’s the normal korokke. I’m so used to eating my mom’s korokke that I make my own just like hers.

      We were actually traveling together when I saw your comment and she was happy to hear you like your mom’s Korokke. :)

      Thank you for your sweet comment. Hope you enjoy my blog and recipes!

      • Mark F.

        Hi Nami,

        Just wanted to say how lucky you are to have your mom’s korokke freshly made for you! Oh, i understand the extra ground beef, and i made it your mom’s way as well and it is delicious.. No store bought korokke ever compared to home made like this, that’s why korokke always has to be made fresh. It’s just not the same, and you’re right, store bought never has any meat!

        Well, hope you had a great time in Japan, and wish you and your mom well! I do look forward in trying more recipes from your website, so thanks again!

        • Hi Mark! I appreciate even more now as I know it takes time to make this dish. My mom is better at deep frying, so it tastes better (and she uses good beef!).

          Thank you so much for your kind words once again! :)