Croquettes: Japanese-Style Recipe

Since I’m planning to run a series of recipes on potatoes and sweet potatoes, I thought it would be a good idea to first re-introduce the Japanese basic way of preparing Croquettes or “Korokke” as they say in thos country!

Here is the basic recipe prevalent in restaurants and homesteads.
Naturally it can be expanded and modified at will.
I will not bother you with measurements this time as the method is the point of this posting!


-Potatoes (you will have to decide which variety! In Japan, “Danshaku” are best!)
-Minced meat (of your choice!)
-Salt and pepper
-Flour (of your choice)
-Breadcrumbs (fresh if possible)
-Lard (skip if you don’t like, but a pity!)


-Boil the potatoes with their skins.
Peel the skins off just out of the water when very hot. This way, the potatoes will not be too wet.

-Mash the potatoes roughly with a wooden spoon/spatula. Add salt and peepper and mix roughly. Cover with cellophane paper to keep the potatoes warm as long as possible.

Chop the onions finely and fry in lard if possible for better taste. If you don’t like lard, use oil. You could add chopped garlic and small pieces of bacon.
Add minced meat of your choice. Season with a little salt, pepper, sugar and soy sauce according to you preferences. Fry until the minced meat is cooked.

-Add the mashed potatoes. Mixing them all atogether at the same time fry until potatoes have become dry enough.
Let cool completely and transfer to a storage dish. Cover with cellophane paper and leave overnight in the refrigerator to allow taste to permeate the potatoes. This is an important point as not only it will enhance the taste but make the croquettes easier to shape.

-Spread a little oil over your palms and shape croquettes to you preffered size.

-Roll in flour and “shake” croquettes so that not too much flour adheres to them.

-Prepare (you might better do that first, LOL) the croquettes egg dip by mixing beaten egg, flour and milk to your preference.
Dip the croquettes in the batter completely.

-Roll the croquettes in the breadcrumbs.
One way to make breadcrumbs is to use real bread which had turned completely solid, soften it in milk, let it dry again and crush it into powder!

-Deep-fry croquettes at 170 degrees Celsius until they have reached a colour of your liking.
As everything is already cooked inside, don’t worry if they are not enough cooked.
Point: add a little sesame oil to your frying oil for extra taste.

There are all kinds of sauce and decoration you cane serve croquettes with, unless you like them plain with a little mustard for example.

Here is a little suggestion for good taste and appetizing presentation:
Prepare a light white sauce/bechamel in the aurora style sauce with plenty of white pepper and boiled green peas.

Don’t they look nice like that!


Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

10 thoughts on “Croquettes: Japanese-Style Recipe”

  1. Robert-Gilles, korokke and tonkatsu are my favourite Japanese dishes (ok, together with okonomiyaki). I started to make smaller batches because I realised no matter how many korokke I made I always finished everything 😉 (The same happens with tonkatsu).
    I always make korokke with ground meat (my favourite is half pork half beef), button mushrooms and carrot (the recipe I found on Nami’s blog a long time ago).
    The best sauce I found (this is my another big curse because it’s irresistible) is the mayonnaise topped with taberu rayu (I now make your taberu rayu in 1 liter jars! I’m not joking! I have even found a shortcut, “express” version…I should maybe post it).


      1. Just tell her not to mix it. I put some mayonnaise in a small bowl and then on top of it the “solid” taberu rayu part (with sesame seeds and chili flakes). Then I dip my korokke in this. I get hungry even writing this…


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