Japanese croquettes, also referred to as “Korokke,” is a tasty fried food consisting of a panko-coated mashed potato with sauteed ground beef and onion. The mixture is formed into patties and deep-fried until crispy and golden brown. In Japan, Korokke is a popular street food. However, this delicious dish can be recreated at home using basic ingredients.
Potato croquettes provide the perfect balance of textures. When you bite into a Korokke, you get that instant “crunch” created by the deep-frying process. Inside, the croquette is a savoury, creamy mixture of meat and vegetable. The secret to creating the best Japanese croquettes involves choosing a starchy variety of potatoes. In Japan, the perfect “hoku hoku” texture is created by using two main types of potatoes – “Danshaku” and “Meekuin.”
They are excellent for packing in bento or lunch boxes and can be enjoyed as a dinner appetiser.
HOW TO MAKE JAPANESE CROQUETTES
Fluffy with a slightly sweet inside and crunchy outside, Japanese croquettes are sure to satisfy any hunger craving. Serve it with tonkatsu sauce.
INGREDIENTS
- 450g starchy potatoes
- ½ onion
- 10ml neutral-flavoured oil
- 225g ground beef
- Sea salt
- Freshly ground pepper
- 10g unsalted butter
- Tonkatsu Sauce
For Panko Coating:
- 30g all-purpose flour
- 2 large eggs
- 60g panko
For Deep Frying:
- 500ml neutral-flavoured oil
INSTRUCTIONS
- Wash the potatoes under cold water. Peel the potatoes and remove any eyes.
- Cut each potato into 4 equal sections to ensure that they cook evenly.
- Put water and potatoes into a large pot and bring to a boil on medium heat. Place a lid on top, slightly ajar, to prevent the water from boiling over. Boil for approximately 15 minutes or until a skewer easily pierces the potatoes.
- While the potatoes are cooking, chop the onion into fine pieces.
- Heat oil in a large pan over medium heat. Add the chopped onion to the pan.
- Sauté the onions until they are tender and translucent, about 10 to 15 minutes. Allow the onions to take on a nice char but do not burn them. Ensure that there is no moisture left in the pan to prevent the croquettes from becoming soggy.
- Add the meat to the pan and break it up using a wooden spoon. Season the mixture with salt and pepper. Mix to combine.
- Turn off the heat once the meat is no longer pink. Remove the pan from the heat and allow it to cool slightly.
- Once the potatoes are done cooking, remove them from the heat and drain the water.
- Use a potato masher to mash the potatoes, leaving some small chunks for texture. Add the butter. Add a pinch of salt and pepper.
- Combine the meat mixture with the mashed potatoes. Allow the mixture to cool slightly. When the mixture is warm, but not hot, start to form the patties. The patties should be oval-shaped and about 7.5 cm in length.
- Place the patties on a plate or baking sheet, cover, and let rest in the refrigerator for 15 to 30 minutes. Cooling the patties before frying will help prevent them from exploding during the deep-frying process.
- Pour the flour into one tray and panko into a separate tray. Crack the eggs into a small bowl.
- Coat each patty in the flour and shake off any excess. Then dredge each patty in the egg, followed by a coating of panko.
- Heat oil in a medium pot. There should be at least 5 cm of oil to ensure that the croquettes are properly covered. Bring the oil to 171 to 178°C (340 to 350°F).
- Deep fry 2 to 3 croquettes at a time until golden brown, or about 2 to 3 minutes. Transfer the cooked croquettes to a paper towel or metal rack to drain any excess oil.
- Serve Japanese croquettes with Tonkatsu sauce and shredded cabbage.
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