Korokke-japanese Croquette Recipe

Cook and mash potatoes

Peel the potatoes and cut into evenly sized chunks (about 2–3 cm). Place in a pot and cover with cold water by 2 cm. Add a pinch of salt and bring to a boil. Reduce to a gentle boil and cook until tender (18–22 minutes). Drain thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.

Mash and season

Add the butter, warm milk, 1 tsp salt and 1/2 tsp black pepper to the drained potatoes. Mash with a potato masher or ricer until smooth but still slightly textured — do not make a gluey paste. Taste and adjust seasoning slightly if needed. Allow the mashed potatoes to cool to room temperature (15–20 minutes).

Prepare vegetables

While potatoes cook, finely dice the onion and carrot (small brunoise, about 3–4 mm). Thaw the peas if frozen and pat dry.

Sauté vegetables

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes. Add diced carrot and continue to cook 3–4 minutes until slightly softened. Add peas and cook 1–2 minutes just to heat through.

Season vegetable mix

Stir in 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Cook 30 seconds to blend flavors, then remove from heat and transfer to a bowl to cool until room temperature.

Combine with potatoes

When both the mashed potatoes and vegetable mixture are cooled, fold the vegetables into the potatoes until evenly distributed. Adjust seasoning if needed. The mixture should be firm enough to shape; if too wet, chill 10–15 minutes in the refrigerator to firm up.

Shape korokke

Divide the potato-vegetable mixture into 10 equal portions (for about 10 palm-sized korokke). With lightly floured hands, shape each portion into an oval or round patty about 1.5–2 cm thick. Place formed patties on a tray and chill in the fridge 15 minutes to set (helps breading adhere).

Prepare breading station

Place flour in a shallow dish. Beat the eggs with 1 tablespoon cold water in another shallow bowl to make an egg wash. Spread panko breadcrumbs on a third shallow plate or tray.

Dredge and coat patties: Lightly dust each chilled patty in flour, tapping off excess. Dip into the beaten egg, letting excess drip off, then press thoroughly into panko breadcrumbs to coat all sides. For an extra-crispy shell, double-coat: return to egg and panko for a second layer.

Heat oil

Pour neutral oil into a deep pot or fryer to a depth of about 5–7 cm (enough to fully submerge patties). Heat oil to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle steadily and brown in about 45–60 seconds.

Fry korokke

Work in batches — do not overcrowd. Gently lower 3–4 patties into the oil and fry until golden brown, about 3–4 minutes, turning if necessary for even color. Use a slotted spoon or spider to transfer to a wire rack set over a tray or paper towels to drain. Maintain oil temperature between 165–175°C; adjust heat between batches. Fry remaining patties.

Finish

If desired, briefly reheat drained korokke in a 180°C (350°F) oven for 3–4 minutes to crisp any softened areas before serving. Serve hot.

Arrange shredded cabbage on plates, place 2 korokke per person on top, and drizzle or serve with tonkatsu/okonomiyaki sauce. Offer lemon wedges on the side. Korokke are best enjoyed hot and crispy.