Japanese Croquettes (Mom‘s Korokke)
Crunchy yet soft Japanese Croquettes (Korokke) are my favorite Japanese food. I'll share my mom’s best recipe and cooking secrets with you.
Dish: Japanese Croquettes
Variant: Japanese Croquettes (Mom‘s Korokke)
- Total time
- 1 hr 30 min
- Active time
- 45 min
- Yield
- 16, 16 Croquettes
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
What is Korokke?
French croquettes were introduced to Japan in the late 1800s.
Japan lacked dairy products at that time, so they used potatoes instead of cream to recreate the soft texture. By the early 1900s, potato-based korokke (コロッケ) was a top 3 yoshoku (Western-influenced cuisine) dish along with beef steak and breaded pork cutlets.
Ingredients for Japanese Croquettes
Russet potatoes Ground beef – 85% lean Onion – I use yellow onion Unsalted butter – for the potatoes Kosher salt and black pepper – for the beef and potatoes All-purpose flour (plain flour) Panko (Japanese breadcrumbs) Large eggs Neutral oi
JUMP TO RECIPE Substitutions Russet potatoes – These are ideal for korokke for their starchy, fluffy, and light texture. They are the best at soaking up the juice and flavor from the meat and onion.
Substitutions
Russet potatoes – These are ideal for korokke for their starchy, fluffy, and light texture.
They are the best at soaking up the juice and flavor from the meat and onion. In Japan, my mom uses a combo of 85–90% danshaku (男爵) potatoes and 10–15% May queen (メークイン).
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations and Customizations
Add minced vegetables.
You can incorporate carrot and shiitake mushrooms into the potato and meat mixture. Add spices and flavorings. Feel free to add a dash of curry powder or miso to the potato and meat mixture. Swap the potato and/or meat to make Kabocha Croquettes and Creamy Crab Croquettes. I’ve got you covered with my recipe for Baked Croquette.
Method Overview
Structured method notes that are separate from the step timeline.
Preparation
Step 1 – Cook the potatoes.
Add the potato chunks to cold water in a large pot and bring to a boil over medium heat. Gently simmer until cooked.
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Assemble
Step 4 – Make patties and chill.
Portion the mixture and form it into an oval shape while warm, then cover and cool in the fridge for 15–30 minutes. Step 5 – Bread with panko.
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Nami’s Recipe Tips
Start the potatoes in cold water – It takes a long time for the center of the dense potatoes to heat up.
Therefore, I put the potatoes in cold water and heat them at the same time so the outer layer doesn’t disintegrate before the inside cooks. Avoid excess moisture – There are three ways I do this: 1) Sauté the onion until golden brown and to evaporate the moisture.
Method Timeline
Prep
ActivePrep
45 min
Prep time from the source recipe card.
Cook
ActiveCook
45 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 30 min
Total time from the source recipe card.
Step 1
Before You Start…Please note that this recipe requires 15 minutes of resting time. Gather all the ingredients.
Image detailsBefore You Start…Please note that this recipe requires 15 minutes of resting time. Gather all the ingredients.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Checks1
TimingInfoTiming15 minutes
Target: 15 minute
Expected state: Before You Start…Please note that this recipe requires 15 minutes of resting time.
Why and source
This step has reviewed source-backed guidance.
Step 2
Wash 2 lb russet potatoes under cold running water. Peel them and remove the eyes. Cut each potato into 4 equal pieces so they cook evenly. Nami's Tip: I use russets for their starchy, fluffy, and light texture. They are the best variety for soaking up the juices and flavor from the meat and onion.
Image detailsWash 2 lb russet potatoes under cold running water. Peel them and remove the eyes. Cut each potato into 4 equal pieces so they cook evenly. Nami's Tip: I use russets for their starchy, fluffy, and light texture. They are the best variety for soaking up the juices and flavor from the meat and onion.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Inputs and tools2
Uses
- 2 lb russet potatoes ((about 4 potatoes))
- 1 onion ((9.6 oz, 272 g))
Step 3
Put the cold running water and potatoes in a large pot and cover with a lid slightly ajar to prevent boiling over. Turn on the heat to medium and bring it to a boil; this will take about 15 minutes. Once boiling, reduce the heat to maintain a gentle boil and cook until done, about 15–20 minutes. You have 30 minutes to complete the next step!
15 min
Image detailsPut the cold running water and potatoes in a large pot and cover with a lid slightly ajar to prevent boiling over. Turn on the heat to medium and bring it to a boil; this will take about 15 minutes. Once boiling, reduce the heat to maintain a gentle boil and cook until done, about 15–20 minutes. You have 30 minutes to complete the next step!Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
Once boiling, reduce the heat to maintain a gentle boil and cook until done, about 15–20 minutes.
Checks2
Visual cueInfoVisualOnce boiling, reduce the heat to maintain a gentle boil and cook until done, about 15–20 minutes.
Expected state: Once boiling, reduce the heat to maintain a gentle boil and cook until done, about 15–20 minutes.
TimingInfoTimingabout 15 minutes
Target: 15 minute
Expected state: Turn on the heat to medium and bring it to a boil; this will take about 15 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 4
Meanwhile, prepare the onion and ground beef. Mince 1 onion finely (called mijingiri in Japanese). Lay an onion half on the cutting board, flat side down. Make ¼-inch vertical slices to within ½ inch of the root end. Then, make ¼-inch horizontal slices, again keeping the root intact.
Image detailsMeanwhile, prepare the onion and ground beef. Mince 1 onion finely (called mijingiri in Japanese). Lay an onion half on the cutting board, flat side down. Make ¼-inch vertical slices to within ½ inch of the root end. Then, make ¼-inch horizontal slices, again keeping the root intact.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Inputs and tools1
Uses
- 1 lb ground beef ((85% lean))
Step 5
Make perpendicular cuts down through the vertical slices. If you need to chop the onions finer, run your knife through them using a rocking motion while holding down the tip of the knife.
Step 6
Preheat a large skillet on medium heat. Once it's hot, add 1 Tbsp neutral oil and the minced onions. Spread the onions and let them cook undisturbed for a while to develop a nice char—just be careful not to burn them.
Warning:
be careful not to burn them.
medium heat
Image detailsPreheat a large skillet on medium heat. Once it's hot, add 1 Tbsp neutral oil and the minced onions. Spread the onions and let them cook undisturbed for a while to develop a nice char—just be careful not to burn them.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
Once it's hot, add 1 Tbsp neutral oil and the minced onions.
Checks1
Visual cueInfoVisualOnce it's hot, add 1 Tbsp neutral oil and the minced onions.
Expected state: Once it's hot, add 1 Tbsp neutral oil and the minced onions.
Inputs and tools2
Uses
- 1 Tbsp neutral oil
- 4 cups neutral oil ((or enough for 2 inches (5 cm) of oil in the pot))
Why and source
This step has reviewed source-backed guidance.
Step 7
Sauté until translucent and tender, about 12–15 minutes. Add 1 lb ground beef to the pan and break it up with a wooden spoon. Nami's Tip: Be sure to evaporate any moisture from the onions; excess liquid can make the croquettes soggy.
Image detailsSauté until translucent and tender, about 12–15 minutes. Add 1 lb ground beef to the pan and break it up with a wooden spoon. Nami's Tip: Be sure to evaporate any moisture from the onions; excess liquid can make the croquettes soggy.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
until translucent and tender, about 12–15 minutes.
Checks2
TextureInfoTextureuntil translucent and tender, about 12–15 minutes.
Expected state: until translucent and tender, about 12–15 minutes.
TimingInfoTimingabout 12–15 minutes
Target: 12-15 minute
Expected state: Sauté until translucent and tender, about 12–15 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 8
Season with ½ tsp Diamond Crystal kosher salt and ¼ tsp freshly ground black pepper. Stir and cook until the meat is no longer pink. Turn off the heat and set aside until the potatoes are done cooking.
Image detailsSeason with ½ tsp Diamond Crystal kosher salt and ¼ tsp freshly ground black pepper. Stir and cook until the meat is no longer pink. Turn off the heat and set aside until the potatoes are done cooking.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
until the meat is no longer pink.
Checks1
Visual cueInfoVisualuntil the meat is no longer pink.
Expected state: until the meat is no longer pink.
Inputs and tools4
Uses
- ½ tsp Diamond Crystal kosher salt ((for the meat))
- ¼ tsp freshly ground black pepper ((for the meat))
- ½ tsp Diamond Crystal kosher salt ((for the potatoes))
- ¼ tsp freshly ground black pepper ((for the potatoes))
Why and source
This step has reviewed source-backed guidance.
Step 9
To check if the potatoes are cooked, insert a skewer into a bigger piece; it's done if it pierces easily. Remove from the heat. Hold the lid slightly ajar to keep the potatoes in, and carefully drain off all the water.
Step 10
Move the pot back to the stove over low heat. Continuously shake the pot to evaporate the remaining moisture from the potatoes, about 1–2 minutes. The potatoes should look powdery and dry. Transfer them to a large bowl.
low heat
Image detailsMove the pot back to the stove over low heat. Continuously shake the pot to evaporate the remaining moisture from the potatoes, about 1–2 minutes. The potatoes should look powdery and dry. Transfer them to a large bowl.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Checks1
TimingInfoTimingabout 1–2 minutes
Target: 1-2 minute
Expected state: Continuously shake the pot to evaporate the remaining moisture from the potatoes, about 1–2 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 11
Mash the potatoes with a potato masher while they are still hot, allowing the steam to escape. Keep some potato chunks for texture. Then, add 1 Tbsp unsalted butter, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper and combine gently.
Image detailsMash the potatoes with a potato masher while they are still hot, allowing the steam to escape. Keep some potato chunks for texture. Then, add 1 Tbsp unsalted butter, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper and combine gently.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Inputs and tools1
Uses
- 1 Tbsp unsalted butter ((for the potatoes))
Step 12
If the meat mixture has released excess liquid, tilt the pan to collect it on one side and avoid adding it to the potatoes. Add the drained meat to the bowl of potatoes and gently mix to combine.
Step 13
While the mixture is still warm (but not hot), form oval-shaped patties 3 inches (7.5 cm) in length. Try not to create air pockets that can make the patties explode while deep-frying.
Step 14
Place the patties on a tray or plate to let cool completely. Once cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes. Do not skip this step! Nami's Tip: Chilling the patties helps the ingredients meld and prevents the croquettes from bursting during frying. Warm patties generate steam as they heat up, which can rupture the panko coating and cause them to explode. Cold patties, on the other hand, minimize steam and stay intact.
Image detailsPlace the patties on a tray or plate to let cool completely. Once cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes. Do not skip this step! Nami's Tip: Chilling the patties helps the ingredients meld and prevents the croquettes from bursting during frying. Warm patties generate steam as they heat up, which can rupture the panko coating and cause them to explode. Cold patties, on the other hand, minimize steam and stay intact.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
Once cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes.
Checks3
Visual cueInfoVisualOnce cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes.
Expected state: Once cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes.
TimingInfoTimingfor 15–30 minutes
Target: 15-30 minute
Expected state: Once cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes.
HoldingMain recipeSource holding instruction
Place the patties on a tray or plate to let cool completely. Once cool to room temperature, cover and rest them in the refrigerator for 15–30 minutes. Do not skip this step! Nami's Tip: Chilling the patties helps the ingredients meld and prevents the croquettes from bursting during frying. Warm patties generate steam as they heat up, which can rupture the panko coating and cause them to explode. Cold patties, on the other hand, minimize steam and stay intact.
Inputs and tools1
Uses
- 2 cups panko (Japanese breadcrumbs)
Why and source
This step has reviewed source-backed guidance.
Step 15
Prepare separate trays for ½ cup all-purpose flour (plain flour) and 2 cups panko (Japanese breadcrumbs). Crack 3 large eggs (50 g each w/o shell) into a small bowl and beat with a whisk.
Image detailsPrepare separate trays for ½ cup all-purpose flour (plain flour) and 2 cups panko (Japanese breadcrumbs). Crack 3 large eggs (50 g each w/o shell) into a small bowl and beat with a whisk.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Inputs and tools2
Uses
- ½ cup all-purpose flour (plain flour)
- 3 large eggs (50 g each w/o shell)
Step 16
Dredge each patty in flour and shake off the excess. Dip in the beaten egg, then coat with the panko. , pressing to adhere the breadcrumbs.
Step 17
Gently press the croquettes to help the breadcrumbs adhere and adjust the shape as needed.
Step 18
Add 4 cups neutral oil to a medium pot and bring it to 340–350ºF (170–180ºC) over medium heat. Use a cooking thermometer to check the oil temperature so there‘s no guessing. Nami's Tip: Make sure there‘s at least 2 inches (5 cm) of oil in the pot so the croquettes are completely submerged while cooking. Once you get used to deep-frying, you can use the chopstick or panko tricks to determine if the oil is ready.
medium heat
Image detailsAdd 4 cups neutral oil to a medium pot and bring it to 340–350ºF (170–180ºC) over medium heat. Use a cooking thermometer to check the oil temperature so there‘s no guessing. Nami's Tip: Make sure there‘s at least 2 inches (5 cm) of oil in the pot so the croquettes are completely submerged while cooking. Once you get used to deep-frying, you can use the chopstick or panko tricks to determine if the oil is ready.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
Once you get used to deep-frying, you can use the chopstick or panko tricks to determine if the oil is ready.
Checks1
Visual cueInfoVisualOnce you get used to deep-frying, you can use the chopstick or panko tricks to determine if the oil is ready.
Expected state: Once you get used to deep-frying, you can use the chopstick or panko tricks to determine if the oil is ready.
Why and source
This step has reviewed source-backed guidance.
Step 19
Deep-fry 2–3 croquettes at a time until golden brown, about 2–3 minutes. Do not touch or flip the croquettes until one side is golden brown. The inside is already cooked, so you just need to fry the breading. Nami's Tip: Do not crowd the pot as the oil temperature will drop quickly and cause the food to absorb more oil.
Image detailsDeep-fry 2–3 croquettes at a time until golden brown, about 2–3 minutes. Do not touch or flip the croquettes until one side is golden brown. The inside is already cooked, so you just need to fry the breading. Nami's Tip: Do not crowd the pot as the oil temperature will drop quickly and cause the food to absorb more oil.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Visual cue
until golden brown, about 2–3 minutes.
Checks2
Visual cueInfoVisualuntil golden brown, about 2–3 minutes.
Expected state: until golden brown, about 2–3 minutes.
TimingInfoTimingabout 2–3 minutes
Target: 2-3 minute
Expected state: Deep-fry 2–3 croquettes at a time until golden brown, about 2–3 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 20
Transfer to a wire rack or a plate lined with paper towels to drain the excess oil. Continue deep-frying the rest of the patties.
Image detailsTransfer to a wire rack or a plate lined with paper towels to drain the excess oil. Continue deep-frying the rest of the patties.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Checks1
HoldingMain recipeSource holding instruction
Transfer to a wire rack or a plate lined with paper towels to drain the excess oil. Continue deep-frying the rest of the patties.
Why and source
This step has reviewed source-backed guidance.
Step 21
Serve with tonkatsu sauce (bottled or Homemade Tonkatsu Sauce). In Japan, we typically serve deep-fried foods with shredded green cabbage. I shred it with a julienne slicer or stainless steel cabbage slicer and serve it with Japanese Sesame Dressing. I also add a few wedges of tomato for color.
Image detailsServe with tonkatsu sauce (bottled or Homemade Tonkatsu Sauce). In Japan, we typically serve deep-fried foods with shredded green cabbage. I shred it with a julienne slicer or stainless steel cabbage slicer and serve it with Japanese Sesame Dressing. I also add a few wedges of tomato for color.Just One Cookbook · Japanese Croquettes (Korokke) お母さんのコロッケDev reference Checks1
ServiceMain recipeSource service instruction
Serve with tonkatsu sauce (bottled or Homemade Tonkatsu Sauce). In Japan, we typically serve deep-fried foods with shredded green cabbage. I shred it with a julienne slicer or stainless steel cabbage slicer and serve it with Japanese Sesame Dressing. I also add a few wedges of tomato for color.
Inputs and tools1
Uses
- tonkatsu sauce
Why and source
This step has reviewed source-backed guidance.
Step 22
Store the leftovers 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 if defrosted or 45 minutes if frozen. Check if the inside is warm before serving.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Cooking
Preheat 2 inches of neutral oil to 340–350ºF (170–180ºC) over medium heat.
Fry 2–3 croquettes at a time until golden brown, and then drain on a wire rack. Drizzle tonkatsu sauce on top and enjoy.
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What to Serve with Japanese Croquettes
With a vegetable side: Serve up a side of refreshing Japanese Cucumber Salad.
With a green salad: Drizzle it with Carrot Ginger Dressing for a Japanese twist. With soup: Kale and Daikon Miso Soup is always a good idea! With rice: Learn How to Cook Rice in a Pot on the Stove.
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Storage and Reheating Tips
To store: You can store the leftovers in an airtight container and freeze up to a month.
To reheat: Place the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15–20 minutes if defrosted or 45 minutes if frozen.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
More meat for extra flavor and protein – My mother’s hearty and savory recipe includes more meat than store-bought ones or other recipes.
Irresistible contrast of textures – They have a crunchy shell on the outside and a creamy yet slightly chunky texture inside. It’s hard to eat just one.
Can I make this recipe ahead of time?
Croquettes keep well in the freezer for up to a month and are easy to reheat.
Article photos
Photos used with the article notes.
Source: Japanese Croquettes (Korokke) お母さんのコロッケ
Recipe structure
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Main recipe
Recipe card ingredients and steps.
16, 16 Croquettes
Dressing
Source step 21 creates or uses dressing.
Mixture
Source step 12 creates or uses mixture.
Sauce
Source step 21 creates or uses sauce.
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Japanese Croquettes (Korokke) お母さんのコロッケ
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