I’m so happy to share my Korokke (Japanese Potato Croquettes) recipe with you! These are crispy on the outside, soft and creamy on the inside, and filled with sweet onions and savory pork. Each bite feels warm, comforting, and extra special. They take a little time, but the crunchy panko coating makes it so worth it. This is a classic Japanese comfort food that always makes people smile.
Level: Moderate
Total Time: about 2 hours and 40 minutes
Prep Time: about 20 minutes
Cook Time: about 20 minutes
Yield: about 4 servings (8 to 12 croquettes)
Course: Main Course
Cuisine: Japanese
I still remember the first time I made Korokke at home, and my kitchen smelled so cozy and delicious. There is something really comforting about crispy potato croquettes fresh from the fryer.
These croquettes are made with mashed potatoes, sweet browned onions, and tasty minced pork. Then they are coated in flour, egg, and crunchy panko breadcrumbs before frying until golden.
They do take a bit of work, but don’t worry, I will walk you through it step by step. Korokke are perfect for family dinners, fun weekend cooking, or even meal prep for the next day.
How to Make Korokke (Japanese Potato Croquettes)
This dish is all about creamy potatoes inside and a crispy shell outside. Here’s how it all comes together:
• Boil potatoes whole so they stay fluffy, not watery
• Mince pork and season it with oyster sauce for deep flavor
• Cook onions until sweet and golden
• Mix a simple gravy paste to keep the filling rich and smooth
• Fold everything together into a creamy potato mixture
• Chill the filling so it is easy to shape
• Form patties and coat them in flour, egg, and panko
• Fry until crisp and beautifully golden
It’s a crunchy, comforting recipe that feels like a special homemade treat.
Ingredients
• 500 grams potatoes (Russet or Yukon Gold work best)
• 320 grams pork shoulder, hand-minced
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil (for cooking the filling)
• 120 grams onion, minced (about 1 small onion)
• 1 tablespoon potato starch
• 60 ml low sodium chicken stock
• ¼ teaspoon salt
• ¼ teaspoon ground white pepper (or black pepper if you prefer)
• ⅛ teaspoon nutmeg (freshly grated if possible)
For Breading
• ¼ cup all-purpose flour
• 1 large egg, beaten
• 100 grams fresh panko breadcrumbs
• Vegetable oil (for frying, enough for about 2 inches in the pot)
Directions
- Boil the Potatoes:
o Scrub the potatoes well and place them in a pot.
o Cover with a few inches of water and simmer for about 30 to 40 minutes, until a skewer slides in easily. - Prepare the Pork:
o Slice the pork into thin pieces, then cut into tiny cubes by hand.
o Mix with oyster sauce so it is seasoned and ready. - Mix the Gravy Paste:
o In a bowl, whisk together potato starch, chicken stock, salt, white pepper, and nutmeg.
o Stir until the starch is fully mixed in. - Mash the Potatoes:
o Let the potatoes cool enough to handle.
o Peel them if needed, then mash until smooth. - Cook the Onions:
o Heat vegetable oil in a frying pan over medium heat.
o Cook the onions for about 4 to 5 minutes, until they start to brown. - Brown the Pork:
o Add the minced pork to the pan.
o Cook for about 4 to 5 minutes, until it begins to brown around the edges. - Thicken the Filling:
o Stir the gravy mixture again and pour it into the pan.
o Mix quickly as it thickens into a paste. - Combine with Potatoes:
o Fold the mashed potatoes into the pork mixture.
o Stir until the filling looks even in color and texture. - Chill the Mixture:
o Spread the filling in a tray and press parchment paper directly on top.
o Cool, then refrigerate for at least 2 hours, or overnight for best results. - Shape, Bread, and Fry:
o Divide into 8 to 12 portions and shape into oval patties.
o Coat each one in flour, then egg, then panko.
o Fry at 320°F (160°C) for about 6 minutes, flipping often, until golden and crisp.
Process Details
• Boiling Potatoes Whole: Keeping the skin on helps the potatoes stay fluffy instead of soaking up too much water.
• Hand-Mincing the Pork: Tiny pieces give a better texture than store-bought ground meat.
• Caramelizing the Onion: Cooking onions until golden adds sweetness and deep flavor.
• Making the Paste: The starch and stock mixture helps the filling stay creamy, not greasy.
• Chilling Before Shaping: Cold filling is firmer, so the croquettes hold together better.
• Gentle Frying: Frying at the right temperature makes them crisp outside while staying soft inside.
Tips for Success
• Use starchy potatoes like Russet or Yukon Gold for the best creamy texture.
• Chill the filling overnight if you have time, it makes shaping much easier.
• Shape patties with no cracks, cracks can cause them to burst while frying.
• Press the panko gently so it sticks well and makes a crunchy crust.
• Fry in small batches so the oil stays hot.
• Flip the croquettes every couple of minutes for even browning.
• Serve them right away for the crispiest bite.
Serving Ideas
• Classic Style: Serve with shredded cabbage and tonkatsu sauce.
• Sandwich Idea: Stuff one into a soft roll to make a Korokke Sando.
• Rice Plate: Pair with steamed rice and a simple salad.
• Sauce Options: Try Worcestershire, chunou sauce, or okonomiyaki sauce.
• Party Snack: Make smaller croquettes for fun finger food.
Storage & Freezing
• Refrigerator: Cool completely, store in an airtight container for about 3 to 4 days.
• Reheating: Warm in the oven or toaster oven to bring back crispiness.
• Microwave Tip: Microwaving works, but the coating may soften.
• Freezing: Freeze shaped and breaded croquettes before frying for up to about 1 month.
• Fry from Frozen: Fry gently a little longer until hot inside.
Nutrition Info (Approximate per Serving)
• Calories: ~245
• Protein: ~16g
• Carbohydrates: ~30g
• Fat: ~6g
• Fiber: ~2g
• Sodium: ~530mg
• Sugar: ~3g
Korokke (Japanese Potato Croquettes) are the perfect mix of crispy, creamy, and savory comfort food. The sweet onions, rich pork, and fluffy potatoes all come together inside a crunchy golden shell.
I hope you enjoy making (and eating!) these as much as I do. Once you try homemade Korokke, they might become one of your favorite cozy meals too. Happy cooking!
