Jul 09 2026
Restaurants›KUKAI›Korokke Recipe

Korokke Recipe

Inspired by KUKAI
Time50m
Serves4

potato croquettes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling

Coating

Frying & Serving

Method

Prepare potatoes

  1. 1

    Boil potatoes

    Place the peeled, cut potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 tsp salt (from filling salt allowance) to the water and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes depending on size.

  2. 2

    Drain and dry

    Drain the potatoes thoroughly in a colander and return them to the hot pot. Heat over low, stirring gently for 30–60 seconds to evaporate excess moisture. Remove from heat.

  3. 3

    Mash

    Add the butter (1 tbs) and milk (30 ml) to the hot potatoes and mash until smooth with a potato masher or fork. Taste and adjust seasoning slightly if needed, but reserve final seasoning after mixing with filling. Let potatoes cool slightly (5–10 minutes) until warm but not hot.

Make filling

  1. 4

    Cook onion and meat

    While potatoes boil, heat a skillet over medium heat (no additional oil needed if pan is nonstick; otherwise add 1 tsp neutral oil). Add diced onion (1 pcs) and cook, stirring, until translucent, about 4–5 minutes. Add ground beef (200 g) and cook, breaking up lumps, until browned and cooked through, about 5–7 minutes.

  2. 5

    Season the meat

    Lower heat to medium-low. Stir in soy sauce (1 tbs), salt (use remaining of the 1 tsp total if needed) and black pepper (0.5 tsp). Cook 1 more minute to let flavors combine. Remove from heat and let the meat mixture cool slightly (3–5 minutes).

  3. 6

    Combine with potatoes

    Fold the cooled meat-onion mixture into the mashed potatoes until evenly combined. Taste and adjust seasoning with a pinch more salt or pepper if desired. Stir in the large egg (1 pcs) to bind the mixture—mix just until incorporated. The mixture should be moist but hold together; if too wet, chill 10 minutes to firm up.

Shape and coat

  1. 7

    Portion the mixture

    Divide the potato-meat mixture into 8–10 equal portions (for 4 servings about 2–3 pieces per person, depending on size). Use a spoon to scoop and shape each portion into an oval or round patty about 7–8 cm long and 1.5–2 cm thick. Place shaped croquettes on a tray lined with parchment.

  2. 8

    Set up dredging station

    Place the all-purpose flour (1 cup) in a shallow bowl. In a second bowl, beat the 2 eggs. In a third bowl, spread the panko (2 cups). Working in batches, dredge each croquette first in flour (shake off excess), then dip in beaten egg, then press into panko so they are well coated. Place coated korokke on a tray, spacing them so breadcrumb coating sits undisturbed.

  3. 9

    Chill briefly

    For a firmer crust and to help coating adhere, chill the coated korokke in the refrigerator for 10–15 minutes before frying. This reduces breading loss in the oil.

Fry and serve

  1. 10

    Heat oil

    Pour neutral oil for frying (600 ml) into a deep skillet or pot to a depth of about 3–4 cm. Heat the oil over medium-high until it reaches 170–175°C (338–347°F). If you don't have a thermometer, test by dropping a small piece of bread or a pinch of panko—if it sizzles and browns in ~40–50 seconds, oil is ready.

  2. 11

    Fry the korokke

    Working in small batches (do not overcrowd), gently lower the chilled korokke into the hot oil. Fry for 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to maintain oil temperature around 170–175°C.

  3. 12

    Drain

    Using a slotted spoon or spider strainer, transfer fried korokke to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Keep warm in a low oven (100–110°C) if frying in multiple batches.

  4. 13

    Serve

    Serve korokke hot with tonkatsu sauce or ketchup (4 tbs) for dipping and shredded cabbage or parsley (2 cups) on the side. Enjoy immediately for best texture.

More from KUKAI