The Best Japanese Croquettes You Can Make at Home
There’s something magical about biting into a perfectly crisp, golden-brown Korokke—the delicate crunch giving way to a warm, fluffy, and savory filling. It reminds me of my first trip to Japan, wandering through the narrow streets of a bustling market, the air thick with the scent of sizzling oil and toasted panko. I remember watching, mesmerized, as a vendor deftly scooped up a freshly fried croquette, wrapped it in parchment, and handed it to me with a knowing smile. One bite and I was hooked.
Korokke isn’t just a meal—it’s a bite of nostalgia, comfort, and pure joy. Whether you’re making it for the first time or reliving a cherished memory, this easy homemade recipe will bring warmth and happiness to your kitchen.
If you love crispy, Japanese comfort food, you should also try an authentic Katsu Sando—a deliciously crunchy pork cutlet sandwich that pairs perfectly with Korokke.
What is Korokke?
Korokke (コロッケ) is Japan’s take on the French croquette, but instead of béchamel sauce, the filling is made from mashed potatoes and sautéed meat. Coated in light, airy panko breadcrumbs and deep-fried to perfection, these croquettes have a crisp shell that gives way to a soft, flavorful center.
You’ll find Korokke sold as street food in Japan, tucked into bento boxes, or served alongside shredded cabbage and rice for a hearty meal. And once you make them at home, you’ll understand why they’re a staple in so many households.
Ingredients You’ll Need
Here’s everything you need to make Korokke, using measurements that work no matter where you’re cooking from.
Filling
- 900 g (2 lbs) starchy potatoes (Russet, Maris Piper, or Danshaku)
- 450 g (1 lb) ground beef (you can also use chicken or turkey)
- 1 medium yellow onion, finely chopped
- 15 g (1 tbsp) unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
Breading
- 75 g (½ cup) all-purpose flour
- 2 large eggs, beaten
- 120 g (2 cups) panko breadcrumbs
Frying
- Vegetable or canola oil (enough to deep-fry, about 5 cm/2 inches deep in your pot)
Optional Variations
- Vegetarian: Swap the meat for sautéed mushrooms, sweet corn, or finely diced carrots
- Cheesy Korokke: Add shredded mozzarella or cheddar inside for an extra treat
- Spicy: Mix in a pinch of curry powder or chili flakes to the filling
How to Make Korokke
Step 1: Prepare the Potatoes
Peel and chop the potatoes into large chunks, then place them in a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well, then return the potatoes to the pot over low heat for a minute to remove excess moisture.
Mash the potatoes while they’re still warm, leaving some small chunks for texture. Stir in the butter, salt, and pepper, then set aside.
Step 2: Cook the Filling
Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and cook until they turn golden brown and caramelized, about 10 minutes. Add the ground meat, breaking it up as it cooks. Once browned, remove from heat and let cool slightly.
Gently fold the meat mixture into the mashed potatoes, making sure everything is evenly combined but not over-mixed—you want some texture in every bite.
Step 3: Shape the Korokke
Using your hands, shape the mixture into oval patties, about 7 cm (3 inches) long and 2 cm (¾ inch) thick. If the mixture feels too soft, pop it in the fridge for 30 minutes to firm up.
Step 4: Coat the Korokke
Set up three bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each patty in the flour, dip it into the egg, then coat it well with panko. Press gently so the breadcrumbs adhere for maximum crispiness.
Step 5: Fry Until Golden and Crispy
Heat about 5 cm (2 inches) of oil in a deep pan to 170-180°C (340-350°F). Fry 2-3 Korokke at a time, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels.
For an easy homemade dipping sauce, try making this 5-minute Tonkatsu sauce—it’s the perfect balance of sweet and tangy flavors to complement your crispy croquettes.
Alternative Cooking Methods
Oven-Baked Korokke (Healthier Option)
Preheat your oven to 190°C (375°F). Arrange the breaded Korokke on a baking sheet lined with parchment paper and lightly spray with oil. Bake for 25-30 minutes, flipping halfway through.
Air-Fried Korokke (Less Oil, Same Crunch)
Preheat your air fryer to 190°C (375°F). Place Korokke in a single layer, spray lightly with oil, and air-fry for 12-15 minutes, flipping halfway for even crispiness.
How to Serve and Store Korokke
Serving Suggestions
- Drizzle with Tonkatsu sauce and serve with shredded cabbage
- Enjoy in a Korokke sandwich (Korokke Sando), tucked into fluffy Japanese milk bread
- Pair with miso soup and steamed rice for a cozy, homemade meal
Make-Ahead & Freezing Tips
- To freeze before frying: Arrange breaded Korokke on a tray and freeze until solid, then transfer to an airtight bag. They’ll keep for up to a month.
- Reheating frozen Korokke: Bake at 180°C (350°F) for 20 minutes or air-fry at 190°C (375°F) for 10 minutes.
FAQs
Can I make Korokke without meat?
Absolutely! Swap out the meat for mushrooms, lentils, or even tofu for a hearty vegetarian version.
How do I make extra crispy Korokke?
Use high-quality panko breadcrumbs and double-fry them—fry once until light golden, let them cool, then fry again for extra crunch.
What’s the difference between Japanese Korokke and French croquettes?
French croquettes are made with béchamel sauce, while Japanese Korokke has a mashed potato base, making them heartier and more textured.
Final Thoughts
Making Korokke at home is more than just cooking—it’s about creating a dish that brings warmth, nostalgia, and joy to the table. Whether you deep-fry, bake, or air-fry them, these golden, crispy croquettes are sure to become a household favorite.
For another comforting and traditional Japanese dish, try this homemade miso soup recipe.