{"id":109791,"title":"Authentic Korokke – Japanese Croquettes","modified":"2025-10-29T15:31:08+01:00","plain":"Crispy on the outside, creamy on the inside\u2026 Japanese korokke are a delicious step up from classic potato croquettes \n\n\n\nIn Japanese cuisine, these croquettes are popular street food. They\u2019re also easy to make at home from scratch.\n\n\n\nKorokke: What is it? \n\n\n\nKorokke, as you\u2019ve probably gathered, are Japanese croquettes made with \u201choku hoku\u201d mashed potatoes\u2026 Nothing earth\u2011shattering so far. But that\u2019s where it gets interesting, because this mash is enriched and mixed with saut\u00e9ed ground beef and onion.\n\n\n\n\n\n\n\nThey\u2019re lightly flattened, golden croquettes, coated in panko and fried. They\u2019re mouthwatering at first glance. What we especially love about korokke is the striking contrast between the super\u2011soft interior and the ultra\u2011crispy exterior. Each bite is indulgent and satisfying without feeling heavy. \n\n\n\nSo what exactly is this \u201choku hoku\u201d mash? In Japanese, food textures are often described with onomatopoeia\u2014much like the \u201csqueak\u2011squeak\u201d of cheese in Qu\u00e9b\u00e9cois poutine. There isn\u2019t a direct translation; the image speaks for itself. You\u2019ll just have to try korokke and see! \n\n\n\nWhere does korokke come from? \n\n\n\nKorokke is thought to have been introduced to Japan in the late 1800s as a potato\u2011based take on the creamy French croquettes of the time. There was strong Western influence then, but dairy products were scarce in Japan.\n\n\n\nPork tonkatsu also has distinctly Western origins\n\n\n\nThat\u2019s more or less how korokke first appeared: like duchess potatoes, but in a Japanese guise\u2014and, let\u2019s admit it, even more flavorful. Korokke went on to become one of the most popular yoshoku dishes of the early 1900s, alongside pork tonkatsu and omurice \n\n\n\nMain ingredients for korokke\n\n\n\n\n\n\n\nPotatoes: To make unforgettable korokke, choose starchy, floury potatoes for soft, light croquettes. They also absorb the meat and onion flavors better. \n\n\n\nGround beef: In the traditional recipe, the Japanese use ground beef. Here, I use ground beef with 20% to 30% fat so it isn\u2019t too dry. Alternatively, versions with ground pork or finely chopped shiitake mushrooms are great for vegetarians. \n\n\n\nAn onion: Caramelizing and browning it builds flavor throughout the mixture. \n\n\n\nPanko breadcrumbs: These are light, airy flakes that stay crisp after cooking, unlike standard breadcrumbs.\n\n\n\nTonkatsu sauce: When serving, drizzle with tonkatsu sauce.\n\n\n\nTips for successful Japanese croquettes\n\n\n\nTo get that play of textures we love so much in korokke, you\u2019ll need to achieve an exceptional \u201choku hoku\u201d texture. Don\u2019t panic; it\u2019s all about using the right type of potato. The two main types found in Japan are \u201cMeekuin\u201d and \u201cDanshaku.\u201d Otherwise, the traditional Bintje and Charlotte (or any potato suitable for mashing) will do. \n\n\n\nI also recommend boiling your potatoes by starting them in cold water. By letting the water and the potatoes heat up together, you\u2019ll better preserve their shape and texture. With the density of potatoes, heat takes a long time to reach the center. So it\u2019s best to start cooking this way to prevent the skin or outer layer from disintegrating before the inside is cooked. \n\n\n\n\n\n\n\nAlso, while cooking the korokke, make sure no excess moisture creeps in. First, when saut\u00e9ing the onion, brown it and let the moisture evaporate. Avoid adding the meat\u2019s cooking juices when you mix everything into the potatoes. When your potatoes are cooked and drained, be sure to shake them well in a saucepan over low heat to remove the last potential traces of moisture. \n\n\n\nWhile shaping the korokke after making your mash, don\u2019t let any air pockets form. Press them firmly so they\u2019re less likely to fall apart during cooking. \n\n\n\nAfter forming your mash patties, let them cool before breading. Resting and cooling helps prevent korokke from bursting during frying and also helps the flavors meld. \n\n\n\n \n\n\n\n\n\n\tAuthentic Korokke - Japanese Croquettes\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tFor the potato and meat mixture450 g potatoes0.5 onion (thinly sliced)0.5 tablespoon neutral oil250 g beef (ground, 20% fat)For the meat0.25 teaspoon salt1 pinch black pepperFor the potatoes0.5 tablespoon butter (unsalted)0.25 teaspoon salt1 pinch black pepperFor breading40 g flour60 g panko breadcrumbs2 eggsFor fryingOil (enough for 5 cm of oil in the pot)\t\n\t\n\t\tTo prepare the potato and meat mixtureRinse the potatoes under cold water and peel.Cut each potato into 4 equal pieces.Add water and potatoes to a large pot, cover, and bring to a boil over medium heat, leaving the lid slightly ajar to prevent boil-overs. This takes about 15 minutes. Reduce heat to maintain a gentle simmer and cook until tender, 15 to 20 minutes.Meanwhile, preheat a large skillet over medium heat, then add the oil.Add the sliced onion.Saut\u00e9 the onion until translucent, tender, and lightly caramelized, about 10\u201315 minutes. Take care not to burn it. Tip: Make sure no moisture remains in the onion so the croquettes don't turn soggy. Let the onion sit a bit longer between stirs to build deeper color.Add the ground beef to the pan and break it up with a wooden spoon.Season with salt and pepper.Stir to combine and cook until the meat is no longer pink. Turn off the heat and set the pan aside to cool slightly.Check the potatoes for doneness. Insert a skewer into a larger piece; if it slides in easily, they're done. Remove from the heat and drain thoroughly. Use the lid to keep the potatoes from falling out of the pot.Return the pot to low heat. Shake the pot gently and let any remaining moisture evaporate completely without browning the potatoes, 2 to 3 minutes. Transfer to a large bowl.Using a potato masher, mash the potatoes while still hot, letting the steam escape as you work. Add the butter.Add the salt and black pepper and mix well.Gently press out the liquid from the meat mixture by gathering it to one side of the pan to avoid excess moisture in the croquettes.Add the drained meat mixture to the bowl with the mashed potatoes and stir to combine.To form the croquettesWhile the mixture is still warm (not hot), shape into oval croquettes about 7.5 cm long. Avoid creating air pockets.Place the croquettes on a tray or plate. Cover and chill the Korokke in the refrigerator for 15 to 30 minutes. Don't skip this step! Tip: Chilling prevents the croquettes from bursting during frying. If they're cold, they won't build up steam that can rupture the coating. Resting also helps the ingredients meld.To bread the croquettesSet up one dish for the flour and another for the panko. Crack the eggs into a small bowl and beat with a fork.Coat each Korokke in flour, shaking off the excess.Dip in the egg, then coat with panko, pressing so the crumbs adhere.For fryingWhen all the croquettes are breaded, add neutral oil to a medium pot. Ensure there is at least 5 cm of oil so the croquettes can be fully submerged.Heat the oil to 170\u2013180\u00b0C over medium heat. Fry 2 to 3 croquettes at a time until golden, 2 to 3 minutes. Tip: Don't move the croquettes until one side is golden. The centers are already cooked; you're just frying to color and crisp.Transfer to a rack or a paper towel\u2013lined plate to drain excess oil. Repeat with the remaining croquettes.To serveServe the Korokke with tonkatsu sauce drizzled in a zigzag on top.\t\n\t\n\t\tMake sure no moisture remains in the onions so the croquettes don't turn soggy. Let the onion sit a bit longer between stirs to build deeper color.\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\nCulinary sources\n\n\n\nAs the base for this recipe, I adapted the version from the English\u2011language blog \u201cJust One Cookbook.\u201d The main tweak is the meat\u2019s fat content: in my tests, you can comfortably go up to 20% fat (as with good burgers) without producing excess grease in the croquette during frying (which could make it burst). Beyond that (25%, 30%), the croquette tends to fall apart, making frying impossible.\n\n\n\nAnother test I ran\u2014but didn\u2019t publish since it\u2019s an uncommon ingredient\u2014was adding Vietnamese shredded pork skin, dried and rehydrated (Da BI), to the filling. It was truly delicious if you enjoy the texture.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109791"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109791\/revisions"}],"predecessor-version":[{"id":110027,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109791\/revisions\/110027"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/15710"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}