Korokke
Prep 15 min · Cook 1 hr 45 min · Serves 6 · Original recipe
🧾 Ingredients
Produce
- 2 lb russet #potatoes (about 4), peeled and halved
- 1 onion, finely diced
- 1/2 carrot, finely diced (optional)
- 2 #shiitake mushrooms (optional)
Proteins
- 1 lb ground #beef
- 1 large egg (for the mixture)
- 3 large eggs (for the breading)
Pantry & Dry Goods
- 2 tablespoons neutral-flavored oil (vegetable, canola)
- 2 cups #panko breadcrumbs
- 1/2 cup all-purpose flour
- Neutral-flavored oil for deep frying
- #tonkatsu-sauce for serving
Spices & Seasonings
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper powder
- Freshly ground black pepper
🔪 Instructions
- In a large pot, put water and potatoes and bring to a boil. Cook potatoes until a skewer goes through easily.
- Drain the water completely. Move the pot back to the stove on low heat, shifting the pot so that the remaining moisture evaporates (don't burn them).
- Turn off the heat and mash the potatoes, leaving some small chunks for texture. Set aside.
- Chop onion, carrot, and mushrooms finely. In a large skillet, heat oil on medium-high heat. Saute onion until soft. Add carrot and shiitake mushrooms and cook until 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.
- Add the meat mixture to the mashed potatoes in the large pot. Leave any liquid behind - discard it. Add an egg and mix until well combined.
- Set aside to cool a bit so you can handle the mixture. While still warm, shape into patties.
- Dredge each patty in flour, then egg, then panko.
- In a wok or frying pan, heat oil over medium-high heat. Deep fry korokke until golden brown (the inside is already cooked, so just brown the outside).
- Transfer to paper towels to drain. Serve immediately with tonkatsu sauce.
📝 Notes
- Can be air fried or shallow fried in less than 1/2 inch of oil.
- Store leftovers in an airtight container and freeze up to a month. Reheat frozen or half-defrosted at 350F for 15 minutes.