Japanese Korokke (Crispy Panko Potato and Beef Croquette)
Korokke is a Japanese potato croquette that traces its roots to the French croquette but has evolved into something distinctly its own. Potatoes are boiled until completely soft, mashed while still hot, then mixed with sauteed onion and seasoned ground beef. The mixture is shaped into flat ovals, coated in flour, dipped in beaten egg, and rolled in panko breadcrumbs before frying at around 170 degrees Celsius. The panko crust turns an even golden brown and stays audibly crunchy, while the interior remains fluffy and starchy. A drizzle of Worcestershire or tonkatsu sauce is the standard condiment. In Japan, korokke are a staple of butcher shops and prepared-food counters, where they are fried to order and eaten on the spot or taken home still warm. Cream korokke filled with bechamel and crab, curry-flavored korokke, and pumpkin korokke are among the popular variations.
Adjust Servings
Instructions
- 1
Boil potatoes, mash while hot, and let cool slightly.
- 2
Saute onion and ground beef, seasoning lightly with salt.
- 3
Combine mashed potatoes with the meat mixture and shape into ovals.
- 4
Coat each piece in flour, egg, then panko.
- 5
Fry at 170°C until golden brown, then drain.
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