Korokke (コロッケ)

Ingredients

• 320 gpork shoulder
• 500 gpotatoes
• 1 tablespoonoyster sauce
• 1 tablespoonvegetable oil
• 120 g (1 small onion)onion, minced
• 1 tablespoon (about 11 g)potato starch
• 60 mllow-sodium chicken stock
• 1/4 teaspoonsalt
• 1/4 teaspoonground white pepper
• 1/8 teaspoonnutmeg
• 30 g (1/4 cup)plain flour
• 1 largeegg
• 100 gfresh panko breadcrumbs
• For fryingvegetable oil

Instructions

1. 1

   Boil potatoes

   Wash and scrub the 500 g potatoes well. Put them in a saucepan and cover with 5–7.5 cm of water. Cover and bring to the boil, then remove the lid and lower the heat to a simmer. Cook for about 30–40 minutes, until a skewer passes through easily.

2. 2

   Slice pork

   Slice the 320 g pork shoulder thinly, then cut the slices into strips.

3. 3

   Mince pork

   Turn the strips 90 degrees and mince them into pieces about 3 mm across. Mix with the tablespoon of oyster sauce to marinate.

4. 4

   Mix gravy

   In a bowl, combine the tablespoon of potato starch, 60 ml chicken stock, 1/4 teaspoon salt and 1/4 teaspoon white pepper. Finely grate in 1/8 teaspoon nutmeg and stir until the starch is evenly distributed.

5. 5

   Mash potatoes

   When the potatoes are cooked, lift them out of the water and leave them until cool enough to handle. Peel and mash with a masher or fork, or use a potato ricer, which can process them without peeling.

6. 6

   Cook onions

   Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add the 120 g minced onion and cook for about 4–5 minutes, until it begins to brown.

7. 7

   Cook pork

   Add the minced pork and stir-fry for about 4–5 minutes, until it starts to brown and releases a good amount of fat.

8. 8

   Thicken gravy

   Stir the stock mixture again, then pour it into the pan with the pork and onion. Stir vigorously until it forms a paste.

9. 9

   Fold in potatoes

   Add the mashed potatoes and fold them through until the mixture is even in colour and texture.

10. 10

    Chill filling

    Spread the potato mixture in a tray and flatten it. Lay parchment directly on its surface to prevent it drying out, then leave it to cool to room temperature. Cover the tray and refrigerate for at least 2 hours, preferably overnight.

11. 11

    Heat frying oil

    When ready to fry, heat 5 cm of vegetable oil in a deep-sided pot to 160°C. Set a cooling rack over 3–4 sheets of kitchen paper.

12. 12

    Divide filling

    Use a pastry knife to cut the chilled potato mixture into 8–12 portions.

13. 13

    Shape patties

    Lift out each portion and shape it into a patty no more than 2.5 cm thick. Smooth away cracks and air pockets so the patties are less likely to split during frying.

14. 14

    Dust with flour

    Roll the patties in the 30 g plain flour to give them a thin, even coating. Pat each one between your hands to remove excess flour.

15. 15

    Prepare coating

    Put the 100 g panko in a shallow tray or bowl. Beat the large egg in a separate bowl until its colour is even.

16. 16

    Dip in egg

    Use one hand to dip and turn each patty in the egg until evenly coated, then transfer it to the panko.

17. 17

    Coat in panko

    With your other hand, spoon panko over each croquette and press it on gently so it adheres. Repeat with the remaining patties.

18. 18

    Fry croquettes

    Lower the croquettes carefully into the 160°C oil. Fry for about 6 minutes, turning them every 2 minutes, until crisp and golden brown.

19. 19

    Drain and serve

    Drain the croquettes on the paper-lined rack. Serve hot with shredded cabbage and a sauce such as tonkatsu, okonomiyaki, Chunou or Worcestershire sauce.

What is korokke?

Korokke is Japan’s take on the croquette, a Western-style dish adapted into everyday Japanese cooking. Its name and breaded, fried form reflect that influence, while potato and savoury fillings make it familiar comfort food.

This version pairs smooth potato with hand-minced pork and browned onion. A panko crust adds a crisp contrast to the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 16g protein, 30g carbs, 6g fat.

The potatoes and panko provide most of the carbohydrates, while the pork contributes protein and some fat; the frying oil and egg add further fat. Serve a croquette portion with shredded cabbage or another vegetable side to round out the plate.

Build flavour in the filling

Pork shoulder: Cutting it finely by hand gives the filling small, distinct pieces rather than a uniform mince. Oyster sauce seasons the meat with a savoury depth.

Onion: Give it 4–5 minutes in the pan, until it starts to brown. That browning brings sweetness to balance the pork and potato.

Get the potato texture right

Even cooking: Leave the potatoes whole as they boil and test them with a skewer. They are ready when it slides through easily.

Mashing: A ricer makes a particularly smooth mash; a masher or fork works too. Fold the potato into the pork mixture until no uneven patches remain.

Why the filling needs to chill

Chilling: Spread the mixture in a tray so it cools evenly, and cover its surface directly with parchment to stop it drying out. Refrigerate for at least 2 hours, or overnight if convenient.

Firm filling: Cold mixture is easier to divide and shape. It also helps the patties keep their form as you coat and fry them.

Shape and coat carefully

Smooth patties: Keep them no thicker than 2.5 cm and press out cracks or air pockets. A smooth surface helps prevent the croquettes splitting in the oil.

Separate hands: Use one hand for the egg and the other for the panko. This keeps the breadcrumbs drier and easier to press onto the patties.

Fry for a crisp crust

Oil temperature: Heat the oil to 160°C before adding the croquettes. Turn them every 2 minutes and fry for about 6 minutes, until golden and crisp.

Batch size: Lower the patties gently into the oil and avoid crowding the pot, so you can turn them without damaging the coating. Drain them on the prepared rack.

Serve while hot

Korokke are best straight from the fryer, while the panko is crisp and the centre is warm. The recipe suggests serving them with shredded cabbage and tonkatsu, okonomiyaki, Chunou or Worcestershire sauce.

For a fuller meal, serve alongside a bowl of rice or a simple vegetable side.

Recipe notes & tips

• Use a skewer to check that the potatoes are tender all the way through.
• Stir the stock and starch mixture just before adding it to the pan so the starch is evenly dispersed.
• Cover the filling directly with parchment while it cools to prevent a dry surface.
• Flatten the patties evenly so they fry at a similar rate.
• Keep one hand for the egg and one for the panko to avoid clumping breadcrumbs.
• Turn the croquettes gently every 2 minutes to brown them evenly.

Variations

• Change the sauce: Serve with tonkatsu, okonomiyaki, Chunou or Worcestershire sauce, as suggested in the recipe.
• Add a cabbage bed: Shredded cabbage provides a fresh, crisp accompaniment to the hot croquettes.
• Make smaller croquettes: Divide the filling into 12 portions for more, smaller patties.
• Make larger croquettes: Divide the filling into 8 portions for fewer, larger patties.
• Prepare ahead: Chill the filling overnight before shaping and frying.

Common mistakes to avoid

• Undercooked potatoes: Cook until a skewer passes through easily so the mash is smooth.
• Dry filling: Press parchment directly onto the mixture while it cools.
• Cracked patties: Smooth over cracks and press out air pockets before coating.
• Loose coating: Pat the flour coating thin, then press panko gently onto the egg-coated patties.
• Crowded pot: Fry in manageable batches so you can turn the croquettes carefully.
• Oil not at temperature: Heat it to 160°C before frying for the method’s intended crust.

How to store

Refrigerate leftover cooked croquettes in a covered container and eat within 2 days. Reheat in an oven until hot throughout to help restore some crispness; the filling can also be prepared and chilled overnight before frying.

Frequently asked questions