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Korokke (Japanese Potato Croquettes with Pork and Cheese)
1 hServes 8Nutri-Score C€€
C
1 h
1 hKorokke (Japanese Potato Croquettes with Pork and Cheese)
what you need
Ingredients
russet potatoes (peeled)Produce800 g
onion (diced)Produce1 piece
vegetable oil (for frying the filling and deep frying)Pantry30 ml
ground porkMeat250 g
soy saucePantry15 ml- mirinPantry15 ml
salt (for the water and seasoning)Spices5 g
black pepper (ground)Spices1 g
cheese (cut into cubes)Dairy100 g
flour (for breading)Pantry60 g
eggs (beaten)Dairy2 pieces- panko breadcrumbsBakery100 g
- tonkatsu sauce (for dipping)Pantry60 ml
per serving
Nutrition
185kcal
- Carbs
- 22 g
- Proteins
- 7 g
- Fat
- 8 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl ×3
Potato masher
Colander- Deep fryer
- Cooling rack
step by step
Method
- Step 1
Cook the potatoes
- Place the potatoes in a saucepan of cold salted water.
- Bring to a boil and cook until fork tender.
- Drain the potatoes.
- Step 2
Make the pork and onion filling
- Dice the onion and cook it in a pan with a little oil until translucent.
- Add the ground pork and cook until nearly done.
- Add the soy sauce and mirin and finish cooking.
- Step 3
Mash and combine
- Mash the potatoes, leaving some rough chunks.
- Add the pork and onion mixture, salt and pepper and mix to combine.
- Step 4
Shape around the cheese
- Form the potato mixture into palm-sized rounds.
- Press a cheese cube into each round and wrap the potato tightly around it.
- Step 5
Bread the croquettes
- Coat each croquette in flour.
- Dip in the beaten egg.
- Roll in the panko breadcrumbs.
- Step 6
Fry until golden
- Fry the croquettes for a couple of minutes on each side until golden brown.
- Let them drain on a wire rack.
- Step 7
Serve
- Serve hot with tonkatsu sauce for dipping.