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–+ servings

Korokke (Japanese Meat and Potato Croquette)

Prep Time10 minutes
Cook Time30 minutes
Resting time40 minutes
Total Time1 hour 20 minutes
Author Yuto Omura
Servings 4 portions

Ingredients 
 

  • 300 g potato starchy variety such as Russet or Yukon Gold, not waxy
  • ½ tbsp salt for boiling
  • 1 tbsp butter or neutral oil
  • 100 g onion finely diced
  • 100 g ground meat 50/50 beef-pork mix or 100% beef/pork
  • 1 pinch salt and pepper
  • 1 pinch nutmeg powder
  • 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tsp sugar
  • 2 tsp mirin
  • 1 tbsp whole milk at room temperature
  • Worcestershire sauce optional, to serve

Batter

Instructions 

  • Cut 300 g potato roughly into similar-sized chunks and submerge them in a deep pot of cold water. Stir in ½ tbsp salt, then heat on medium-high until it reaches a boil. Reduce the heat to medium and gently boil until fork-tender.
    peeled potatoes in a pot of cold water with salt
  • While the potatoes are boiling, heat a frying pan on medium-low and add 1 tbsp butter. Once melted, add 100 g onion and cook until softened and slightly translucent. Stir regularly and keep the heat low to prevent browning.
    frying onions in butter in a pan
  • Increase the heat to medium, add 100 g ground meat, and fry until browned all over.
    frying ground beef with onions
  • Sprinkle in 1 pinch salt and pepper and 1 pinch nutmeg powder. Mix well and then add 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tsp sugar and 2 tsp mirin.
    korokke ground meat filling seasoned with soy sauce, mirin and sugar
  • Fry until the liquid is absorbed, then turn off the heat and set aside to cool slightly.
    seasoned ground meat and onion frying in a pan
  • Transfer your cooked potatoes to a large heatproof bowl and mash them while they're still hot with 1 tbsp whole milk .
    mashing boiled potatoes with milk in a steel mixing bowl
  • Once the mashed potato is smooth, add the mince and mix until the ingredients are evenly distributed.
    seasoned ground beef and onion mixture added to mashed potato
  • Transfer the mixture to a wide, heatproof container and leave to cool. Once cool to the touch, place a lid or plastic wrap over the top and chill in the refrigerator for 30 minutes.
    korokke mixture cooling in a wide steel container

Coating and frying

  • Preheat your cooking oil to 180 °C (356 °F). While you wait, make a batter by mixing 50 ml cold water, 1 egg and 5 tbsp all-purpose flour together in a bowl.
    whisked egg batter in a bowl
  • Prepare two plates, one with a few tablespoons of flour and one with 75 g panko breadcrumbs.
    flour and panko breadcrumbs in steel trays
  • Remove the filling from the fridge and divide into 4-6 pieces.
    korokke filling divided into 4 pieces
  • Roll each piece into a flat oval shape.
    korokke filling shaped into a flat oval
  • Coat the shaped korokke in plain flour, then the egg batter, then a generous coating of panko breadcrumbs.
    korokke coated with a thick layer of panko breadcrumbs
  • Place the korokke straight into the heated oil. I recommend cooking them in batches to avoid overcrowding the pan. You can keep the shaped korokke in the fridge/freezer while you cook.
    korokke deep-frying in a Japanese style fryer
  • Once crispy and golden, transfer to a wire rack and rest for a few minutes to drain any excess oil.
    two deep fried korokke draining on a wire rack
  • Serve with a drizzle of Worcestershire sauce and enjoy!
    Inside Japanese meat and potato korokke

Notes

Moisture control is your #1 priority: Every korokke failure (bursting, falling apart, greasy texture) traces back to excess water in the filling. Every drop of water you remove now is steam pressure your crust won't have to fight later.
Chill the filling until it's firm and cold to the touch: Refrigerating for at least 30 minutes (overnight is even better) firms the fats, tightens the starch network, and lowers the filling's core temperature so it won't generate a violent burst of steam when it hits hot oil.
Seal every surface before it hits the oil: Smooth each shaped patty with damp hands to close any cracks or seams. These are the exact weak points where steam escapes and oil intrudes.
Fry in a deep, heavy pot with plenty of oil and hold 170-180℃ (338-356°F) between batches, because stable heat sets the crust fast and limits oil absorption. If the oil runs cool or swings, korokke turn greasy, pale, and fragile.