Japanese Beef Croquette (Korokke)

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Japanese Beef Croquette or Korokke in Japan is a comfort food in Japan. It is mashed potatoes with beef and vegetables, coated in breadcrumbs and deep-fried until golden brown.

Japanese beef croquette
Japanese Beef Croquette or Korokke

The combination of crispy crust panko breacrumbs and soft velvety texture inside make this savory dish a delightful snack or appetizer option. It is a simple dish with beautiful golden brown skin.

This simple dish is very easy to prepare and make at home. All the ingredients are easy to get. They are commonly sold in regular grocery stores.

Croquette Origin

Croquette is a beloved dish in many parts of the world. It has many different forms. In Indonesia where I grew up, I have known croquette since I was a kid.

What I knew about its origin is that it came through cultural exchange of culinary traditions. In Indonesia, it was brought by the Dutch during colonization. In Japan, it was brought by the French during the Meiji era in the late 19th century.

The Japanese then adapted it to their own tastes and ingredients. While the basic concept is the same, Japanese croquette went through several transformations to suit local preferences.

Ingredients That Define Flavor

There are several ingredients that define the exquisite taste and texture of Japanese beef croquette. Each item plays a crucial role in creating a balance of flavors and textures.

Beef

Choose a balanced minced beef between the fat and the meat. Too much fat will make the texture less solid, while too little fat tends to make the croquette dry.

I chose a ratio of meat 80%and 20% or 75 to 25 at least. Grass-fed minced beef is the ultimate selection.

Not only will it create a juicy texture, but also a healthy choice for a dish. Grass-fed beef contains higher level of omega-3 acids than grain-fed beef. (1)

Vegetables

Most Japanese beef croquette use corn, onion, celery, and carrot. I think the sweet taste of carrot and corn add up to the balance of taste.

Potatoes

Potatoes act as a binder, holding all the ingredients together. Therefore, the mashed potatoes has to be creamy and velvety.

Choose potatoes with higher starch content like Russets and Yukon Golds. I like yellow-colored potatoes because it has a naturally buttery flavor and more dense consistency. (2)

Seasonings

In this recipe, mirin and soy sauce define traditional Japanese flavor. It creates a savory-sweet balance.

Add a dash of mushroom powder to give umami flavor. You can also use dashi or seaweed powder.

Making The Perfect Japanese Beef Croquette

There are several important points to note during the process of making Japanese beef croquette at home. They are pretty crucial and they determine the success of this dish.

Filling

Cook the filling such as beef, carrot, and corn with medium heat. Beef needs to be cooked slowly to allow its natural juice come out and flavor the whole ingredients.

Sauté onions, corn, and carrots to enhance the overall flavor. Keep stirring until the meet broth are absorbed by other ingredients.

Mashed Potatoes

Creamy mashed potatoes with a hint of salt. The texture should be soft enough to blend in with other ingredients. Fold in the mashed potatoes with the filling. Make sure it is evenly distributed.

Shaping the croquette

The most common shape of Japanese croquette is oval or cylindrical. However, this time I want to make it square or rectangular.

Breading

Coat the shaped croquette with a thin layer of flour. Afterwards, dip the coated croquette in a bowl of beaten egg to create a sticky surface.

Roll in the sticky croquette in panko breadcrumbs evenly. You can use any breadcrumbs, but I find that panko breadcrumbs give the best crispy texture.

Frying

Heat the oil to 350°F (175*C). Frying the croquette takes 3-4 minutes each side or until golden brown.  Don’t forget to drain the excess oil on a paper towel.

Serving And Plating

Serve the croquettes immediately while they are still hot. Garnish with parsley for a nice appearance.

Add mayonnaise or tonkatsu sauce to give authentic touch to the croquette.

Storage

You can keep the fried or unfried croquettes in a chiller for up to 3 days or one month in the freezer. Keep them in an airtight container.

Take out the frozen croquettes from the freezer and allow 15-20 minutes to thaw before frying.

Japanese Beef Croquette Recipe

  • 750 gr potato (peeled, steamed)
  • 250 gr minced beef
  • 1 carrot (chopped into small pieces)
  • 1 sweet corn 
  • 1 medium onion
  • 1 egg
  • ½ tbsp butter (melted)
  • 1 tbsp soy sauce
  • 1 tbsp mirin (optional)
  • 1 tbsp milk powder
  • Salt
  • Sugar
  • Pepper
  • Mushroom powder

Breading

  • 2 eggs
  • 3 tbsp flour
  • Panko Breadcrumbs

How To

  • Peel the sweet corn. Cut the carrot into small cube sizes. Slice the onion into small pieces.
  • Cut the potato in four. Boil the potatoes until tender. There are many options to make potatoes tender, you can boil, steam or fry them.
  • Mash the boiled potatoes while still hot. Make sure there are no lumps.
  • Melt half tablespoon butter. Add a bit of cooking oil to prevent the butter burning.
  • Put in diced onions. Stir fry until fragrant. Put in the carrots.
  • Afterwards, you can put in minced beef. Keep on stirring.
  • Now you can start putting in the seasoning: soy sauce, nutmeg, mirin, and then put in the corn.
  • Stir fry so the seasonings spread evenly. Put in salt, mushroom powder, and pepper. Add in some sugar if you like it sweet.
  • Put in the mashed potatoes. Stir evenly. After that, turn off the stove.  
  • Put in the egg. Add milk powder. Stir well. Let it cool for a while, warm enough for your hands to shape.
  • You may shape it to your preference. Here I shaped it into a rectangle shape.

Breading

  • Beat 2 eggs in a bowl. Prepare some flour in another bowl and breadcrumbs in another.
  • Cover the croquette in flour. Dip into the beaten egg and transfer to the breadcrumb plate.
  • Cover with breadcrumbs completely. Set aside.
  • Continue until finish.
  • Keep in the freezer for 15 minutes. After 15 minutes, they are ready to fry or bake.
  • Deep fry in hot oil. Fry until the whole sides are golden brown.
  • Drain the oil in paper towel. Serve with green chili or mayonnaise.
  • Enjoy!

FAQs (Frequently Asked Questions)

Q: Where is croquette from?

A: Croquette originally came from Europe. French people introduced it to Japan during Meiji era.

Q: Can I use alternatives to beef for the filling?

A: Yes. You can use chicken or turkey. Vegetarians and vegans can substitute with mushrooms.

Q: Is it possible to bake the croquettes instead of frying?

A: Yes. It is possible to bake the croquettes in the oven or in an air-fryer. However, the texture may differ.

Q: How is Japanese croquette different from Western croquette?

A: Japanese croquette uses panko breadcrumbs while Western croquettes use traditional breadcrumbs mixed with flour.

Conclusion

Japanese Beef Croquette has been a lot of people’s comfort food, favored by young and old generation. It is more than just a dish, it is an experience that covers time, culture, and flavors.

The Japanese has adapted the original croquettes first introduced by French people in Meiji era to their own taste and flavor. Therefore, the Japanese croquettes are different from Western croquettes.

Try this recipe and experiment with your own creation! Trust me this one is definitely worth trying in your kitchen.

There are other must-try Japanese dishes that are so popular all over the world. Try Gyudon and Potstickers or Gyoza! They are definitely worth trying in your kitchen!

Please let me know if you have tried this recipe or other Japanese dish! Leave a comment below or tag me on Instagram!

Japanese beef croquette

JAPANESE BEEF CROQUETTE

Yield: 24 pcs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Crispy, Creamy Delight: Uncover the secrets behind crafting the perfect Japanese Beef Croquette, a blend of culture and cuisine.

Ingredients

  • 750 gr potato (peeled, steamed)
  • 250 gr minced beef
  • 1 carrot (chopped into small pieces)
  • 1 sweet corn
  • 1 medium onion
  • 1 egg
  • ½ tbsp butter (melted)
  • 1 tbsp milk powder
  • 1 tbsp soy sauce
  • 1 tbsp mirin (optional)
  • Salt
  • Sugar
  • Pepper
  • Mushroom powder

Breading

  • 2 eggs (beaten)
  • 3 tbsp flour
  • Panko breadcrumbs

Instructions

    1. Peel the sweet corn. Cut the carrot into small cube sizes. Slice the onion into small pieces.
    2. Cut the potato in four. Boil the potatoes until tender.
      There are many options to make potatoes tender, you can boil, steam or fry them.
    3. Mash the boiled potatoes while still hot. Make sure there are no lumps.
    4. Melt half tablespoon butter. Add a bit of cooking oil to prevent the butter burning.
    5. Put in diced onions. Stir fry until fragrant. Put in the
      carrots.
    6. Afterwards, you can put in minced beef. Keep on stirring.
    7. Now you can start putting in the seasoning: soy sauce,
      nutmeg, mirin, and then put in the corn.
    8. Stir fry so the seasonings spread evenly. Put in salt,
      mushroom powder, and pepper. Add in some sugar if you like it sweet.
    9. Put in the mashed potatoes. Stir evenly. After that, turn off the stove.  
    10. Put in the egg. Add milk powder. Stir well. Let it cool for a while, warm enough for your hands to shape.
    11. You may shape it to your preference. Here I shaped it into a rectangle shape.

Breading

  1. Beat 2 eggs in a bowl. Prepare some flour in another bowl
    and breadcrumbs in another.
  2. Cover the croquette in flour. Dip into the beaten egg and
    transfer to the breadcrumb plate.
  3. Cover with breadcrumbs completely. Set aside.
  4. Continue until finish.
  5. Keep in the freezer for 15 minutes. After 15 minutes, they
    are ready to fry or bake.
  6. Deep fry in hot oil 175°C. Fry until the whole sides are golden brown.
  7. Drain the oil in paper towel. Serve with green chili or mayonnaise.
  8. Enjoy!





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