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Potato Korokke (Japanese Croquettes)
Makes 6 (serves 2–3) · About 1 hr
Boiled and mashed potatoes mixed with stir-fried ground meat and onion, coated in panko and fried.
① Boil the potatoes→② Stir-fry the meat and onion→③ Mix and cool→④ Coat the fish→⑤ Fry
What to buy
Meat & eggs
Vegetables
Bread & flour
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How to make it
1
Boil the potatoes
- Peel the potatoes and cut each into 4 on a cutting board. Dig out the eyes (dents) with the corner of the knife
- Put them in a pot, add enough water to cover the potatoes, and put on medium heat
- After it boils, boil about 15 min
How to tell it's doneA bamboo skewer (or chopsticks) slides in easily.
2
Dry off the water and mash
- Slide the lid open a little and pour out the hot water (keep your face away so the steam doesn't burn you)
- Put the pot on low heat and shake it for 1 min to dry off the water
- Turn off the heat and mash with a fork or masher (a few lumps are OK)
How to tell it's doneThe surface of the potatoes is whitish, dry and rough, and no water is left in the bottom of the pot.
3
Stir-fry the ground meat and onion
- Finely chop the onion on a cutting board
- Heat 1 tsp vegetable oil in a frying pan on medium heat and stir-fry the ground meat and onion
- Sprinkle on 1/3 tsp salt and a pinch of pepper and mix
How to tell it's doneThe ground meat has no pink parts left, and it is crumbly and brown all over. The onion is see-through.
4
Mix, shape and cool
- Add the filling from step 3 to the mashed potatoes and mix
- Divide into 6 equal parts and shape by hand into ovals about 2 cm thick
- Put them on a plate and cool until they don't feel hot to the touch
How to tell it's doneYou have 6, and none feel hot when you touch them.
Be carefulIf you fry them while hot, steam comes out from inside and they burst while frying.
5
Coat the fish
- Put 4 tbsp flour, 1 egg and 1 tbsp water in a bowl and mix until there are no lumps
- Add the croquettes one at a time and coat all over
- Put on spread-out panko, sprinkle more panko on top and press lightly by hand
How to tell it's doneThey are covered in panko with no bare spots showing.
6
Check the oil temperature and fry
- Pour frying oil 3 cm deep into a small pot and put on medium heat
- Put in the tip of dry cooking chopsticks. When bubbles fizz out strongly (about 180°C. If small bubbles only come out quietly, it's still about 170°C, so wait a little), you can add them
- Gently add them 2 at a time from the edge of the pot. Fry 2 min without touching, turn over and fry 2 min
- Take them out onto a plate lined with paper towels to drain the oil
How to tell it's doneGolden brown all over. The filling is already cooked, so they're OK once they have color.
Be carefulWhile frying, do not leave the pot. If you have to leave, turn off the heat. The oil splatters, so keep your hand away from the oil when adding them.
7
Arrange on a plate
- Shred 2 leaves of cabbage finely on a cutting board
- Put the croquettes and cabbage on a plate and pour on tonkatsu sauce (chuno sauce)
- Clean up the oil only after it has cooled completely with the heat off
ReadyEat while hot.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
They burst while fryingThey were not cooled enough in step 4, or the potatoes had too much water. Next time, dry off the water well in step 2 and cool before frying.
The coating came offThe egg and flour batter did not cover them completely. Coat with no gaps before adding the panko.
The color got too darkThe oil was too hot. Turn to medium-low heat and check that the bubbles from the chopsticks are not too strong.
OilyThe oil was not hot enough. Add them after bubbles come from the chopsticks, and fry fewer at a time.
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