Savory Japanese Korokke with Beef and Potatoes
Korokke, a beloved Japanese dish, can be found in homes and eateries across the country. This delightful fried treat consists of creamy mashed potatoes combined with hearty ground beef and fresh vegetables, all encased in a crispy panko coating. Growing up, my mother made these frequently, and they’ve remained a cherished comfort food ever since. Perfect as a portable snack or appetizer, these korokke are not only satisfying but also reheat beautifully, making them ideal for meal prep or leftovers. Enjoy them with your favorite dipping sauce for an extra burst of flavor!
N/A
Servings
200
Calories
10
Ingredients
Ingredients
Potato
1 lb (Peeled and cut into medium chunks)
Ground beef
1/4 lb (Raw, for sautéing)
Green onions
2 tablespoons (Chopped)
Onion
1/2 (Minced)
Egg
1 (Beaten)
Salt
1/2 teaspoon (To taste)
Pepper
To season (Freshly ground)
Flour
For coating (Plain all-purpose flour)
Panko breadcrumbs
For coating (Japanese-style breadcrumbs)
Vegetable oil
For frying (Neutral oil of choice)
Instructions
1
Peel the potatoes and cut them into medium-sized chunks. Place them in a large pot of cold water, bring to a boil, and cook until tender, about 15-20 minutes. Drain the water and mash the potatoes until smooth. Set aside to cool.
2
In a frying pan over medium heat, add a splash of vegetable oil. Mince the onion and sauté until translucent, about 3-4 minutes. Add the ground beef to the pan and cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
3
In a mixing bowl, combine the mashed potatoes, sautéed onion, and beef mixture. Add the chopped green onions, salt, and pepper to taste. Mix everything until well combined.
4
Divide the mixture into equal portions (about 1/4 cup each). Shape each portion into flat, oval-shaped patties, approximately 3 inches in diameter and about 3/4 inch thick.
5
Prepare three separate plates for the coating process: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each patty in flour, shaking off any excess, then dip into the egg, allowing any excess to drip off. Finally, coat each patty in panko breadcrumbs, pressing lightly to adhere.
6
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the korokke in batches, frying until golden brown and crispy on both sides, about 3-4 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
7
Serve warm, with your choice of dipping sauces, and enjoy your homemade korokke!
Nutrition Information
10
Fat
17.5
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Korokke?
Korokke is a popular Japanese dish consisting of a fried patty made from mashed potatoes, ground beef, and vegetables, coated in panko breadcrumbs.
How much ground beef is required for this recipe?
The recipe calls for 1/4 lb of ground beef.
What kind of potatoes are best for Korokke?
The recipe specifies 1 lb of potatoes, peeled and cut into medium-sized chunks.
How long should I boil the potatoes?
Boil the potatoes for about 15-20 minutes or until they are tender.
What vegetables are included in the filling?
The filling includes minced onion and chopped green onions.
How do I prepare the onion?
Mince the onion and sauté it in vegetable oil until translucent, which takes about 3-4 minutes.
Should I cook the beef before mixing it with potatoes?
Yes, brown the ground beef in a pan with the sautéed onions and drain any excess fat before mixing.
How many calories are in one serving of Korokke?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving contains about 17.5 grams of carbohydrates.
How much protein is in each Korokke?
Each serving provides 7.5 grams of protein.
What is the standard size for each patty?
Each patty should be about 1/4 cup of the mixture, shaped into an oval 3 inches in diameter and 3/4 inch thick.
What is the correct coating sequence?
Dredge the patty in flour first, then dip it in beaten egg, and finally coat it in panko breadcrumbs.
What type of breadcrumbs are used?
The recipe uses Japanese-style panko breadcrumbs for a crispy exterior.
What temperature should the frying oil be?
The vegetable oil should be heated to 350°F (175°C).
How long does it take to fry the korokke?
Fry the patties for about 3-4 minutes per side until they are golden brown and crispy.
Can I make these ahead of time?
Yes, they reheat beautifully and are excellent for meal prep or leftovers.
What seasoning is used in the mixture?
The mixture is seasoned with 1/2 teaspoon of salt and freshly ground pepper to taste.
How should I drain the korokke after frying?
Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess fat.
What kind of oil should I use for frying?
A neutral vegetable oil of your choice is recommended for frying.
Is the potato mashed or left chunky?
The potatoes should be mashed until smooth after boiling.
How many ingredients are in this recipe?
There are 10 main ingredients including seasonings and coating items.
What are common tags for this recipe?
Common tags include Japanese cuisine, comfort food, appetizer, and snack.
How do I ensure the panko sticks to the patty?
Press lightly on the panko breadcrumbs after dipping the patty in egg to help them adhere.
What is the texture of Korokke?
It features a creamy mashed potato interior with a very crispy outer shell.
Can I serve this as a main course?
While often served as a snack or appetizer, it can certainly be part of a satisfying meal.
Do I need to peel the potatoes?
Yes, the recipe instructions state to peel the potatoes before cutting and boiling.
What dipping sauce goes with Korokke?
You can enjoy them with your favorite dipping sauce, such as Tonkatsu sauce or simple ketchup.
Why do I need to shake off excess flour?
Shaking off excess flour ensures the egg and panko stick better without creating a gummy layer.
Is this recipe considered a family recipe?
Yes, the author notes this as a cherished comfort food frequently made by their mother.