Imagine biting into a crispy, golden-brown exterior that gives way to a creamy, savory potato and beef filling that transports you straight to the bustling streets of Japan. Korokke, the Japanese version of croquettes, is not just a dish—it's a culinary experience that combines comfort, tradition, and irresistible flavor in every single bite. Whether you're a seasoned home cook or a curious food adventurer, this recipe will unlock the secrets to creating the most delectable Japanese comfort food right in your own kitchen!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 large potatoes
- 1/2 lb ground beef
- 1/2 onion, finely chopped
- 1 egg
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Peel the potatoes and cut them into medium-sized chunks. Place the potato pieces in a large pot of cold water and bring to a boil. Cook until the potatoes are tender and can be easily pierced with a fork, approximately 15-20 minutes.
- While the potatoes are cooking, heat a large skillet over medium heat. Add the ground beef and finely chopped onion. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions are soft and translucent, about 8-10 minutes.
- Once the potatoes are cooked, drain them thoroughly and return to the pot. Mash the potatoes until smooth, avoiding any lumps. Add the cooked beef and onion mixture to the mashed potatoes.
- Season the potato and beef mixture with salt and pepper. Mix well to combine all ingredients evenly. Allow the mixture to cool slightly until it can be handled comfortably.
- Prepare three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Shape the potato mixture into oval or cylindrical croquettes, each about 2-3 inches long.
- Carefully coat each croquette first in flour, then dip in beaten egg, and finally roll in panko breadcrumbs, ensuring they are completely covered.
- Heat oil in a deep fryer or large, deep skillet to 350°F (175°C). Carefully place the breaded croquettes into the hot oil, working in batches to avoid overcrowding.
- Fry the croquettes until they are golden brown and crispy on all sides, approximately 3-4 minutes. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with tonkatsu sauce or a side of shredded cabbage. Korokke are best enjoyed immediately while the exterior is crisp and the interior is warm and creamy.
Tips
- Moisture is Key: Make sure to drain potatoes thoroughly after boiling to prevent soggy croquettes.
- Temperature Matters: Use a kitchen thermometer to ensure oil is exactly 350°F for perfect crispy coating.
- Don't Overcrowd: Fry croquettes in small batches to maintain oil temperature and ensure even browning.
- Cooling is Crucial: Let the potato-beef mixture cool slightly before shaping to help them hold together.
- Breadcrumb Technique: Press panko breadcrumbs gently onto the croquettes to ensure a thick, even coating.
- Serving Suggestion: Serve immediately for maximum crispiness, and pair with tonkatsu sauce for authentic flavor.
- Make-Ahead Tip: You can prepare and bread the croquettes in advance, then refrigerate before frying.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
