Japanese Potato Croquettes (Korokke) are a classic comfort food loved by both kids and adults in Japan. Crispy on the outside and fluffy and savory on the inside, they’re the kind of dish that feels nostalgic and satisfying at the same time. This is a simple, home-style recipe made with everyday ingredients, perfect for family dinners, bento boxes, or make-ahead meals. Freshly fried korokke are always best, but they’re just as enjoyable reheated, making them a reliable favorite in our kitchen.
Ingredients
- Russet potatoes: 2 (648 g / about 23 oz)
- Onion: ½
- Ground beef: 130 g (about 0.3 lb)
- Oil: 1 Tbsp
- Heavy cream: 4 Tbsp
- Sea salt: ¼ teaspoon
- Black pepper: ¼ teaspoon
- Sugar: ¼ teaspoon
- Panko breadcrumbs: 1 cup or more (as needed)
- Large egg: 1
See recipe card for quantities.
Step-By-Step Instructions
1. Boil the potatoes
Peel and cut the potatoes into 1-inch pieces. Place in a pot, cover with water, add 1 teaspoon salt (not included in the ingredient list here), and boil over medium heat for 8–10 minutes, or until easily pierced with a fork.
2. Cook the onion and beef
While the potatoes cook, chop the onion. Heat oil in a pan and sauté the onion until translucent. Add ground beef and cook until fully done. Set aside.
3. Mash the potatoes
Drain the cooked potatoes and let them sit briefly. Return to the pot or a bowl and mash until smooth.
4. Combine filling
Mix in the sautéed onion and beef, heavy cream, sugar, salt, and black pepper until well combined.
5. Shape and coat
Divide the mixture into small oval patties (about 2–3 oz each). Then lightly dredge each piece in flour.
Beat an egg in the small bowl of the flour and mix in any remaining flour to slightly thicken it if needed.
Coat each floured patty evenly in the egg mixture. Make sure the egg covers the entire surface. Then press the patty into panko breadcrumbs until fully coated, gently patting so the crumbs stick evenly.
6. Fry the croquettes
Heat oil in a medium pot to 338–355°F (170–180°C). Fry each croquette for 2–3 minutes per side, or until golden brown. Drain on a wire rack or paper towels.
7. Serve
Serve hot with shredded cabbage, fresh salad, or your favorite dipping sauce.
Recipe Tips
- Cool the potato mixture: Let the mashed potato mixture chill in the fridge for 20–30 minutes before shaping. This helps prevent the croquettes from breaking apart when frying, but it’s fine to skip if you’re short on time.
- Check the oil temperature: The oil should be 338–355°F (170–180°C). If it’s not hot enough, the croquettes will absorb too much oil and become greasy; if it’s too hot, the outside may burn before evenly cooked.
FAQ
A. The oil should be 338–355°F (170–180°C). Test with a small piece of panko first—it should float and sizzle in the oil immediately. Too low and the croquettes will absorb oil; too high and they may burn.
Japanese Potato Croquettes (Korokke)
Ingredients
- 2 Russet potatoes / about 23 oz)
- ½ Onion
- 0.3 lb Ground beef / 130g
- 1 tablespoon Oil / olive or vegetable
- 4 tablespoon Heavy cream
- ¼ teaspoon Sea salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Sugar
- 1 cup + Panko breadcrumbs / as needed
- 1 Large egg
Instructions
- Boil the potatoesPeel and cut the potatoes into 1-inch pieces. Place in a pot, cover with water, add 1 teaspoon salt (not included in the ingredient list here), and boil over medium heat for 8–10 minutes, or until easily pierced with a fork.
- Cook the onion and beefWhile the potatoes cook, chop the onion. Heat oil in a pan and sauté the onion until translucent. Add ground beef and cook until fully done. Set aside.
- Mash the potatoesDrain the cooked potatoes and let them sit briefly. Return to the pot or a bowl and mash until smooth.
- Combine fillingMix in the sautéed onion and beef, heavy cream, sugar, salt, and black pepper until well combined.
- Shape and coatDivide the mixture into small oval patties (about 2–3 oz each). Then lightly dredge each piece in flour.Beat an egg in the small bowl of the flour and mix in any remaining flour to slightly thicken it if needed.Coat each floured patty evenly in the egg mixture. Make sure the egg covers the entire surface. Then press the patty into panko breadcrumbs until fully coated, gently patting so the crumbs stick evenly.
- Fry the croquettesHeat oil in a medium pot to 338–355°F (170–180°C). Fry each croquette for 2–3 minutes per side, or until golden brown. Drain on a wire rack or paper towels.
- ServeServe hot with shredded cabbage, fresh salad, or your favorite dipping sauce.
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