Japanese Potato Croquettes, or “Korokke” as they are called in Japanese, is a delicious fried food made from panko-crumbed mashed potato with carrot, onion, and mince. In Japan, these are tasty street food but are also one of those Japanese home-style dishes that can easily be made from scratch.
What is Korokke?
Korokke is the Japanese name for potato croquettes. The outside of Korokke is perfect golden-brown that gives a wonderful “Crunch!” sound as you bite into it. And inside is the perfect “hoku hoku” mashed potato with the ultimate ratio of potato to beef mince.
What Makes Delicious Japanese Potato Croquettes?
The secrets to “hoku hoku” Japanese Potato Croquettes are; 1. Choose a starchy variety of potato. 2. Before you mash the cooked potato, shake it around to fluff up the outside and fry off the excess moisture from the potato. 3. Use Panko crumbs
What is “Hoku Hoku” Texture?
Sometimes food textures are described in Japanese using onomatopoeias (where the sound of the word is similar to the sound of the thing you are describing). It is very difficult to translate these words exactly. Sadly, only those who have bitten into a Korokke will know the comforting softness and warmth of the starchy steamy potato texture and know what I am talking about…..
Potato Types Suited to Korokke
So, let’s make some “hoku hoku” deliciousness so you can know the hidden meaning too! In order to achieve the perfect “hoku hoku” texture, using the right type of potato is the key. The two main types that you find in Japan are “Meekuin” (メークイン) and “Danshaku” (男爵).
Three Potato Types
Usually, potatoes are classified into three types: Starchy, Waxy, and All-purpose. The Starchy type makes for a great “hoku hoku” texture in Japanese Potato Croquettes because they are high in starch and low in moisture. And the Japanese variety Danshaku is the one most suitable for Korokke.
So I recommend making your Japanese korokke with a starchy type of potato in your country to experience the “hoku hoku” texture. For example, in the USA, the classic Idaho, or Russet would be a great choice for Japanese potato croquettes. In Australia, I usually use the Sabago variety which is more of an all-rounder.
How to Cook Potato for Making Croquettes
There is also one other important cooking tip to create the “hoku hoku” texture. After the potato is cooked and before you mash it, drain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides.
This will result in the potatoes looking like they are covered in snowy-like potato powder. This technique helps decrease the amount of moisture in the potato through evaporation and makes the potato fluffier overall. This technique is called “kofuki imo”, and potatoes made this way are served as side dishes in Japanese cuisine.
Panko Crumbs
In order to get the crispy and crunchy outer coating, you need to use Japanese panko crumbs. Since the word “Panko” adopted into English and gained popularity over ordinary bread crumbs, you can purchase Panko from supermarkets and also online. If you can not access, Panko can be made easily at home following my Panko recipe.
Short Cut for the Batter
I usually short cut the process by making the batter before coating panko crumbs. Generally, Japanese cover shaped mashed potato with all-purpose flour, then dip it into beaten egg, then coat with panko crumbs. I mix the egg and flour together to make the first two steps into one and cut out one step.
Japanese Potato Croquettes are Great for an Obento Menu
My mother often cooked this for us because Japanese Potato Croquettes are a favorite dish of most Japanese children. Japanese Potato Croquettes are served either for lunch or dinner because this little croquette is like an all-in-one-meal! They’re especially great for Bento menu on-the-go!
FAQ for Japanese Potato Croquettes
Q1: Can I use any potatoes that I already have in my pantry?
A: Of course you can. You need to make sure that it is good to use and preferably the potato you have is the starchy type. If not, make sure that you follow the cooking potato tip in the above post. Also, read this tip from Tipbuzz whether your potato is good to use or not.
Q2: Could I make in bulk and store korokke for later use?
A: Yes you can. Make Korokke in bulk and freeze them before you deep fry. Wrap with cling wrap individually then place them in a freezer ziplock bag. It will keep for about a month in the freezer. And you can deep fry without defrosting them.
Suggested Side Dishes
The following Japanese side dishes are good to have with korokke.
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Japanese potato croquettes (Korokke) コロッケ
Video
Ingredients
- 1lb/500g Starchy potatoes *1
- 0.3lb/120g Ground Beef
- 0.15lb/70g Onion *2
- 0.15lb/70g Carrot *3
- 1/2 tbs olive oil
- Oil for deep frying
Coating
- 1 egg
- 4 tbs plain flour
- 3 tbs water
- 1 tbs kewpie mayonnaise
- 2 cups of Japanese panko bread crumb *4
Instructions
- Peel and dice the potatoes.
- Cook the potatoes in boiling water for about 10 minutes.
- While the potato is being cooked, chop the onion and carrot finely and set aside.
- Heat olive oil in a frying pan over high heat and add the mince to cook.
- When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside.
- Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5
- Then mash the potato with a potato masher while the potato is warm.
- Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.
- Divide the mix into 8 equal sized flat ovals. *6
- Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7
- Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.
- Coat all potato ovals with the panko crumbs.
- Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8
- Fry each of the potato ovals until crispy and golden brown.
- Serve croquettes with salad leaves or any side dish of your choice. *9
These are delicious!! I can’t wait to try some of your other recipes!
Thank you Julia 😀
Hey, can I do chicken instead of beef?
Hi Bryan, yes you can 😀
Can I use minced pork instead of beef ?
Hi Irene, yes you can 😀
these are so good! do you have any other instructions for deep-frying from frozen, or is it about the same temp/time? mine always end up with a still-frozen middle 🙁
Hi Ava, thank you for asking, try to deep fry in shallow pan like a frying pan and with low temperature.
Looks so yum! I will try to make it tonight.
I don’t have any ground beef but I got mince pork.
Would it be ok to substitute them?
Thank you 🙂
Absolutely Jennifer 😀
Great recipe! I made it together with my 5 year old, and he totally enjoyed the process. The recipe info was very easy to follow and execute. The croquettes came out beautiful and delicious! Thank you so much!
Thank you Rose 😀
Delicious, filling, and easy to eat! I fed this to several sets of guests, and they all swooned!! I mixed chopped up meatloaf with spinach, mushrooms, and a little cheese sauce. Told my guests that it was the Japanese version of a hamburger and fries. Served it with a sauce of hot, sweet mustard, and another of ketchup and Worchestershire.
I will add a pinch more salt to the next batch.
Hi Ellie, well done! great adoption of the recipe 😀
We made these today and tried the egg, water, mayo combination; however, the croquettes exploded (all the inside came out and left a shell) in the oil. We recoated the uncooked croquette with just egg and the exploding stopped. I have made Japanese croquettes for at least 40 years and always just used egg (no water, no mayo).
We made these during a Japanese cooking class for our neighbors.
I also like to make a few of these with a little curry powder. I just take tablespoon of curry and mix 2 tablespoons of chicken broth and add to the potato, veggie, meat mixture.
The shortcut you use for batter is such a great time saver! It worked beautifully! Used our toaster oven basket with air fryer function at 400 for 20 minutes flipping and spraying the other side halfway through. Actually used leftover mashed potatoes and it was great.
Hello ..
Is tbs in your recipe above meant teaspoon or Tablespoon? Usually Tbsp meant Tablespoon and tsp meant teaspoon.
Thank you
Hi May, it is tablespoon 😀
My grandkids favourite. Time consuming but so worth it. Now they don’t want to eat it in a restaurant anymore. They are begging their parents to learn from me. Thanks for sharing.
Delicious, I would definitely try these again!
Hi, I was wondering how long the korokke will keep in the freezer for?
Beautiful
Thank you Carolynn.
Hi! I noticed you don’t have any seasoning in your recipe. Does this mean it is meant to be served with a sauce? I saw tonkatsu used in one photo, and obviously soy sauce would work, but would you say a condiment is something you’d want to have available? Personally, it seems like spicy mayo would be a good fit. Thanks!
Hi Nijit, Thank you for letting me know. I do season with a pinch of salt and pepper.
Hi Shihoko
Thank you for the wonderful recipe.
My croquettes turned out perfectly.
I put them in my air fryer/toaster oven which save me from standing at the stove. And no oil needed in the air fryer.
Just in case anyone else has an air fryer it works out great! Also, I added a tablespoon of mirin and sake to the meet when I fried the meat.
Other than that I followed your recipe and wanted to thank you very much😃
Thank you Nina, for 5 star ratings and lovely comment. Great adaptation of the recipe 😀 Well done.
What temperature and how long did you fry them in the air fryer?
What settings did you use on your air fryer (temperature and duration)?
I’m still a beginner at cooking, but this recipe is so easy to follow. Used Russet potatoes and panko from your recipe (couldn’t find Panko in the store) and the croquettes turned out great!
Thanks for sharing this recipe, would definitely make them again
Hi Shihoko
Thank you so much for your wonderful website and recipes.
I have made these several times now and they are fantastic!
I have substituted the meat for canned Tuna(in sprig water…well drained) and it worked perfectly.
Due to the pandemic we are unable to travel back to japan but your food gives us a little taste of what we are missing.
Hi Rob, Thank you for 5 star ratings and wonderful comment. Yes I am missing Japan too, but at least we can make what we eat in Japan 😀