Japanese Croquettes, or Korokke, are a special and delicious treat in our house. Growing up, my family would make them over the holidays, or on special occasions, to serve alongside spring rolls, gyoza, miso soup, rice and pickles. We would assign each other stations, one person to shape the korokke, one to flour, someone to egg and another to crumb. My mum would then deep fry the croquettes out in the garden on a gas camping stove, turning them until perfectly golden.
To serve, you really need a good dipping sauce - or selection of sauces - for your korokke. Typically, you would see croquettes served straight with Bulldog sauce and maybe Kewpie mayo. But, as a kid I would get told off for sneaking ketchup to the table, which I sometimes still do! For these croquettes, I've used my homemade tonkatsu sauce, but feel free to pick your favorite sauce or combination of condiments!
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Ingredients
Serves 2-4 (makes 8 croquettes) | Prep time 15 minutes | Cooking time 40 minutes
Potato mixture:
- 750g white potato
- 1 medium carrot
- 1 medium onion
- 75g peas
- 1 cup frozen soya mince
- 1 tablespoon (for frying)
- Salt & pepper
- ½ tablespoon vegetable stock powder
- Dash of soya sauce (approx. ½ tbsp)
For the breadcrumb coating:
- 1 cup panko
- ½ cup flour
- ½ cup of oat milk (barista style is preferred)
- 2 cups of vegetable oil (for deep frying)
Instructions
There are two main parts to making korokke: First, prepare the korokke potato mixture, the delicious filling inside the crispy panko breadcrumb coating or crust. The second part is to shape, dip and fry the korokke until they are crispy, golden, and ready to eat. Let's get started -
Part 1: Prepare korroke potato mixture
Step 1: Peel potatoes and roughly cut into 1 inch cubes.
Step 2: Place into salted water and bring to a simmer until they’re soft.
Step 3: Meanwhile, finely dice the carrot.
Step 4: And finely dice the onion.
Step 5: Drain your potatoes in a colander, and set aside, allowing the steam to evaporate.
Step 6: Place a frying pan on a medium heat, add oil and fry your onions and carrots until soft.
Step 7: Season with salt before adding the peas and sizzle for another couple of minutes.
Step 8: Next add your soya mince, and season with stock powder, soya sauce and pepper. Sizzle for 3-4 mins.
Step 9: Take your cooked spuds and place them in a mixing bowl and mash until smooth.
Step 10: Add your cooked ingredients and combine so that everything looks evenly dispersed. Then allow to cool. The potato mixture should be cool enough to handle before you start the next phase: shape, dip, fry.
Part 2: Shape, dip and fry the korokke
Step 1: Prepare three dishes for dipping the croquettes; pour the flour into one, milk in another and panco breadcrumbs in the third.
Step 2: Spoon a palm-full of mixture into your non-dominant hand.
Step 3: Shape the mixture by cupping your hands together and pressing down gently, swapping it between your hands to firm up the shape.
Step 4: Lightly flour the ‘ball’.
Step 5: Wet it in the milk.
Step 6: Then roll it gently in the panko, making sure all sides are well crumbed.
Step 7: Set aside your fresh croquette onto a board ready for deep frying. Then repeat steps 2-7 until you either have enough croquettes for your meal or you have worked your way through all of your potato mixture!
Step 8: Get a medium sized frying on a medium heat and add the veg oil. Bring the oil to 356ºF / 180ºC.
Step 9: Gently place your breaded croquettes in the oil and deep fry until golden and crispy on both sides.
Step 10: Once golden, leave to rest on some kitchen towel or rack.
Step 11: Serve up on a plate with some tonkatsu (or your favorite dipping sauce).
Quick tip: Before shaping each croquette, use some water to very lightly wet your hands to prevent the mixture from sticking. You may need to wash your hands in between croquettes to start fresh and ensure the breadcrumbs and potato mixture doesn't become mushed together for the next croquette.
Substitutions
Soy mince: There are some phenomenal soy-free minces out there made from pea and wheat proteins if you want to avoid soy.
Soy sauce: For my gluten free friends, use gluten-free tamari soya sauce instead of standard soy sauce. For an entirely soy-free option, skip adding the soy sauce all together and either add a touch more salt or use a coconut amino alternative such as Bragg's.
Panko breadcrumbs: To go gluten free, switch out the panko and make your own gluten-free breadcrumbs from your favorite gluten-free bread.
Storage
Keep your korokke in the fridge for up to 3 days (if you're lucky enough to have any left after that long!).
A few final tips for making korokke
- Consistency matters: For perfect croquettes, the filling should be soft but firm enough to hold shape. Too moist, and they may collapse; too dry, and they'll lack the desired creamy texture.
- Season well: These korokke rely heavily on the flavors of the ingredients. Season the potato mixture well and adjust quantities to your personal taste.
- Bread crumbs are key: Use Japanese Panko bread crumbs for a lighter, crunchier texture. They create a fluffy coating that absorbs less oil during frying than general panko breadcrumbs.
- Double coat: To ensure a well-structured, crispy exterior, double-dip your croquettes in the egg and panko bread crumbs.
- Control oil temperature: Maintain your frying oil between 340°F and 350°F (170°C–175°C). If the oil is too hot, your korokke will turn brown quickly, but the inside may not cook through. If the oil is too cool, they'll absorb excess oil and may become soggy.
- Drain excess oil: After frying, place your croquettes on a wire rack or paper towel to drain or absorb the excess oil. This helps the korokke stay crispy for longer.
I hope you enjoy creating and devouring these delicious deep-fried treats! Let me know how you get on with making them.
FAQ
Korokke is Japanese for croquette, originating from the French version of this dish. The word came from "croquer" which means "to crunch".
My favorite way to serve korokke is alongside steamed rice, miso soup and pickles. If you're lucky enough to have any left overs, korokke are delicious as a cold snack straight from the fridge; served at lunch instead of (or alongside) sandwiches, or packed in a lunchbox as finger food for a picnic. I always recommend a yummy dipping sauce like tonkatsu, mayo, chili/hot sauce or a combination of these - or any of your favorite condiments.
Japanese Croquettes (Korokke)
Ingredients
Potato mixture:
- 750 g white potato
- 1 medium carrot
- 1 medium onion
- 75 g peas
- 1 cup frozen soya mince
- 1 tablespoon oil for frying
- salt & pepper
- ½ tablespoon vegetable stock powder
- 1 dash soya sauce roughly ½ tbsp
For the bread crumb coating:
- 1 cup Panko
- ½ cup flour
- ½ cup of oat milk barista style is preferred
- 2 cups of vegetable oil for deep frying
Instructions
- Part 1: Prepare korokke potato mixture
- Peel potatoes and roughly cut into 1 inch cubes.
- Place into salted water and bring to a simmer until they’re soft.
- Meanwhile, finely dice the carrot.
- And finely dice the onion.
- Drain your potatoes in a colander, and set aside, allowing the steam to evaporate.
- Place a frying pan on a medium heat, add oil and fry your onions and carrots until soft.
- Season with salt before adding the peas and sizzle for another couple of minutes.
- Next add your soya mince, and season with stock powder, soya sauce and pepper. Sizzle for 3-4 mins.
- Take your cooked spuds and place them in a mixing bowl and mash until smooth.
- Add your cooked ingredients and combine so that everything looks evenly dispersed. Then allow to cool. The potato mixture should be cool enough to handle before you start the next phase: shape, dip, fry.
- Part 2: Shape, dip and fry the korokke
- Prepare three dishes for dipping the croquettes; pour the flour into one, milk in another and panco breadcrumbs in the third.
- Spoon a palm-full of mixture into your non dominant hand
- Shape the mixture by cupping your hands together and pressing down gently, swapping it between your hands to firm up the shape.
- Lightly flour your ‘ball’
- Wet it in the milk
- Then roll it gently in the panko, making sure all sides are well crumbed.
- Set aside your fresh croquette onto a board ready for deep frying. Then repeat steps 2-7 until you either have enough croquettes for your meal or you have worked your way through all of your potato mixture!
- Get a medium sized frying on a medium heat and add the veg oil. Bring the oil to 180dc. (tip)
- Gently place in your breaded croquettes and deep fry until golden and crispy on both sides.
- Once golden, leave to rest on some kitchen towel or rack.
- Serve up on a plate with some tonkatsu (or your favorite dipping sauce).
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