Japanese Potato Croquettes (korokke)

A Korokke (pronounced “hokkke”) is a traditional Japanese sweet made from sweet potatoes and eggs. The dish is usually served on a plate with raw vegetables or as part of a larger meal known as a makiwara.

A traditional Japanese sweet, it has become somewhat of a regional delicacy in its own right and is becoming more available all over the world. Although many Japanese people are familiar with the sweet, most have never tried a true Korokke Japanese Potato Croquettes recipe that is made with the sweet potato and egg white and never served cold.

There are many different varieties of Japanese food that you can prepare, but one of the most popular and most sought after is Korokke Japanese Potato Croquettes. These delicious browned potatoes are very similar to the ones you would get at a French restaurant, and they are absolutely delicious!

The problem is, these go great with so many different things, and since we cannot mention all the places that feature this delicious dish, we are going to focus on one of the more popular spots. One of my all-time favorite dishes is Korokke (pronounced “hokkke”) Japanese Potato Croquettes.

Although I had never tasted a Japanese dish quite like this one, I knew that I was in love from the first bite. A crispy golden brown meal with a sweet, delicate French flavor, it made me realize that Japan has more to offer than just sushi!

Although the first time I had this dish I didn’t make it. Fortunately, I got my act together and went back for another visit; I was hooked!

Japanese potato croquettes (Korokke)

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time



Delicious “hoku hoku” Japanese potato croquettes recipe


  • 1 lb/500g Starchy potatoes *1

  • 0.3 lb/120g Ground Beef

  • 0.15 lb/70g Onion *2

  • 0.15 lb/70g Carrot *3

  • 1/2 tbs olive oil

  • Oil for deep frying

  • Coating
  • 1 egg

  • 4 tbs plain flour

  • 3 tbs water

  • 1 tbs kewpie mayonnaise

  • 2 cups of Japanese panko bread crumb *4


  • Peel and dice the potatoes.
  • Cook the potatoes in boiling water for about 10 minutes.
  • While the potato is being cooked, chop the onion and carrot finely and set aside.
  • Heat olive oil in a frying pan over high heat and add the mince to cook.
  • When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside.
  • Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
  • Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5
  • Then mash the potato with a potato masher while the potato is warm.
  • Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.
  • Divide the mix into 8 equal sized flat ovals. *6
  • Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7
  • Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.
  • Coat all potato ovals with the panko crumbs.
  • Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8
  • Fry each of the potato ovals until crispy and golden brown.
  • Serve croquettes with salad leaves or any side dish of your choice. *9


  • *1 Choose starchy type potatoes such as Classic Idaho or Russet.
  • *2 or half a small onion
  • *3 or half of a small carrot
  • *4 I recommend to use Panko crumb, if you can not access commercial panko, you can make your own panko from white bread that is as good as commercially made panko.
  • *5 This technique is called “Kofuki imo” which removes extra moisture in the potato, in order to make the “Hokku, hoku” texture.
  • *6 I sometimes make 2 of 1/8 potions into smaller sized korokke for Bento Lunch box.
  • 7 This is the shortcut step discussed in the post. Usually cover with flour, then dip into beaten egg, and then coat with Panko crumb. 8 If you don’t have a thermometer you can check if the oil is the correct temperature by dropping a bread crumb into the oil. If the bread crumb drops about halfway down into the oil, then floats back up – you are at the perfect temperature.
  • *9 Or you can freeze them for later use. Before deep frying, freeze them. Then wrap with cling wrap individually and place them in a ziplock bag. It will store for a month in freezer and will be great for Obento lunch menu.
  • *calories of the potato croquettes are indication only as the deep frying oil is difficult to accurately measured.

Reference : chopstickchronicles.


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