Name: Japanese Curry Korokke (Croquettes)
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Ingredients: 2 russet potatoes (~400–500 grams), peeled and diced; ½ lb ground beef; ¼ yellow onion, finely diced; 1½ tbsp curry powder; 2 tbsp Worcestershire sauce; ½ tbsp black pepper; 1 tbsp salt; 1 large egg (plus another if needed); 2 cups all-purpose flour (use more if needed); 2 cups panko (use more if needed); Neutral oil (for deep frying or air frying); 1/2 cup ketchup; 1/4 cup Worcestershire sauce; 3 tablespoons soy sauce or oyster sauce; 1 tablespoon brown sugar

Description

Japanese Curry Korokke are crispy, golden potato croquettes filled with a savory mix of mashed potatoes, ground beef, onions, and Japanese curry – comforting, flavorful, and delicious with tonkatsu sauce.

Ingredients

Units Scale

2 russet potatoes (~400-500 grams), peeled and diced
1/2 lb ground beef
1/4 yellow onion, finely diced
1 1/2 tbsp curry powder
2 tbsp Worcestershire sauce
1/2 tbsp black pepper
1 tbsp salt
1 large egg (plus another if needed)
2 cups all-purpose flour (use more if needed)
2 cups panko (use more if needed)
Neutral oil (for deep frying or air frying)

Homemade Katsu Sauce: Buy a store-bought sauce or make your own by simply mixing the following ingredients in a small bowl.

1/2 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons soy sauce or oyster sauce
1 tablespoon brown sugar

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Instructions

Place peeled, chopped potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 – 20 minutes, then drain.
To a large bowl, mash the potatoes until smooth (I just use a fork). It’s ok if there are little chunks, that’s actually preferred! Set aside.
In a skillet over medium heat, cook the diced onion and ground beef until the beef is browned.
Combine the beef mixture with the mashed potatoes and mix until fully incorporated. Let the mixture cool slightly, about 10 minutes.
Add the curry powder, Worcestershire sauce, salt, and pepper, and mix until fully incorporated.
Form the mixture into oval or round patties (about the size of your palm). You should get around 8 croquettes depending on size.
Prepare a breading station with three bowls: one with the flour, one with the beaten egg, and one with the panko. Coat each patty in flour, dip in egg (make sure it’s fully coated! It might take dipping it in several times to ensure that the egg is coated onto it completely), then press into panko, ensuring again that it is fully coated.
Heat oil in a deep pan or fryer to 350°F (175°C). Fry korokke in batches for 2 – 3 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Serve hot!

Notes

Serving Suggestions:

Serve hot with katsu sauce.
Leftovers can be stored in the fridge and air fried at 350°F (175°C) for 5–7 minutes to reheat and crisp.

Prep Time: 45 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: Makes 8-10 croquettes