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
Looks delicious! If I wanted to make this without meat would I need to substitute it with something else?
Hi Coral, no you don’t need to substitute 😀
Thank you for sharing this wonderful recipe!
I’ve recently made Korokke for the first time and my sister and I really loved their taste combined with soy sauce!
May I ask something, though? What size of eggs do you use for the coating? Unfortunately, in my case, the korokkes’ coating constantly cracked open during deep-frying and I suspect it to be due to the eggs being too large…
Hi Nana. Thank you for making Japanese potato Croquettes with my recipe 😀 The size of eggs I use is large though, it is not the amount of egg used. Common causes are, moisture in the potato, onion, and beef left in the croquettes and also temperature of deep frying oil. I will update the post soon with those informations when I get back from USA trip 😀 Thank you for asking.
When I get croquettes at the local ramen bar here, they have a sweet and salty, brown, sticky sauce drizzled on top. I asked the restaurant what the sauce was called, and they said it was just Aji sauce, Aji being the name of the restaurant. They said it had soy sauce in it, but wouldn’t divulge anything further. Do you have any idea what sort of sauce might match this? It seemed like the perfect pairing with the fluffy croquettes and I would really love to know what it’s called and how to make it.
Hi Carissa, may I ask where the local ramen bar is? I am not sure what it is but Japanese usually drizzle “Tonkatsu sauce” which is similar to BBQ sauce. When I don’t have to Tonkatsu sauce I usually mixing up tomato sauce, Worcester sauce and sugar.
I haven’t tried making your recipe yet, but the (food) thing I miss most about Japan are cheap & delicious croquettes and the lightly pickled cucumbers you can get in the ready-made section in the grocery store. That ‘hoku hoku’ texture immediately takes me back to being in Kyoto.
I will definitely be making your recipe this week and eating them with friends! Thanks for sharing!
You are welcome Katie 😀
What heat level should be used during deep frying? Low heat?
I would say medium heat. I cooked 170-180 °C (338-356°F) 😀
Could I use leftover chicken curry instead?
Love your blog and recipes ( :
Hi Kota Thank you for your comment though, I don’t quite understand what you want to replace chicken curry with?
I tried this recipe yesterday and they were delicious! I usually make Spanish croquetas (I am from Spain :)) but I came across this recipe and wanted to try something different!
Maybe I did something wrong because the korokke did´t hold the shape when I coated them on the batter and crumps, so I had to coat them first in egg and then the mix, and the crumps, but otherwise REALLY GOOD!
Thank you for sharing this recipe with us and for such delicate and detailed blog in generall 🙂
Oh Thank you Lucia for trying my korokke. I am glad to know that all the way from Spain, reading my blog and try the recipe 😀 how wonderful! Thank you 😀 May be the type of potato you used? if it is too dry to shape, you could add a little bit of milk to give enough moisture to hold the shape 😀
Hi. I’ve always wanted to make these ever since I saw them in the movie “Godzilla 2000”. They were served with shredded cheese on top. A friend made them years ago and it was delicious. I’m excited to finally have a recipe. Thank you for sharing it.
Hi Richard, You are welcome. Really? I have not seen Godzilla 2000 and would love to see it now 😀
Do you ever have a problem with the potato mixture sticking together? I made these once, different but similar recipe, and I could not get them to stay in shape. I would like to try again though.
Hi Belinda, no I have never had that trouble. Is it because the type of potato that is used? There are potato varieties not really suit to make croquettes. I mentioned it in the post 😀
I love Japanese croquettes! There is a great ramen shop near me that is based out of Tokyo, and their croquettes are perfect! I’ve been wanting to try making them myself and I’m so glad I found your recipe. Thank you for explaining which potatoes to look for to get that perfect texture! I can’t wait to try making these. <3 I'll definitely be looking at your other recipes now, too. Thanks for sharing!
Konnichiwa Reagan san. You are welcome. Share and spread Love of Japanese food 😀
Well written and beautiful recipe
Thank you so much for sharing
You are welcome Lisa 😀 Thank you for your kind words too 😀
Can these be baked to keep the fat content down?
Hi Amy Yes you can. Same way to make baked Tonkatsu
Lovely
My family and i enjoyed it.
Hi Smiles, Thank you for letting me know 😀 I am glad that your family enjoyed Japanese potato croquettes 😀
These look so good and I can’t wait to try to make them. You mentioned that they freeze well. When do I freeze them? After they are fried or before?
Hi Misty, You can freeze them both before and after. If you fried the and have left over, after they are cooled down, wrap with cling individually and then put them in a ziplock bag, seal it and freeze, sae way for before cooking too. If you know already that will be left over, or you are making a batch, make sure that you mushed potato very well in order to avoid the potato dried out. It will keep for a few weeks. Re-fry it frozen in lower temperature like 170Celsius (338F) slowly. It freeze well but a little difficult to reheat because of the temperature difference of the deep frying oil and frozen food. It may burst while it is re-heat. If you have a micro wave, you could half-reheat in the micro wave then deep fry or bake in oven. Hope this help ;D
Hi.
Your recepies looks really delicious and I can’t wait to I try them myself.
Since I live in Norway, we don’t have japanese kewpie mayonnaise. Is it ok to use a different kind mayonnaise or should I make korroke without it?
Hi Stine, if you don’t have it, go without it 😀
Thank you for the lovely recipe. Have tried it and everyone loved it. Will be doing it again. Just can’t get enough of it
Hi Choolian, Thank you for making it. I am glad to know your family loved it 😀
This potato, Japanese korokke looks so good!! I Love the detailed step-by-steps Photography as well, Thanks for sharing!!
Thank you Ariasmith 😀
amazing congrats to the chef! 🙂
Thank you very much xD
What a great, unexpected recipe. Delicious flavors mixed with a fantastic mixture of textures…crispy outside, soft and creamy inside.
Thanks for sharing!!!
Thank you Kevin 😀
I love all types of croquettes, but have never seen these before, they sound so delicious, thanks for the lesson on “hoku hoku” potato texture, great post 🙂
Thank you Albert 😀
These are amazing. I made them without the meat as vegetarian option. As a Chef I’m always looking for new and unique Appetizer and this one is a keeper. Oh I also added Cambodian lemongrass curry powder. Yummy
Hi Lisa Thank you 😀 Great addition of Cambodian lemongrass curry powder. Sounds delicious 😀 If you liked the recipe, please rate as well 😀