Cheesy Japanese Potato Croquette - Korokke

Step 1

In a pot, add in the potato and fill the pot with water. Add in 4 cloves of peeled garlic and 1 tbsp of salt. Turn the heat up to medium-high and bring it to a boil. Cook for 10-15 minutes or until potatoes is soft. Keep an eye out to prevent the potatoes from getting soggy.

Step 2

Meanwhile, in a pan, drizzle in oil and add in chopped onions. Saute for 4-5 minutes until onions are soft, translate, and slightly browned.

Step 3

Drain the potato, bring it back to the stove to cook for another 1-2 minutes to evaporate all the water. Mash the potato while it is hot and keep mashing until the potato is 90% mashed. I like to have some texture, but if you like it entirely soft, you can also mash it 100%. Add in onions, sweet corn, and season with salt and pepper. Mash everything together. Set is aside for it to cool down slightly and is safe to touch with hands.

Step 4

Form 3-4 tbsp of potato into a ball, in the middle of the ball, press in a piece of cheese cube, and using the palm of your hand, tightly close the potato again. Toss the potato between two hands 3-4 times to ensure no air bubbles, the cheese is fully covered, and the potato is packed tight. This is super important to prevent the potato from exploding when frying. Let the potato rest in the freezer for 10-20 minutes until the potato is FULLY cooled down.

Step 5

In a bowl, add in egg, water, and flour, mix till it becomes a thick batter. Dip the potato in the batter and coat it with panko. Pat the panko tightly to prevent it from falling off.

Step 6

In a pan, add in enough oil, so the potato is fully covered. Turn the heat to medium-high, and once the oil is hot (350F), add in 2-3 of the potato croquette. Make sure not to overcrowd it as this can prevent it from getting crispy. Fry for 2-3 minutes on each side or until crisp and golden brown.

Step 7

Drizzle with homemade tonkatsu sauce and served with a side of salad.

Step 8

To freeze, wait until the potato is thoroughly cooled down and add the potato into a container and freeze up to one month; when you are ready to eat, defrost overnight and bake at 375F for 15 minutes.