Japanese Beef Croquette

A stack of Japanese croquettes with one that is already sliced.

5 from 1 vote

Japanese croquettes (Korokke) are golden-fried patties made with mashed potatoes, beef, and vegetables. Break one open, and you’ll find creamy mashed potatoes, the kind of simple comfort food that makes you instantly hungry.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish, Snack

Cuisine: Asian, Japanese

Servings: pcs

Calories: 134kcal

Author: Claudia

Ingredients

750 gr potato peeled, steamed
250 gr minced beef
1 pcs carrot chopped into small pieces
1 pcs sweet corn
1 pcs onion medium size
1 egg
½ tbsp butter melted
1 tbsp milk powder
1 tbsp soy sauce
1 tbsp mirin optional
salt
sugar
pepper
mushroom powder optional

Breading

2 eggs beaten
3 tbsp flour
Panko breadcrumbs

Instructions

Steam or boil the potatoes until soft (Image 1). Meanwhile, chop the onion and carrot, and set them aside (Images 2, 3). In a pan, heat the butter and sauté the onion until fragrant (Image 4).
Add the diced carrot and corn (Images 5, 6). Stir-fry briefly, then toss in the ground beef (Image 7). Season with soy sauce and mirin (Image 8), and mix well until the beef is evenly coated.
Add sugar, salt, pepper, mushroom powder, and a pinch of nutmeg (optional) for extra aroma (Images 9, 10). Once the potatoes are soft, mash them in a food processor until smooth (Image 11). Add the mashed potatoes into the pan (Image 12).
Mix thoroughly, then stir in milk powder until well combined (Images 13, 14). Turn off the heat and let the mixture cool slightly. Crack in one egg and mix it into the batter while it’s still warm but not hot (Images 15, 16). Cool the dough completely, then chill for 30 minutes before shaping.
When the mixture has firmed up, shape it into oval or round croquettes - your choice (Image 17). Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each croquette lightly in flour, dip in egg, then roll in breadcrumbs until fully covered (Images 18, 19, 20).
Continue shaping and coating until all the mixture is used (Images 21, 22). Arrange the croquettes in a container, spaced apart, and chill again for at least 30 minutes to help them firm up. When ready to cook, deep-fry until golden brown on both sides (Images 23, 24). Drain on a wire rack to remove excess oil.
Serve your Japanese croquettes hot with tonkatsu sauce and enjoy that satisfying crispy and creamy bite!

Video

Notes

Use the right potatoes - Choose starchy potatoes like Russet or Yukon Gold for that soft, fluffy interior. Waxy potatoes tend to make the filling too dense.
Don’t skip the chilling time - After shaping, chill the croquettes for at least 30 minutes before frying. This helps them firm up so they won’t fall apart in hot oil.
Double-coat for extra crispiness - For an ultra-crunchy crust, coat the croquettes twice. Dip in egg and breadcrumbs one more time before frying. It gives that irresistible golden crunch!
Fry at the right temperature - Heat the oil to around 340°F (170–175°C). If it’s too hot, the coating will brown before the inside is heated through; too low, and the croquettes will absorb oil and turn soggy.
Don’t overcrowd the pan - Fry in small batches so the oil temperature stays consistent. This ensures even cooking and that perfect crisp exterior.
Drain properly - Place fried croquettes on a wire rack instead of paper towels to keep them crunchy. Air circulation prevents the bottom from steaming and turning soft.
Make-ahead tip - You can shape and bread the croquettes ahead of time, then freeze them on a tray. Once solid, transfer to an airtight container or bag.

Nutrition