Japanese Beef and Potato Korokke
Originating from Western cuisine and embraced by Japanese culture, Korokke are delightful deep-fried croquettes that have become a beloved comfort food in Japan. This savory version features a delicious filling made from tender mashed potatoes, sautéed onions, and seasoned ground beef, all encased in a crunchy panko coating. Perfect as a snack or a light meal, these crispy bites offer a satisfying blend of flavors and textures that are sure to please both young and old alike.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Potato
1 lb (peeled and cut into chunks)
Ground Beef
1/4 lb (fresh)
Onion
1/2 (minced)
Egg
1 (beaten)
Salt
1 teaspoon (to taste)
Pepper
to taste (freshly ground)
Vegetable Oil
for frying (enough to submerge korokke)
Panko Breadcrumbs
1 cup (for coating)
Flour
1/2 cup (for coating)
Instructions
1
Begin by peeling the potatoes and cutting them into chunks. Boil in salted water until they are fork-tender, about 15-20 minutes.
2
Drain the cooked potatoes and mash them in a bowl until smooth. Allow to cool slightly.
3
In a frying pan over medium heat, add a drizzle of oil and sauté the minced onion until translucent and fragrant, about 5 minutes.
4
Add the ground beef to the pan with the onions and cook until the beef is browned and cooked through, breaking it apart with a spatula as it cooks. Season with salt and pepper to taste.
5
Combine the sautéed beef and onions into the mashed potatoes, mixing well until fully incorporated. Allow to cool.
6
Once cooled, take a portion of the filling and form it into oval shapes, about 2-3 inches long, and set on a plate.
7
Prepare a breading station: Place flour in a shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
8
Dredge each korokke piece in flour, shaking off the excess. Next, dip into the beaten egg, allowing any excess to drip off, and then coat thoroughly in the panko breadcrumbs.
9
In a large frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the korokke to the hot oil in batches, avoiding overcrowding the pan.
10
Fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the korokke and drain on paper towels.
11
Serve hot with your favorite dipping sauce, such as tonkatsu sauce or ketchup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Korokke?
Korokke are Japanese deep-fried croquettes made from mashed potatoes and various savory fillings, encased in a crunchy panko coating.
What are the main filling ingredients in this recipe?
The filling consists of mashed potatoes, sautéed minced onions, and seasoned ground beef.
How should I prepare the potatoes?
Peel the potatoes and cut them into chunks before boiling them in salted water.
How long do the potatoes need to boil?
The potatoes should boil for about 15-20 minutes or until they are fork-tender.
What is the first step in cooking the filling?
Sauté minced onion in a drizzle of oil until it is translucent and fragrant.
When do I add the ground beef to the filling?
Add the ground beef to the pan once the onions are translucent and cook until the beef is browned.
How should the beef be handled during cooking?
Break the beef apart with a spatula as it cooks to ensure it is evenly browned.
How do I season the Korokke filling?
Season the mixture with salt and pepper to taste during the beef and onion cooking stage.
What do I do after the potatoes are mashed?
Allow the mashed potatoes to cool slightly before mixing in the sautéed beef and onions.
How should the Korokke be shaped?
Form the filling into oval shapes that are approximately 2-3 inches long.
What is the breading station setup?
Set up three shallow dishes: one with flour, one with a beaten egg, and one with panko breadcrumbs.
How do I apply the first layer of coating?
Dredge each potato piece in flour and shake off any excess.
What is the purpose of the beaten egg?
The egg acts as a binder to help the panko breadcrumbs stick to the flour-coated potato piece.
Which breadcrumbs are used for the outer layer?
This recipe uses panko breadcrumbs for a signature crunchy texture.
What type of oil is used for frying?
The recipe calls for vegetable oil for frying.
What is the target temperature for the frying oil?
Heat the vegetable oil to 350°F (175°C) before adding the croquettes.
Can I fry all the Korokke at once?
No, fry them in batches to avoid overcrowding the pan and dropping the oil temperature.
How long does it take to fry Korokke?
Fry each piece for about 3-4 minutes per side until they are golden brown.
How do I remove the Korokke from the hot oil?
Use a slotted spoon to carefully remove the croquettes from the oil.
Where should I place the Korokke after frying?
Drain the fried Korokke on paper towels to remove excess oil.
What temperature should Korokke be served at?
They are best served hot immediately after frying.
What are the best dipping sauces for this dish?
Tonkatsu sauce or ketchup are the recommended dipping options.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How much ground beef is required?
The recipe uses 1/4 lb of ground beef.
What amount of potatoes is needed?
You will need 1 lb of potatoes for this recipe.
What are the flavor profiles of Korokke?
They offer a savory blend of tender potato and beef with a crunchy exterior.
Is Korokke considered a snack or a meal?
It can be served as both a snack or a light meal.
What is the cultural origin of this recipe?
Korokke originated from Western cuisine and was embraced by Japanese culture.
What is the total count of ingredients?
There are 9 ingredients in total for this Japanese beef and potato recipe.
Does the recipe use minced or sliced onions?
The recipe specifically calls for 1/2 of an onion, minced.