Piping hot mashed potato with meat encased in a crunchy golden panko shell, Japanese Baked Croquette (Korokke) is simply irresistible. This recipe requires no deep frying, making it healthier and easier to prepare at home.
If you have been following my blog for a while, you probably know how much I love Korokke (コロッケ), Japanese croquette. It’s always my first and last homemade meal that I request from my mom whenever I visit my home in Japan.
I have shared my mom’s Korokke recipe on the blog (here) and it’s one of the most popular recipes on Just One Cookbook. Through the year, I’ve been requested by many readers if they could bake Korokke instead of deep frying. So today, I am really excited to share the baked version. The method is very similar to how I make this popular Baked Tonkatsu recipe.
Watch How To Make Baked Croquette 揚げないコロッケの作り方
Japanese baked croquette recipe. Piping hot mashed potato mixed with juicy meat wrapped around a crispy panko shell. No deep frying required!
What is Japanese Croquette?
A culinary import from France, the Japanese adopted these beloved fried potato rolls when French croquette was introduced to Japan in the early 1900s. Japanese croquettes are closely resemble the French version, but the main difference is we typically serve them with tonkatsu sauce. We call this dish Korokke and write it コロッケ.
Japanese croquette consists of panko breaded, deep fried patties, filled with mashed potatoes with ground meat and onions. There are some variations which include curry flavors, cream filling with seafood, and vegetables filling like kabocha squash.
The shape is usually flat oval, although my mom makes her version thicker than store-bought Korokke. In case you wonder why I love my mom’s Korokke so much, it’s because she uses really good quality ground beef and she’s very particular about which potatoes to use too. If you’re in Japan, you want to get 男爵芋. Her Korokke also includes more ground beef, so it is really outstanding.
Baked Croquette vs. Deep-Fried Croquette
My love of Korokke has passed down to both of my children so they often request for it. Like many of you, I love deep fried food but it’s messy to clean up and the house definitely smells a bit unpleasant. Well, you no longer have to worry because baked croquettes make all those headaches go away.
You next question is probably, which one tastes better, baked or deep-fried?
As a huge Korokke fan, I have to be honest with you and admit that nothing beats deep-fried Korokke out of the deep fryer. The crispy shell on the outside and the piping hot mashed potatoes mixed with juicy beef on the inside. Croquette, borrow from the French word croquer, “to crunch” says it all. It’s simple, yet amazing comfort food.
However, this BAKED recipe is REALLY REALLY CLOSE to the deep fried version! And my family agrees.
For those of you (actually many of you — thank you!!) who tried my Baked Tonkatsu recipe can testify how close the baked Tonkatsu is compared to deep-fried Tonkatsu. This version of Korokke is just like that.
If you love Korokke, I highly recommend giving this baked version a try. You are guaranteed with no mess and no oily smell in the kitchen, and a much HEALTHIER Korokke to enjoy. If you do try, please let me know what you think in the comment below.
Great Party Finger Foods!
If you make your Korokke slightly smaller, they can fit perfectly in these Origami Cups (tutorial video here). These crunchy treats are great for appetizers, or even as main dish for kids’ party (in that case, make sure the croquettes are cooled slightly).
I hope you enjoy this Japanese baked croquette recipe. Thank you so much for reading, and till next time!
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CHARITY UPDATE…
Each month 20% of proceeds from selling my eBook will go to charity. For July 2015, I donated to International Rescue Committee. Thank you so much for those who purchased my eBook!
- 2 lb russet potatoes (900 g, about 4)
- 1 onion
- 3 Tbsp neutral flavor oil (vegetable, canola, etc) (divided)
- 1 lb ground beef (454 g)
- Freshly ground black pepper
- ¼ tsp kosher/sea salt (use half for table salt) (⅛ tsp table salt) (for beef)
- 2 ½ cup panko (Japanese breadcrumbs) (125 g)
- ½ tsp kosher/sea salt (use half for table salt) (¼ tsp table salt) (for potatoes)
- 1 Tbsp unsalted butter
- 3 large eggs
- ½ cup all-purpose flour (60 g)
- Tonkatsu sauce (For homemade recipe see Notes)
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Gather all the ingredients.
- Peel and cut potatoes into thirds or half and place in a large pot. Add water until it covers the potatoes by 1 inch (2.5 cm). Bring it to a boil and cook the potatoes until a skewer goes through easily, this will take about 20 minutes depending on the amount of water.
- While cooking the potatoes, you can finely dice the onion.
- In a large fry pan, heat 1 Tbsp. oil on medium high heat and sauté the onion until soft. Then add the meat and cook until no longer pink.
- Season with freshly ground black pepper and 1/4 tsp. salt. Remove from the heat and set aside.
- Combine the panko and 2 Tbsp. oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish and allow to cool.
- When a skewer goes through the potatoes easily, transfer the potatoes to a large bowl and drain.
- Mash the potatoes and season with freshly ground black pepper, ½ tsp. salt, and 1 Tbsp. butter.
- Add the meat mixture into the mashed potatoes and combine well. Some onions and meat yield more juice after cooking. In that case, avoid adding any juice into the potatoes. Wet potatoes will make it harder to shape the croquettes.
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While the mixture is still warm, but not hot, make thick oval patties, about ½ inch thick. Let the patties rest in the refrigerator for 15-30 minutes. TIP: Resting and cooling down the patties prevents the korokke from exploding while deep frying. The cold patties in the hot oil will not release any steam; therefore korokke will not explode in the oil. It also helps the ingredients to meld together.
- Preheat the oven to 400F (204C). Coat the patties with flour and pat off any excess flour.
- Then coat the patties with eggs and finally panko.
- Bake at 400F (204C) for 10 minutes. Serve with Tonkatsu sauce.
- To save for later, you can freeze croquettes up to 1 month. To reheat, put frozen or half defrosted korokke on baking sheet lined with aluminum foil or parchment paper and bake at 350F (180C) for 15 minutes or until inside is warm.
Tonkatsu Sauce: Homemade recipe, click here.
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.
