Korokke (Beef Croquettes)

Discover the rich history of Japanese korokke, a beloved street food inspired by French croquettes. Learn how to make crispy beef korokke at home with this easy step-by-step recipe.

Introduction

Crispy on the outside, creamy on the inside, and packed with flavor—Korokke (Japanese beef croquettes) is Japan's ultimate comfort food. While its origins trace back to the French croquette, Japan has made it a staple of everyday cuisine, blending practicality with innovation. Let’s dive into the story, recipe, and what makes Korokke a timeless favorite.

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The History Behind Korokke

Korokke's story begins in France with the croquette, a rich béchamel-based dish. During Japan’s Meiji era, Western cuisine began influencing Japanese kitchens. However, béchamel was expensive and impractical for most households. Enter the humble potato—affordable, versatile, and perfect for creating a creamy filling. By swapping béchamel for potatoes and adding local flavors like soy sauce, Japan transformed the croquette into Korokke, a dish that’s now found in konbini (convenience stores), bento boxes, and home kitchens across Japan.

Korokke is more than just food—it’s a reflection of Japan’s ability to adapt and innovate. That satisfying crunch? It’s over 100 years of history and tradition in every bite.

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Serving Suggestions

Korokke is as versatile as it is delicious. Pair it with shredded cabbage and a drizzle of tangy tonkatsu sauce, or take it to the next level by sandwiching it between slices of fluffy shokupan bread. Add a dollop of spicy karashi mustard for an extra kick.

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Recipe: How to Make Beef Korokke

Ingredients

• Filling

  • 2 pounds russet potatoes, peeled and cubed

  • 1/2 pound ground beef

  • 1 medium yellow onion, minced

  • 1 tablespoon soy sauce

  • 2 tablespoons crème fraîche

  • 2 tablespoons milk of choice

  • Salt and black pepper to taste

• Batter

  • 1/2 cup all-purpose flour

  • 2 eggs, beaten

  • 1.5 to 2 cups panko breadcrumbs

• Neutral oil for frying (canola or rice bran)

• Tonkatsu sauce (for serving)

• Optional: shredded cabbage, lemon wedges, karashi mustard, shokupan (for sandwiches)

Steps

1. Boil the potatoes: Cook in salted water until soft. Drain and mash while hot.

2. Sauté the onion and beef: Cook the onion until translucent, then add the ground beef. Season with soy sauce, salt, and pepper.

3. Mix and cool: Fold the beef mixture into the mashed potatoes with creme fresh and oat milk. Let cool slightly.

4. Shape the patties: Form the mixture into oval patties and chill for 20 minutes to firm up.

5. Bread the patties: Dredge each patty in flour, dip in beaten egg, and coat with panko breadcrumbs. Press gently to secure

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6. Fry to perfection: Heat oil to 350°F (175°C). Fry the croquettes until golden and crisp, about 3–4 minutes per side.

7. Serve: Drain on a wire rack and serve with tonkatsu sauce and shredded cabbage.

Dipping Sauce Recipe

Ingredients

• 3 tablespoons ketchup

• 1 teaspoon soy sauce

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon mustard

• 1 teaspoon nutritional yeast

Instructions

1. In a small bowl, mix together ketchup, soy sauce, Worcestershire sauce, mustard, and nutritional yeast until smooth.

2. Add crème fraîche and milk, stirring until fully combined and creamy.

3. Adjust seasoning to taste and serve alongside Korokke for a tangy, creamy dipping experience.

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Korokke is a dish that combines simplicity, history, and flavor into one satisfying bite. Whether you’re making it for the first time or revisiting a childhood favorite, this recipe is sure to bring joy to your table. Try it, share it, and savor the history in every bite

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