Vegetarian Baked Japanese Croquettes (Korokke)

Updated at: Sat, 23 Nov 2024 21:06:10 GMT

Step 1

First, peel and dice potatoes and place in a stockpot. Fill with cold water until potatoes are covered by about an inch of water. Add a pinch of salt to the water. Place on a burner over high heat and bring to a boil.

Step 2

Reduce heat to a medium low and boil for about 10-15 minutes or until the potatoes easily break apart when pierced with a fork.

Step 3

While potatoes are cooking, dice the onion, carrots and shiitake mushrooms. You’ll want the pieces to be very small.

Step 4

In a large skillet over medium heat, add one tablespoon of neutral oil. Sauté the vegetables until fragrant and cooked through.

Step 5

Strain the potatoes using a colander then add back to the stockpot. Use a potato masher to mash the potatoes and add a pinch of salt and pepper. Add the sautéed vegetables and combine until well distributed.

Step 6

Form the mixture into small ovals and place on a plate. Cover with parchment paper and cool in the refrigerator for about 30 minutes.

Step 7

While the ovals are cooling, set up three bowls and add flour, egg and panko to each one, respectively. Preheat the oven to 400 degrees Fahrenheit. Once done cooling, dip each oval in flour, then egg, then panko, making sure each one is coated evenly.

Step 8

Add to a greased baking sheet and use a brush to lightly coat each oval with oil. Bake for 15 minutes, flipping after 10 minutes. Remove from the oven and let cool. Serve topped with katsu sauce and kewpie mayo, if desired.

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