Easy Japanese Recipes

Korokke (Potato & Meat Croquette) コロッケ

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.


Posted in: Beef

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  • clara April 27, 2011, 12:14 am

    is it ok to freeze these after breading or do i have to cook them first before freezing?

    • Nami April 27, 2011, 12:29 am

      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 November 14, 2013, 1:30 pm

        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!

        • Nami November 17, 2013, 2:32 am

          I’m so happy you liked this recipe Sunny! Make many and freeze to enjoy later. :)

  • Cooking Gallery April 27, 2011, 12:38 am

    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 :)!

    • Nami April 27, 2011, 12:46 am

      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. :-D 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 May 8, 2013, 1:34 pm

        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.

        • Nami May 8, 2013, 1:53 pm

          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! :)

  • Ellena April 27, 2011, 2:11 am

    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.

    • Nami April 28, 2011, 2:49 pm

      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!

  • tinytearoom April 27, 2011, 2:55 am

    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!

    • Nami April 28, 2011, 2:51 pm

      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? :-D

  • Allie April 27, 2011, 4:01 am

    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 :D

    • Nami April 28, 2011, 7:51 pm

      Hi Allie! Oh I love sweet potatoes too. I’m glad you liked Korokke recipe! :-)

  • Min {Honest Vanilla} April 27, 2011, 6:15 am

    I love korokke! I always order it at Japanese restaurants :) But yours looked 10x better! Ok must find the courage to try it out too :P

    • Nami April 28, 2011, 7:59 pm

      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!

  • chopinandmysaucepan April 27, 2011, 8:11 am

    I don’t like deep-frying because of the huge amounts of oil but this might be an exception. Looks delicious but seems quite difficult to prepare?

    • Nami April 28, 2011, 8:04 pm

      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! :-)

  • skip to malou April 27, 2011, 11:35 am

    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!

    • Nami April 28, 2011, 8:31 pm

      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?

  • Jessica A April 27, 2011, 11:47 am

    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! :D

    • Nami April 28, 2011, 8:58 pm

      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 April 29, 2011, 1:50 am

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

        • Nami April 29, 2011, 1:59 am

          Ok, I’ll make it and write a recipe. It might take sometime, but I’ll be working on it. :-) Thank you for coming to my site!

  • Firefly April 27, 2011, 12:48 pm

    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!

    • Nami April 28, 2011, 9:07 pm

      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. :-)

  • Mika April 27, 2011, 12:53 pm

    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 ; )

    • Nami April 28, 2011, 9:10 pm

      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….!!! >_<

  • sonia April 27, 2011, 1:30 pm

    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 !!!

    • Nami April 28, 2011, 9:25 pm

      Hi Sonia! I hope you enjoy Korokke! With your photography skills, your Korokke would look much better and tasiter! ;-)

  • Lindsey@Lindselicious April 27, 2011, 1:37 pm

    Oh no, Nami you are killing me! (Or my waist line) I love korokke! Your bottom picture looks so delish, I want some with bulldog sauce for lunch. Do you think this would work if you baked it instead?

    • Nami April 28, 2011, 9:37 pm

      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! ;-)

  • Sandra April 27, 2011, 2:05 pm

    Yeah I could eat a couple, two, three, OK four of them easily. You are one hard working woman in the kitchen Nami!

    • Nami April 28, 2011, 9:45 pm

      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!

  • [email protected] April 27, 2011, 2:58 pm

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

    • Nami April 28, 2011, 10:00 pm

      Thank you for stopping by, Anh!

  • kat April 27, 2011, 4:34 pm

    I like croquette from the supermarket, especially the ones with black beans and curry in them :)

    • Nami April 28, 2011, 10:29 pm

      Hi Kat! What, black beans inside?! 黒豆?? Never tried that one. Yes, I love curry one too, but I haven’t had it for almost 15 years! Gee!!

      • kat April 29, 2011, 8:41 pm

        they put kuromame with the potato, really good! next time you come to japan you have to try :)

        • Nami May 1, 2011, 10:53 pm

          For sure!!! It’s great that you live in Japan so I get all the food update. ;-)

  • Jaqie April 27, 2011, 6:33 pm

    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~

    • Nami April 28, 2011, 10:46 pm

      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!

  • Manu April 27, 2011, 7:10 pm

    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! :-)

    • Nami April 28, 2011, 11:08 pm

      Thank you Manu!

  • Mandy - The Complete Cook Book April 27, 2011, 10:20 pm

    Oh my, these looks OUTSTANDING! I love croquettes so I am sure to love korokke. I took ground beef out the freezer this morning to make lasagne – I may just be making your korokke instead – time permitting.
    :-) Mandy

    • Nami April 28, 2011, 11:16 pm

      Hi Mandy! Haha. Your lasagna must be so good! ;-) Thank you for stopping by!

  • Giulietta @ Alterkitchen April 27, 2011, 11:19 pm

    I love croquettes… and these look definitely veeeeery good! I’ll try them! :)

    • Nami April 28, 2011, 11:22 pm

      Hi Giulia! Thanks. They are really delicious – hope you will like them. :-)

  • Susan April 27, 2011, 11:45 pm

    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.

    • Nami April 28, 2011, 11:27 pm

      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. :-)

  • rebecca April 28, 2011, 5:50 am

    these look amazing and I could also eat a bunch :-) I guess you could make extra and freeze some? Rebecca

    • Nami April 28, 2011, 11:34 pm

      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!

  • Mary @ Delightful Bitefuls April 28, 2011, 10:09 am

    Wow! These look incredibly delicious!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

    • Nami April 28, 2011, 11:49 pm

      Thank you for finding my website Mary! I’m going to visit your site now. :-)

  • Mikaela Cowles April 28, 2011, 10:50 am

    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 ;-) )

    • Nami April 29, 2011, 12:04 am

      Hi Mikaela! Thanks! Haha I’m happy to find someone who can eat a lot with me! ;-)

  • Cristina April 28, 2011, 11:04 am

    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. :)

    • Nami April 29, 2011, 12:07 am

      Hi Cristina! Yay I found another potato fan. :-) Thanks for visiting!

  • Biren @ Roti n Rice April 28, 2011, 11:09 am

    Your kerokke looks so much better than mine. Adding the carrots and mushrooms is a great idea. It looks really tasty!

    • Nami April 29, 2011, 12:10 am

      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! :-)

  • Jill Colonna April 28, 2011, 1:14 pm

    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!

    • Nami April 29, 2011, 12:15 am

      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… ;-)

  • cooking rookie April 28, 2011, 1:22 pm

    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!

    • Nami April 29, 2011, 12:21 am

      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!

  • Sandra's Easy Cooking April 28, 2011, 4:17 pm

    This is just perfect Nami..wonderful pictures, delicious recipe and of course yummylicious!!!!! :)
    I will have to try your version soon!!!

    • Nami April 29, 2011, 12:37 am

      Hi Sandra! “yummylicious” is a cool word! :-D Thanks so much!

  • Tanvi@SinfullySpicy April 28, 2011, 4:35 pm

    I love potatoes.These look so so good with panko.crisp and perfectly fried.Wish I stayed near your place and dropped by for a quick tea :)

    • Nami April 29, 2011, 12:41 am

      Hi Tanvi! Haha that would be so much fun Tanvi! I would love that, mainly because I can eat your food and sweets!!! ;-)

  • Victor @ Random Cuisine April 28, 2011, 5:18 pm

    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?

    • Nami April 29, 2011, 12:50 am

      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…

      • Victor @ Random Cuisine April 29, 2011, 12:29 pm

        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.

        • Nami April 29, 2011, 1:24 pm

          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!! :-)

  • Happy When Not Hungry April 28, 2011, 6:22 pm

    Wow these look amazing! I love croquettes, so I would definitely love these Korokke. Nice job!

    • Nami April 29, 2011, 12:52 am

      Thanks Kara! :-)

  • Papacheong April 29, 2011, 6:53 am

    I just want to grab a fork and dig in.


    • Nami April 29, 2011, 1:39 pm

      Hello Papacheong! I wish too! No more leftover for me. :-( Thank you for your visit!

  • cindy/mijorecipes April 29, 2011, 7:29 am

    I love croquettes!!!! I am loving your website more and more! So many nice recipes! AND your photography is really excellent! Thumbs up!

    • Nami April 29, 2011, 1:45 pm

      Hi Cindy! Haha thank you so much! I hope I’m cooking what you like to eat. :-)

  • daksha April 29, 2011, 9:23 am

    Hi! nami i’m first time here and u have nice space and lovely blog:). ur dish (korokke) Lovely sounds very fabulous….

    • Nami April 29, 2011, 1:57 pm

      Thank you Daksha! I hope you enjoy my recipes. :-)

  • Adora's Box April 29, 2011, 9:56 am

    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?

    • Nami April 29, 2011, 2:01 pm

      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! :-D

  • Nam @ The Culinary Chronicles April 29, 2011, 9:45 pm

    I LOVE Korokke!!!!!!!!!!!!!!!!!!!!!!

    • Nami May 1, 2011, 10:45 pm

      Hi Nam! I know… so good right?! :-Dv

  • Beth Michelle April 30, 2011, 6:29 am

    Do you think your mom can come to Israel and make this for me?! It looks and sounds AMAZING! Dont be ashamed of you big appetite! I too have one as well :)

    • Nami May 1, 2011, 10:57 pm

      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! ;-)

  • Gourmantine May 1, 2011, 11:19 am

    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!

    • Nami May 1, 2011, 11:07 pm

      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.

  • Kim Chiu May 2, 2011, 12:20 pm

    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!

    • Nami May 3, 2011, 2:24 am

      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. :-)

  • June May 5, 2011, 11:45 am

    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

    • Nami May 5, 2011, 1:28 pm

      Thanks June! It’s a little time-consuming, but I hope you will like my Korokke recipe. :-)

      • June May 6, 2011, 11:14 am

        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 .

        • Nami May 8, 2011, 2:40 pm

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

          • June May 10, 2011, 11:27 am

            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 ;) .

            • Nami May 10, 2011, 12:00 pm

              Thank you June for making Korokke and letting me know. Your Korokke looks great! :-)

  • Simran May 6, 2011, 3:08 am


    • Nami May 8, 2011, 2:48 pm

      Hi Simran! Thank you for letting me know! I’m so happy and feel motivated by you now. :-) I hope all the work was worth it.

  • Lyn May 19, 2011, 8:06 am

    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! :D

    • Nami May 19, 2011, 8:27 pm

      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! :-)

  • Lilly August 27, 2011, 8:15 am

    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 =)

  • Adrianne September 2, 2011, 11:55 pm

    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!

    • Nami September 3, 2011, 3:26 pm

      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 September 10, 2011, 11:01 pm

        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!

        • Nami September 11, 2011, 11:59 pm

          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! :-)

  • Mel September 26, 2011, 8:53 pm

    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

  • Fern October 14, 2011, 1:44 am

    Looks yum! My favorite….love all your delicious recipes!

  • Sook November 17, 2011, 10:56 pm

    Korokke is very popular in Korea too! I love that there are so many similarities between Japanese and Korean food! :)

  • A_Boleyn December 7, 2011, 9:45 am

    These look so very tasty.

  • AZ_Secretary May 9, 2012, 4:09 pm

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

  • Stephanie August 5, 2012, 3:40 pm

    Funny, but I don’t think I’ve ever had a Japanese Croquette before. I’ll have to put a stop to that with your recipe!

  • Kimmi September 26, 2012, 7:35 pm

    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…

  • Alice@YiReservation September 26, 2012, 8:38 pm

    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*

  • Anders October 11, 2012, 1:10 pm

    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 :)

    • Nami October 11, 2012, 9:20 pm

      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!

  • dassana October 14, 2012, 8:22 am

    these are looking so good. i am sure a vegetarian or vegan version would also be great.

  • minnie@thelady8home October 14, 2012, 8:53 am

    LOVE the way this looks. The process is very similar to our ‘mutton’ chops – which really are goat meat or minced chicken croquettes. I am craving for some so bad.

  • Kathy October 14, 2012, 9:40 pm

    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 :)

  • Kathy October 14, 2012, 9:48 pm

    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 :)

    • Nami October 15, 2012, 1:04 am

      Hi Kathy! Yes, 3 eggs for the breading. If you want, you can use 2 eggs and dilute with milk. I’m sorry it wasn’t clear. :)

  • Kathy October 15, 2012, 7:40 am

    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 :)

    • Nami October 15, 2012, 8:36 pm

      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 October 15, 2012, 9:49 pm

        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 :)

        • Nami October 15, 2012, 10:39 pm

          Oh glad to hear that How To Deep Fry page was helpful. Thanks once again!

  • lulu October 25, 2012, 5:04 am

    i miss koroke. i find ur recipe, wow…that dilicious recipe….thanks so much

    • Nami October 25, 2012, 4:45 pm

      Thanks Lulu! I hope you like this recipe! :)

  • Reira October 30, 2012, 11:28 am

    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!

    • Nami November 1, 2012, 8:48 am

      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!

  • A_Boleyn February 11, 2013, 3:39 pm

    Nami, I finally got around to making these croquettes. I used ground chicken meat and they were tasty indeed.

    • Nami February 11, 2013, 9:42 pm

      Yay! Thank you so much for trying this recipe! Glad to hear you enjoyed these Korokke! :)

  • Billy April 11, 2013, 11:47 pm

    Thanks Nami!
    I really like this recipe! It’s really simple :)

    • Nami April 15, 2013, 9:42 am

      Thank you Billy! This is always my favorite food that my mom makes. Thank you for trying this recipe!! :)

  • katie April 15, 2013, 7:54 pm

    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.

    • Nami April 15, 2013, 10:33 pm

      Hi Katie! Let me know how baking them will turn out! Hope you enjoy Korokke. This is my favorite food growing up! :)

  • Sunny June 26, 2013, 12:46 pm

    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.

    • Nami June 26, 2013, 3:09 pm

      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. :)

  • Meg July 1, 2013, 9:12 am

    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)

    • Nami July 6, 2013, 1:30 am

      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. :)

  • Merlene Valdecanas August 3, 2013, 5:01 am

    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!

    • Nami August 4, 2013, 2:42 am

      Hi Merlene! In the recipe, I have a link for Tonkatsu Sauce. We usually use Tonkatsu Sauce for Korokke. I usually buy one from a Japanese store, but I also included the recipe (taste is not as same, but close enough). Hope that helps!


  • Merlene Valdecanas August 6, 2013, 11:23 pm

    Hi, thanks for your reply. I added grated cheese to my croquettes it tastes good, please comment …

    • Nami August 7, 2013, 1:02 am

      Hi Merlene! I’m happy to hear that you enjoyed the korokke with grated cheese! :)

  • Felli September 6, 2013, 4:54 am

    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!

    • Nami September 6, 2013, 1:21 pm

      Hi Felli! I’m so glad to hear you enjoyed korokke! Hope your family like it as much as you do. :) Thank you for your kind feedback!

  • Linda October 12, 2013, 9:26 am

    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.

    • Nami October 13, 2013, 9:24 pm

      Hi Linda! Thank you so much for your comment. I hope you enjoy making this recipe and eating… these are so delicious! :)

  • Tom October 12, 2013, 7:14 pm

    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!

    • Nami October 13, 2013, 9:28 pm

      Hi Tom!

      I use this brand.


      Shirakiku is a Japanese company who imports Japanese products. You can get other brands that are available. Usually there are two kinds, one is coarse and the other one fine. It’s your preference. Some people like panko to be very fine but I like little more crunchy side (coarse panko). :)

  • maya November 4, 2013, 12:41 am

    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.

    • Nami November 5, 2013, 10:30 am

      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!

  • Bao Ngoc June 18, 2014, 11:36 pm

    thanks for the recipes :))) they’re very delicious :))

    • Nami June 19, 2014, 8:37 am

      You’re welcome, Bao! :)

  • Crystal June 22, 2014, 1:37 am

    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:

    • Nami June 27, 2014, 8:09 am

      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!

  • Jess June 29, 2014, 3:52 pm

    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.


    • Nami July 2, 2014, 7:16 pm

      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. :)

  • Fatz August 30, 2014, 11:40 pm

    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! :D Thanks again!

    • Nami August 31, 2014, 10:50 pm

      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! :)

  • Karin November 12, 2014, 12:01 am

    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?

    • Nami November 13, 2014, 4:44 pm

      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! :)

  • snow_undine November 15, 2014, 6:22 am

    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

    • Nami November 15, 2014, 9:14 am

      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!

  • Mary November 29, 2014, 12:39 am

    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.

    • Nami December 1, 2014, 6:49 pm

      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.

  • Trish Fitzpatrick December 2, 2014, 6:13 pm

    Delicious recipe and very well photographed! Just lovely. Thanks!

    • Nami December 3, 2014, 7:31 am

      Thank you so much for your kind words! :)

  • Crystal January 20, 2015, 11:01 am

    Awesome Dish, I had a lot of fun making this and is very delicious.

    • Nami January 20, 2015, 10:23 pm

      Hi Crystal! I’m so happy to hear you enjoy making and eating this Korokke! Thank you so much for your kind feedback! :)

  • Linda February 24, 2015, 2:21 am

    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!

    • Nami February 26, 2015, 10:15 am

      Hi Linda! Mix strong and weak, and that’s all purpose flour. :) No katakuriko for this recipe. Hope you enjoy this recipe! :)

  • anne April 10, 2015, 10:52 pm

    Hello… Can you also use sweet potato?

    • Nami April 12, 2015, 8:49 pm

      Hi Anne! Sure you can use it. :)