How to make Japanese Korokke (Croquettes) - Marion's Kitchen

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often cheaper.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is typically less expensive.

miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami flavor, while soy sauce is a cost-effective alternative.

Peel and chop potatoes into chunks and place them in a pot with water.

Add a decent amount of salt to the water for flavor.

Place a wooden spoon on top of the pot to prevent boiling over.

Heat oil in a pan and add finely diced onion with a pinch of salt, cooking until soft and sweet.

Add beef mince to the pan, spreading it out to sear rather than stew.

Once the beef is almost cooked, add soy sauce, Japanese mirin, a dash of pepper, and a pinch of salt; let it simmer until liquid evaporates.

Transfer the beef mixture to a plate to cool down.

Prepare the crumbing station by crushing Japanese panko breadcrumbs in a bag for an even texture.

Drain the potatoes once soft and return them to the hot pan to dry out further.

Mash the potatoes roughly, then mix in the cooled beef mixture and Japanese mayonnaise.

Spread the mixture onto a tray to cool and form into a rough rectangle for easy portioning.

Shape the mixture into oval football shapes for the korokke.

Set up the crumbing process with flour, beaten egg, and breadcrumbs.

Test the oil temperature by dropping in breadcrumbs; if they sizzle, the oil is ready.

Fry the korokke in the hot oil for a couple of minutes on each side until golden brown.

Serve with sliced cabbage, tomato, and Japanese barbecue sauce or tonkatsu sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens