Korokke (Japanese Croquette) コロッケ

Monday, 17 November 2014

Korokke (Japanese Croquette) is by far my favorite food. My record for one dinner is four pieces.  Shhhh…  I shouldn’t be too proud of my big appetite. I know Korokke takes a long time to make, but if you like Korokke, this homemade Korokke won’t disappoint you at all.  Homemade Korokke beats restaurant Korokke anytime.
For filling you can add anything you like I'm not much fond of meat so I'm using chicken ground meat. You can use shrimp, seafood or even meat too.


2 lb. (about 4) russet potatoes, peeled and halved

1 large onion, finely diced½ carrots, finely diced (optional)
2 Shiitake mushrooms (optional) you can use any other mushroom too.
2 Tbsp. oil
1/2 kg ground chicken meat
1 egg
1 tsp. salt
¼ tsp. white pepper
Freshly ground black pepper
3 eggs for the breading
2 cup Panko(panko is Japanese breadcrumbs you can use simple breadcrumbs too)
½ cup all purpose flour
Oil for deep frying


In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.

Remove the potato from the heat and drain the water completely.

Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).

Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.

Meanwhile, chop onion, carrot, and mushrooms finely.

In a large skillet, heat oil on medium high heat. Sauté onion until soft.

Add carrot and Shiitake mushrooms and cook until they are soft.

Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.

When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.

Add an egg and mix all together until everything is well combined.

Set aside till cool down a bit (so you can actually hold the mixture with your hands).

While the mixture is still warm, but not hot, start making Korokke balls.

Dredge each ball in flour,egg and panko

In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown.Inside is already cooked, so all you need to do is to make it nice brown color.

Transfer Korokke to paper towels and let the oil absorbed in the paper



Nami | Just One Cookbook said...

Hi Maiys Kitchen,

It's very obvious that you took my original content and edited a little bit (like removing "Every time I go back to my home in Japan, or when my mom visits us" since this content doesn't fit your situation) and then posted on your site.


My content and recipe are copyright protected by law and you can't just take away my content.

I work REALLY hard to produce my content so please do not copy.

If you don't remove this post IMMEDIATELY, I'll file a DMCA complaint to shut down your site. Please take it seriously.

Thank you,


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