Korokke ~ Japanese Beef and Potato Croquettes

Korokke - Japanese Beef and Potato CroquettesI have to tell you I’m very excited.  First Hubby was back in Seattle again last week for a few days on his way to California and second I’m off to Tokyo soon!  I cannot wait.  I’ve been making a list of the restaurants and cafes I’m planning to visit.  The list is full of old favorites and a few new places that I can’t wait to try on this next trip.  The list is getting very long and I’m only there for fifteen days.  But there are three meals in a day right?  I’m thinking I’ll be able to get to most of them.

I know most of you might not know much about Japan or Tokyo but I’m sure you do know there is an abundance of delectable food in Japan.  From three star Michelin restaurants to the little food stalls under the train tracks that specialize in Japanese street food to the beautiful Depachika, or Department Store Gourmet food floors, Japan has it all.  Depachika are always located on the basement level of Department stores and they are a food lovers paradise.  They also can be a little overwhelming the first time you visit one.  There are always so many samples to try and if you’re not careful you can go a little crazy and buy way more than you planned to.  I have to confess, that’s exactly what happens to me every time I enter the Depachika.  It’s a dangerous place for me.

Two of my favorite Depachika are located in Mitsukoshi in Ginza and Isetan in Shinjuku.  You can find any type of ready-made, gourmet food or dessert imaginable in a Depachika but one of my favorite things to pick up are Croquettes or Korokke in Japanese.  Korokke are the Japanese version of the French Croquettes, crispy patties usually made out of mashed potatoes, ground meat and onions.  Both are breaded and deep-fried but the Japanese Korokke are breaded in Panko (Japanese bread crumbs) and served with Tonkatsu sauce or Soy Sauce and sometimes made into a sandwich (Korokke Sando), so yummy!  Here is my version of my favorite Depachika Korokke that was made with Kobe beef.  I use local, organic ground beef in this recipe which I think tastes just as good!  You can also leave the meat out and make them meatless.

Ingredients:  (This recipe makes about 7 large or 10 smaller Korokke)

6 medium sized Yukon Gold Potatoes, scrubbed with peel on
1/2 pound Lean Ground Beef
1 medium sized Yellow Onion, finely chopped
2 cloves of Garlic finely chopped
3 Tablespoons Sake or White Wine
3 Tablespoons Mirin
4 Tablespoons Soy Sauce
2 Tablespoons Olive Oil
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper

For frying you’ll need:

1/2 cup All Purpose Flour
3 Eggs, slightly beaten
2-3 Cups Panko
Canola or Vegetable oil for deep frying

Preparation:

Fill a large pot with cold water and add the potatoes.  Boil potatoes until tender and drain in a colander.  Peel the potatoes while they are still warm (I hold them with a clean dish towel and peel, the skin will easily peel off Yukon Gold’s).  Boiling the potatoes with the skin on will make them less mushy and give the Korokke a better texture.  Return the peeled potatoes to the pot and mash with a heavy wooden spoon or potato masher and set aside.

Korokke - Japanese Beef and Potato Croquettes sautee onions

In a medium sized skillet or frying pan add the olive oil and place over medium high heat.  Sauté the onion until translucent.

Korokke - Japanese Beef and Potato Croquettes

Add the ground beef, garlic, salt and pepper and continue to cook until beef and onions are blended well and beef is almost fully cooked.  Add the Sake, Mirin and Soy Sauce to the meat and onion mixture and cook until all the liquid has been absorbed by the meat and onions and there is no liquid left in the pan.

Korokke - Japanese Beef and Potato Croquettes

Add the meat mixture to the mashed potatoes and mix until everything is blended well.  Please do this while everything is still warm.

Korokke - Japanese Beef and Potato Croquettes

Put the flour, eggs and Panko in three separate dishes lined up side by side.  Form the potato and meat mixture into patties with your hands.  Make sure you press firmly so the mixture hold together well.  They can be any size you wish but I like an oval shape about half the size of my palm.  Try not to make them too big or they’ll fall apart when you fry them.  Dip each patty in flour, egg and Panko, in that order, making sure to coat the Korokke completely in each step.

Korokke - Japanese Beef and Potato Croquettes

Fill a medium or large heavy bottom pot (I use my Le Creuset Dutch Oven) halfway with oil.  Deep fry until crisp and the Panko is a nice brown color.  The inside is already cooked so you only have to fry them a couple of minutes on each side.  I like to serve my Korokke with a side of shredded cabbage and rice but they’re great alone as a snack or appetizer.

Korokke ~ Japanese Beef and Potato Croquettes
Serves: 7-10
 
Ingredients
  • 6 medium sized Yukon Gold Potatoes, scrubbed with peel on
  • ½ pound Lean Ground Beef
  • 1 medium sized Yellow Onion, finely chopped
  • 2 cloves of Garlic finely chopped
  • 3 Tablespoons Sake or White Wine
  • 3 Tablespoons Mirin
  • 4 Tablespoons Soy Sauce
  • 2 Tablespoons Olive Oil
  • ½ teaspoon Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup All Purpose Flour
  • 3 Eggs, slightly beaten
  • 2-3 Cups Panko
  • Canola or Vegetable oil for deep frying
Instructions
  1. Fill a large pot with cold water and add the potatoes. Boil potatoes until tender and drain in a colander. Peel the potatoes while they are still warm (I hold them with a clean dish towel and peel, the skin will easily peel off Yukon Gold's). Boiling the potatoes with the skin on will make them less mushy and give the Korokke a better texture. Return the peeled potatoes to the pot and mash with a heavy wooden spoon or potato masher and set aside.
  2. In a medium sized skillet or frying pan add the olive oil and place over medium high heat. Sauté the onion until translucent.
  3. Add the ground beef, garlic, salt and pepper and continue to cook until beef and onions are blended well and beef is almost fully cooked. Add the Sake, Mirin and Soy Sauce to the meat and onion mixture and cook until all the liquid has been absorbed by the meat and onions and there is no liquid left in the pan.
  4. Add the meat mixture to the mashed potatoes and mix until everything is blended well. Please do this while everything is still warm.
  5. Put the flour, eggs and Panko in three separate dishes lined up side by side. Form the potato and meat mixture into patties with your hands. Make sure you press firmly so the mixture hold together well. They can be any size you wish but I like an oval shape about half the size of my palm. Try not to make them too big or they'll fall apart when you fry them. Dip each patty in flour, egg and Panko, in that order, making sure to coat the Korokke completely in each step.
  6. Fill a medium or large heavy bottom pot (I use my Le Creuset Dutch Oven) halfway with oil. Deep fry until crisp and the Panko is a nice brown color. The inside is already cooked so you only have to fry them a couple of minutes on each side. I like to serve my Korokke with a side of shredded cabbage and rice but they're great alone as a snack or appetizer.

 

Comments

  1. 15 days in Japan? I am so envious! I hope you will share the list of your favorite places. I’d love to use it as a reference during my next Holiday there! Thanks!

    • Thank you Patrick! I am living in Tokyo part-time now so I will be blogging about my return trips. My next post will be about my Tokyo trip.

  2. YUM! Cannot wait to make this – thanks for posting the recipe! Have a great time in Tokyo!

    • Thank you! I had a great time and my next post will be about my Tokyo trip, hope you enjoy the Korokke recipe 🙂

  3. So looking forward to trying these! Potato and yummy beef is the ultimate combo!

  4. Oh I’ve been waiting for this recipe! I can’t wait to try it out. Looks so good, I love this combo. Have a super super travel in Japan! I can’t wait to see your upcoming tweets & posts!

  5. Great Recipe! I love Japanese Korokke and the best one I ever had was in Takayama in Gifu Prefecture made with Hida Beef 🙂

    • Wow that sounds like a great Korokke recipe! I’ve been to Takayama before but have never tried Korokke like that 🙂 I hope you try my recipe, thank you for the nice comment.

  6. Hi. A Japanese exchange student stayed with my family once and she made korroke. She served them with a dipping sauce that was either mayonnaise and soy sauce or mayonnaise and teriyaki. Do you happen to know which it would’ve been? She also mixed the same thing to go with tamagoyaki. I would love to have it again.

    • Hello Keisha thank you for your comment & question! There are so many variations of sauces that different households use in Japan so I’m not exactly sure how she made hers. Usually most just use the Tonkatsu or Okonomiyaki sauce I used in my recipe but some mix that with the Japanese Kewpie mayonnaise or soy sauce. That could be what she did. I hope this helps 🙂

  7. Brittany Freeman says:

    I stumbled across this recipe yesterday and wanted to try it, so to the store I went after work! I’ve never had korokke before, but if all of it turns out as amazing as mine did, then I’m hooked! What a great recipe – this is the first time I’ve attempted a Japanese dish and actually had it come out really well 🙂

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