Potato Korokke
Published June 12, 2022
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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.
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Preparation
- 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
Comments
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/
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&
Go for it. Here in Japan, korokke come in many forms. Minced spinach or mushroom, shredded carrot or kabocha, melty cheeses are my favorites.
Just a note: use russet potatoes (the big flaky ones for baking), and drain the meat really well after cooking. I used waxy potatoes because it was all I had and didn’t drain the meat well enough, and ended up serving an odd stew that my husband mistook for a thick “Japanese shepherd’s pie”
did it without meat and everything was fine, came out great!
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!