Mom's Korokke

Korokke (Potato & Meat Croquettes)

Course: Main Course
Cuisine: Japanese
Keyword: croquette, korokke
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 16 Korokke

Soft creamy potato with ground meat inside a tasty crunchy shell, Korokke (Japanese Potato and Meat Croquettes) is my favorite Japanese food and this is my mother's recipe.

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Ingredients

  • 2 lb russet potatoes (900 g = about 4 potatoes) (peeled and halved)
  • ½ tsp salt (kosher or sea salt; use half if using table salt) (for potatoes)
  • Freshly ground black pepper
  • 1 Tbsp unsalted butter
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 onion
  • 1 lb ground beef (454 g)
  • ½ tsp salt (kosher or sea salt; use half if using table salt) (for meat) (¼ tsp table salt)
  • 3 large eggs
  • 2 ½ cup panko (Japanese breadcrumbs) (125 g)
  • ½ cup all-purpose flour (60 g)
  • neutral flavor oil (vegetable, canola, etc) (for deep frying)
  • Tonkatsu Sauce (See Notes for homemade recipe)

Instructions

  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.
    Mom's Korokke 1
  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).
    Mom's Korokke 2
  4. Transfer the potatoes into a large bowl and mash the potatoes. Add salt, pepper, and butter.
    Mom's Korokke 3
  5. Meanwhile, chop onion finely.
  6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
    Mom's Korokke 4
  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.
    Mom's Korokke 5
  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.
    Mom's Korokke 6
  9. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
    Mom's Korokke 7
  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).
    Mom's Korokke 8
  11. Dredge each ball in flour, egg, and Panko. Put the Korokke back in the fridge till oil is ready for frying.
    Mom's Korokke 9
  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.
    Mom's Korokke 10
  13. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.
    Mom's Korokke 11
  14. You can store the leftover in an airtight container and freeze up to a month. To reheat, put frozen or half defrosted korokke on baking sheet lined with aluminum foil or parchment paper and bake at 350 ºF (180 ºC) for 15 minutes or until inside is warm.

Recipe Notes

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.