Potato Korokke
- Total Time
- 2½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4medium russet potatoes (2½ pounds)
- 2tablespoons unsalted butter
- 1tablespoon neutral oil, such as canola, plus more for frying
- ½white onion, minced
- ½pound ground beef
- 1tablespoon soy sauce
- 1tablespoon granulated sugar
- ½teaspoon ground black pepper, plus more to taste
- Salt
- ½cup all-purpose flour
- 2large eggs
- 2cups panko bread crumbs
- Tonkatsu sauce, store-bought or homemade (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
408 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 15 grams protein; 689 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
- Step 2
Set potatoes in boiling water and cook until they’ve softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you’re left with a fluffy mixture, fold in butter until melted and set aside.
- Step 3
While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
- Step 4
Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it’s warm (but not cold).
- Step 5
With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
- Step 6
Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
- Step 7
Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
- Step 8
Fill a medium saucepan with oil to a depth of 1½ inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil’s temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They’re already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil’s temperature throughout — if the heat is too high, the korokke will burn, and if it’s too cold, then your korokke will be soggy.
- Step 9
Serve hot, with tonkatsu sauce, if you’d like.
Private Notes
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Cooking Notes
Margaret from Tokyo
For anyone who wants to try korokke for the first time, I would suggest learning from Nami at Just One Cookbook. Her site is fabulous source for Japanese cooking, and I cook from her recipes all the time. For this dish the photos/video would be rather helpful for the novice, I think. https://www.justonecookbook.com/moms-korokke-croquette/
Ben Goren
Let me echo the recommendation for Nani’s site. I haven’t made her korokke, but she is easily the hands-down go-to source for Americans wanting to cook Japanese food. Her site is encyclopedic; the recipes are authentic and tasty; and the instructions superlative, even for those new to the various techniques. And she mixes in travel blog posts and and and … … and she’s a really cool person to boot. b&
Margaret
Go for it. Here in Japan, korokke come in many forms. Minced spinach or mushroom, shredded carrot or kabocha, melty cheeses are my favorites.
Anna Conda
This looks like an ideal way to use leftovers. Less work, too, than making everything fresh from scratch.
Mata-ji
Inauthentic, but fried in the air fryer nice, golden and crisp. 340F for 12 min, flipped half way. 50:50 white/whole wheat flour worked out just fine. Also, added sautéed celery and carrot with the onion, then green peas when I mixed meat & potatoes together.
Callie
Has anyone tried this with an air fryer?
karin
I've definitely had korokke with cooked chopped carrots and peas instead of the ground beef, or I'm sure veggie crumbles would work fine.
Dave Kliman
It’s a pleasure to pressure steam the potatoes, which takes 2-3 minutes instead of 20-25. Clean the potatoes and cut into bite sized chunks. Throw into preheated pressure cooker with trivet in place as well as enough water to cover he bottom but not wet the potatoes. Pressure cook on high for 3 minutes under pressure. Turn off heat and allow to naturally cool to relieve pressure. Drain. Return to pressure cooker to dry, covering with a clean dish towel for 10 mins or until ready to go.
Dew
Has anyone made these vegetarian, with a substitute for the ground beef (e.g. meatless crumbles) or just without meat? Thanks!
Berk
This was brilliant and foolproof as advertised. Made homemade tonkatsu sauce, will be using it on a lot more than these korokke. Veganized it using Beyond beef and Just Egg, perfect...easy to make, really satisfying, just needs like a cucumber salad with sesame seeds to balance the fried food.
Leigh
Best advice is to salt and season the inside mixture to taste like something you want to eat. Miso is a good addition. Try it before you go through the breading procedure bc it can be bland (I did some testers). Also add salt/seasoning to the panko.
Vegetarian person
did it without meat and everything was fine, came out great!
Mary Ann
I made these and they came out great! Of course you have to monitor the oil temperature and that's normal for fried food. A couple of notes, the amounts of the flour and panko and even egg in this recipe were far too small. I'd say at least double what the recipe calls for. I halved the recipe and still had to add more of all three components. I measured the 3 inch by 1 inch dimensions but as an appetizer too much. Next time smaller patties and a little gruyere cheese. Yum!
Bill
My wife is not a sushi or seafood lover. One of the things that makes it easy to get her to go for Japanese is to say korroke. Made properly they are sublime.
G. Dietz
Would there be anything wrong with simply frying in a fry pan? All that oil and fooling with the temperature make me reluctant.
Mata-ji
Inauthentic, but fried in the air fryer nice, golden and crisp. 340F for 12 min, flipped half way. 50:50 white/whole wheat flour worked out just fine. Also, added sautéed celery and carrot with the onion, then green peas when I mixed meat & potatoes together.
Leigh
Best advice is to salt and season the inside mixture to taste like something you want to eat. Miso is a good addition. Try it before you go through the breading procedure bc it can be bland (I did some testers). Also add salt/seasoning to the panko.
Dave Kliman
It’s a pleasure to pressure steam the potatoes, which takes 2-3 minutes instead of 20-25. Clean the potatoes and cut into bite sized chunks. Throw into preheated pressure cooker with trivet in place as well as enough water to cover he bottom but not wet the potatoes. Pressure cook on high for 3 minutes under pressure. Turn off heat and allow to naturally cool to relieve pressure. Drain. Return to pressure cooker to dry, covering with a clean dish towel for 10 mins or until ready to go.
Greg
Maybe it is my level of skill, but it is hard for me to believe the uniform shapes of the korokke in the photo were made without use of a form (silicon?). If so, please note in the recipe; if not, I guess I will try to up my game! As a point of reference, Nami's version look much more humble and attainable by a home cook.
Joel
I made these and they were very good, but I thought they could use a little more hamburger—maybe a pound rather than a half pound. Then I noticed that’s what Nami called for on her site
Joel
These were very good, but I thought they might be even better with a little more meat, say a pound rather than half a pound. Then I noticed that’s what Nami called for on her site.
Berk
This was brilliant and foolproof as advertised. Made homemade tonkatsu sauce, will be using it on a lot more than these korokke. Veganized it using Beyond beef and Just Egg, perfect...easy to make, really satisfying, just needs like a cucumber salad with sesame seeds to balance the fried food.
Bob G
Add spices or peppers for taste
Victoria
Please forgive the question but could these be baked?
Pugsley
Please correct me if I’m wrong but it seems like sugar is frequently used as an ingredient in Japanese dishes. If that’s true, why does it appear so often? Is it meant to be a counterpoint to the saltiness in the different sauces used?
NickyH
Made this tonight as described and it was delicious! Enjoyed the article as well.
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