Japanese Croquettes (Korokke)

Updated at: Thu, 17 Aug 2023 08:49:30 GMT

Step 1

Start by peeling the potatoes and cut them into big bite size and cook them into boiling water until they’re soft.

Step 2

Strain the potatoes, and put them back into the pot and dry out the moisture on the flame for 3 minutes while mashing the potatoes.

Step 3

In a pan add 1 tbsp oil (flavorless), chopped onions, and a sprinkle of salt. Cook the onions until translucent, then add the ground meats, and mix. When the meat is cooked all the way, add soy sauce, black peppers and mix it for another minute.

Step 4

In a large bowl add the mashed potatoes, sauteed ground meat, and mix them well. Add salt as needed.

Step 5

When the mixture is slightly cool down but still warm, start by making the shape for the Korokke. It can be any shape or size. I like to make oval-shaped patties 3 inches in length, and stuff some mozzarella cheese inside.

Step 6

Let the patties rest in the refrigerator for about 30 minutes. Resting would help the patties stay firm when coating.

Step 7

Prepare flour, and panko breadcrumbs in two separate bowls or trays. In another bowl beat the eggs with a fork.

Step 8

After resting, first coat the patties in flour and shake off any excess flour. Next, soak the patties in the beaten eggs and drain the excess eggs. Finally coat the patties with panko breadcrumbs.

Step 9

Extra patties can be frozen in a tray first, then store it in a bag in the freezer.

Step 10

In a deep frying pan add oil, and bring it to 350F then fry the patties in medium flame. Cook for 2 minutes on both sides until both sides are golden brown. Drain the excess oil on a resting tray. For the salad, Shred the cabbage finely, dice some cherry tomatoes, and dress it with Kewpie mayo and Tonkatsu sauce.

Step 11

Serve both Korokke and the salad together and on the side serve some extra Tonkatsu sauce.

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Delicious

Easy

Crispy

Special occasion

Under 30 minutes