korokke

Kabocha croquettes (kabocha korokke) is our family&#039;s fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it&#039;s like a party in your mouth!  These croquettes will disappear in no time.

Kabocha Croquettes

½ kabocha (squash/pumpkin) ((680 grams, 1.5 lb with seeds))

bacon

onion

unsalted butter

salt (I use Diamond Crystal; Use half for table salt)

black pepper

all-purpose flour (plain flour) ((15 g))

egg (50 g w/o shell)

panko (Japanese breadcrumbs) ((15 g))

neutral-flavored oil (vegetable, canola, etc) ((720 ml))

Gather all the ingredients.

Remove seeds and pith from the kabocha and cut into big chunks, about 2 inch pieces.

Set up the steamer (I use this steamer basket&nbsp;inside the dutch oven here). Steam kabocha for 20 minutes or until tender (enough that you can mash with fork) but don’t overcook.

While steaming the kabocha, mince the onion.  Slice parallel to the grain, slice against the grain (pic 1), cut into cubes (pic 2), and chop into even smaller pieces (pic 3).

Cut the bacon into small bits.  For better texture, I like the bacon to be about ¼ inches.

Heat the butter in a large frying pan over medium heat.  Add the onion and saute for 2-3 minutes, and add the bacon. Cook until the onion is translucent, tender, and nicely brown.  Set aside until the kabocha is done with steaming.

Remove the kabocha from the pot and let cool until you can touch (but still warm).  Remove the skin using a knife or spoon. Kabocha skin is edible and you don’t have to remove it. However, your kabocha croquette will be dark in color instead of bright orange color.

Transfer all the kabocha in a large bowl and mash with a fork.

Add the onion and bacon mixture to the mashed kabocha. Try to avoid adding excess oil, which could make the mixture too wet. Season with freshly ground black pepper and kosher salt.

Combine well together.  Using a cookie scoop, make it into ball shape.  I can usually make 15-18 balls with ½ kabocha (1.5 lbs with seeds).

Cover with plastic wrap and refrigerate for 15 minutes to kabocha balls become firmer.

Add 1 Tbsp water to the beaten egg.  Coat kabocha balls in flour.

Then coat with egg mixture, and finally panko.

Cover with plastic wrap and rest in the refrigerator for 30 minutes.  During this time, flour absorbs moisture.  As a result, it’ll be less splatter in oil and the batter becomes sticker and won’t come off while deep frying.

When it’s almost 30 minutes, start heating up the oil to 340 ºF (170 ºC).  Insert the long chopsticks&nbsp;and when  you see small bubbles appear around them, it’s ready to deep fry the croquette. Inside croquette is cooked already, so all you need is to fry until golden brown.

Transfer golden kabocha croquette to a wire rack or a plate lined with paper towel.  Sprinkle some salt such as sea salt or Himalayan pink salt.  Once it’s cooled completely, you can put in an airtight container and store in the freezer for up to a month.

Piping hot mashed potato with meat encased in a crunchy golden panko shell, Japanese Baked Croquette (Korokke) is simply irresistible. This recipe requires no deep frying, making it healthier and easier to prepare at home.

Baked Croquette

lb russet potatoes ((900 g, about 4))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((divided))

ground beef ((454 g))

salt

panko (Japanese breadcrumbs) ((125 g))

eggs (50 g each w/o shell)

all-purpose flour (plain flour) ((60 g))

Tonkatsu sauce ((For homemade recipe see Notes))

Peel and cut potatoes into thirds or half and place in a large pot. Add water until it covers the potatoes by 1 inch (2.5 cm). Bring it to a boil and cook the potatoes until a skewer goes through easily, this will take about 20 minutes depending on the amount of water.

While cooking the potatoes, you can finely dice the onion.

In a large fry-pan, heat 1 Tbsp oil on medium-high heat and sauté the onion until soft. Then add the meat and cook until no longer pink.

Season with freshly ground black pepper and ¼ tsp salt. Remove from the heat and set aside.

Combine the panko and 2 Tbsp oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish and allow to cool.

When a skewer goes through the potatoes easily, transfer the potatoes to a large bowl and drain.

Mash the potatoes and season with freshly ground black pepper, ½ tsp salt, and 1 Tbsp butter.

Add the meat mixture into the mashed potatoes and combine well. Some onions and meat yield more juice after cooking. In that case, avoid adding any juice into the potatoes. Wet potatoes will make it harder to shape the croquettes.

While the mixture is still warm, but not hot, make thick oval patties, about ½ inch thick. Let the patties rest in the refrigerator for 15-30 minutes.

To Make Patties

Preheat the oven to 400 ºF (204 ºC). Coat the patties with flour and pat off any excess flour.

Then coat the patties with eggs and finally panko.

To Bread the Croquettes

Place the croquettes on a baking sheet lined with a wire rack (so the bottom of croquettes will be crunchy) or parchment paper. Bake at 400 ºF (204 ºC) for 10 minutes. Serve immediately with Tonkatsu sauce.

To Bake

In order to store croquettes, please bake all the croquettes first since you use raw eggs. Let cool completely, put them in an airtight container, and store in the freezer for up to a month. To reheat, thaw them in the refrigerator overnight, put half defrosted (or frozen if you didn&#039;t thaw in advance) croquettes on a baking sheet lined with parchment paper and bake at 350 ºF (180 ºC) for 15-45 minutes (based on how defrosted they are) or until the inside is warm. I don&#039;t recommend microwaving because croquettes will explode. You can only microwave for a very short time, but finish in the oven for a crispy shell and hot on the inside.=

To Store

Soft creamy potato with ground meat inside a tasty crunchy shell, Japanese Croquettes or Korokke is my favorite Japanese food. This is my mother’s recipe.

Japanese Croquettes (Mom's Korokke)

russet potatoes ((about 4 potatoes; please use Russet potatoes))

onion ((9.6 oz, 272 g))

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

ground beef ((85% lean))

tsp black pepper ((for meat))

Tbsp unsalted butter ((for potato))

tsp black pepper ((for potatoes))

all-purpose flour (plain flour)

panko (Japanese breadcrumbs)

neutral-flavored oil (vegetable, rice bran, canola, etc) ((for deep frying))

Tonkatsu Sauce ((or make my homemade tonkatsu sauce recipe))

Wash the potatoes under cold running water. Peel the potatoes with a vegetable peeler and remove the eyes.

Cut each potato into equal 4 pieces. Tip: To cook evenly, it&#039;s important that they are in a similar size.

In a large pot, put water and potatoes and bring it to a boil covered on medium heat, leaving the lid slightly ajar to prevent from boiling over. It will take about 15 minutes to a boil. Cook potatoes until a skewer goes through the potato easily, about 15-20 minutes.

Meanwhile (you have about 30 minutes till the potatoes are ready), chop the onion finely. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Make about ¼ inch parallel cuts. Then slice the onion horizontally about ¼ inch parallel cuts.

Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions are going to go flying around the room.

In a large skillet, heat oil on medium heat and add the chopped onion.

Saute the onions until translucent and tender, about 12-15 minutes. Tip: Make sure there is no moisture left so that the croquette doesn&#039;t get soggy. Leave the chopped onions for a long stretch between stirring to give them nice char. Careful not to burn.

Add the meat and break it up with a wooden spoon.

Season the mixture with salt and black pepper.

Stir to combine, turn off the heat when the meat is no longer pink. Remove from heat to let cool slightly.

Once in a while, you have to check if the potatoes are done cooking. Insert a skewer to a bigger piece of the potatoes and if it goes through the potato easily, it&#039;s done. Remove the potatoes from the heat and drain the water completely. When you do so, use a lid to cover so the potatoes don’t fall out from the pot.

Move the pot back to the stove. Shake the pot over low heat and let the remaining moisture completely evaporate (but don’t burn the potatoes), about 2-3 minutes. Then transfer to a large bowl.

With a potato masher, mash the potatoes while they are still hot and let the steam escape. Add the butter. Tip: Keep some potato chunks for texture.

Add salt and pepper and combine well together.

To avoid adding excess cooking liquid from the meat mixture to the mashed potatoes, gently squeeze the liquid out from the mixture by collecting it to one side of the pan.

Add the meat mixture into the mashed potatoes in the bowl and combine together.

While the mixture is still warm, but not hot, start making the patties (traditionally, oval shape, roughly 3-inch in length), avoidng air pockets.

Cover and let the Korokke patties rest in the fridge for 15-30 minutes (Do not skip!). TIP: Resting and cooling down the patties prevents the croquettes from exploding while deep frying. The cold patties in the hot oil will not release any steam; therefore, croquettes will not explode in the oil. If you skip this process and the patties are still warm, the temperature of the patties will go up and start to steam, which will then puncture a hole in the panko coating and explode. It also helps the ingredients to meld together.

Prepare a tray each for flour and panko, and crack eggs into a small bowl.

Coat each patty in flour and shake off excess.

Then dredge in egg and coat with panko.

Once you finish coating the patties, add the oil to a medium pot. Make sure there are at least 2 inches (5 cm) of oil in the pot so the entire croquette will be covered.

Bring the oil to 340-350ºF (171-178ºC) over medium heat. Use a cooking thermometer to check the oil temperature (no guessing!). Once you get used to deep-frying, you can use the chopstick or panko tricks to determine the oil temperature.

Deep fry 2-3 croquettes at a time until they are golden brown, about 2-3 minutes. Tip: Do not touch the croquettes until one side is golden brown. The inside is already cooked, so all you need to do is to fry until golden brown!

Transfer the croquettes to a wire rack or paper towel to drain excess oil.

To Make Potato and Meat Mixture

Serve the croquettes with Tonkatsu sauce (my homemade recipe). Typically, deep-fried foods are served with shredded cabbage in Japan.

To Serve

You can store the leftover in an airtight container and freeze up to a month. To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.

Cream Corn Korokke (クリームコーンコロッケ) — crispy deep fried deliciousness that explodes into a creamy pool of sweet melt-in-your-mouth corn filling.

Cream Corn Korokke (コーンコロッケ)

tbsp (30 grams) vegan butter

(90 grams) small onion, finely chopped

(37 grams) tbsp cake flour**

+ 3 1/2 tbsp (300 milliliters) soy milk*

yeast

tsp sugar*

tsp salt

tsp pepper

cake flour, divided**

water

panko breadcrumbs***

Add vegan butter to a pan over medium heat. Once melted, add in chopped onions and fry until translucent. Add the flour and cook until it comes together. Cooking the flour will remove any wanted flavour and smell. Turn off the heat 

Add 1/3 of the soy milk and stir to combine. Add in another 1/3 of the soy milk and stir. Turn heat to low and add the remaining soy milk and stir. 

Add the nutritional yeast, sugar, salt and pepper and mix together until smooth.

Add the corn and then mix to combine. Turn off the heat and remove from stove. 

Add the mixture to a shallow dish or pan (I used a 7x5 inch metal pan). Allow it to cool at room temperature (about 10 minutes). Cover and store in the refrigerator OR freezer, about 30 minutes (or you can freeze later). Do not place hot mixture into the fridge as it will drop the temperature of the fridge. 

In the meantime, prepare three shallow dishes. Add 1/4 cup of flour to one dish and the panko to another. Add remaining 1/4 cup of flour to the third dish along with the water and whisk until smooth. 

Once the filling is cooled and has firmed up, remove it from the refrigerator/freezer and divide into 10 equal pieces (about 32-35g each). If you find the filling very soft and sticky, use cling wrap and shape them into small nugget sized pieces. Place them onto a dish with parchment paper or cling wrap underneath and freeze until firm enough to handle. If you have frozen them prior, you can skip this step, however it is important to work quickly as they do thaw quickly. 

Coat each piece in flour. Dip them into the dredge and then coat with panko. 

Add an appropriate amount of oil to a pot and heat to 180 C. Once heated, add 3 pieces and fry until golden brown (about 30-45 seconds). NOTE: Do not fry more than 3 pieces at a time as it will decrease the temperature of the cooling oil. 

Place on cooling rack and let them cool for at least 5 minutes. Touching them right out of the deep fryer may cause them to break.

Delicious "hoku hoku" Japanese potato croquettes recipe

Japanese potato croquettes (Korokke)

Starchy potatoes (*1)

Ground Beef

Onion (*2)

Carrot (*3)

olive oil

tbs plain flour

tbs kewpie mayonnaise

panko bread crumb (*4)

Peel and dice the potatoes.

Cook the potatoes in boiling water for about 10 minutes.

While the potato is being cooked, chop the onion and carrot finely and set aside.

Heat olive oil in a frying pan over high heat and add the mince to cook.

When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes.  Season with salt and pepper. Set aside.

Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.

Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5

Then mash the potato with a potato masher while the potato is warm.

Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.

Divide the mix into 8 equal sized flat ovals. *6

Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7

Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.

Coat all potato ovals with the panko crumbs.

Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8

Fry each of the potato ovals until crispy and golden brown.

Serve croquettes with salad leaves or any side dish of your choice. *9

https://content.jwplatform.com/videos/cjVony7f.mp4

Japanese potato croquettes, or 'Korokke'. Delicious and perfect for a main meal or a snack for the kids. Here is my authentic Japanese recipe.

Korokke

Menchi Katsu looks like a Japanese-style croquette but this is basically a deep-fried patty/rissole. While Japanese croquette is made of mashed potatoes with a small amount of pork mince, this is mainly beef and pork mince.

Menchi Katsu (Ground Meat Cutlet)

tbsp oil

250 grams/8.8 ounces beef mince/ground beef

pork mince/ground pork

bread crumbs

tomato sauce/ketchup

Worcestershire sauce

pepper

nutmeg

tbsp flour

egg beaten

panko bread crumbs ((note 2))

tomato sauce/tomato ketchup

Shredded cabbage

Tomato wedges

parsley

Mix the Sauce ingredients well until there are no lumps of the tomato ketchup.

Sauce

Add 1 tablespoon of oil to a frying pan and heat over medium high heat. Add chopped onions and sauté until they become translucent and the edges of the onion pieces start to brown. Put aside to cool.

Add all the Patty ingredients including sautéed onion to a bowl and mix well until it becomes sticky (note 3). Divide the mince mix into 8 equal portions.

Oil your hands, take one portion at a time and make a ball. Throw the mince ball from one hand to the other hand a couple of times to remove the air inside the patty.

Shape it into a flat oval with about 2-2.5cm/¾-1&#x27; thickness. Repeat step 3 and 4 to make 8 patties.

Making Patties

Arrange each of your ingredients on individual plates/bowls - patties, flour, beaten egg and panko. Place a new plate/cutting board next the panko.

Take a patty and coat it with the flour, then dunk in the egg, followed by the bread crumbs. Place it on the new plate/cutting board. Repeat for the rest of the patties.

Heat oil (about 3cm/1¼” deep) in a deep frying pan or a shallow pot over medium low heat to 160C/320F. Add a couple of breadcrumbs into the oil and if the bubbles around the crumbs are small and slowly increasing, it is the right temperature. If the crumbs are surrounded by lots of bubbles and surface instantaneously, the oil is too hot.

Add patties to the oil gently in 2-3 batches (note 4). Fry for about 3-4 minutes until the bottom half of the cutlet is golden brown. Turn it over and fry further 3-4 minutes (note 5). Transfer to a plate lined with paper towels to absorb excess oil.

Serve while hot with cabbage, tomato and parsley.

Frying

Top 7 korokke recipes from across the web

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Top Tags

Kabocha Croquettes

Baked Croquette

Japanese Croquettes (Mom's Korokke)

Cream Corn Korokke (コーンコロッケ)

Cream Corn Korokke (コーンコロッケ)

Japanese potato croquettes (Korokke...

Menchi Katsu (Ground Meat Cutlet)

Top 7 korokke recipes from across the web

The most viewed korokke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kabocha Croquettes

Baked Croquette

Japanese Croquettes (Mom's Korokke)

Cream Corn Korokke (コーンコロッケ)

Cream Corn Korokke (コーンコロッケ)

Japanese potato croquettes (Korokke...

Menchi Katsu (Ground Meat Cutlet)

The most viewed korokke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine