Name: Minced Beef Korokke
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 400 g potatoes (about 2 large russet potatoes); 1/2 lb (225 g) ground beef; 50 g carrots (~2 carrots), finely diced; 70 g onions (~1/2 onion), finely diced; 1 1/2 tsp salt; 3/4 tsp black pepper; 1 cup flour; 3 eggs, beaten; 2 – 3 cups panko; 2 tablespoon soy sauce; 3 tablespoons Worcestershire sauce; 1 tablespoon oyster sauce; 1/2 cup ketchup; 1/2 tablespoon honey

Description

These Japanese minced beef korokke are crispy panko-crusted potato croquettes filled with seasoned ground beef, onions, and carrots for the perfect balance of creamy, savory, and crunchy textures.

Ingredients

Units Scale

400 g potatoes (about 2 large russet potatoes)
1/2 lb (225 g) ground beef
50 g carrots (~2 carrots), finely diced
70 g onions (~1/2 onion), finely diced
1 1/2 tsp salt
3/4 tsp black pepper

Breading:

1 cup flour
3 eggs, beaten
2 - 3 cups panko

Katsu Sauce (for dipping):

2 tablespoon soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon oyster sauce
1/2 cup ketchup
1/2 tablespoon honey

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Instructions

Peel and cut the potatoes into large chunks. Boil in salted water for 20 – 22 minutes, or until fork-tender.
Drain the potatoes well and mash until smooth. Set aside.
While the potatoes cook, heat a skillet over medium heat. Add the ground beef, diced carrots, and diced onions. Cook until the beef is browned and the vegetables are softened.
Season the beef mixture with the salt and pepper. The seasoning may seem heavy at this stage, but once mixed with the potatoes it becomes well-balanced.
Combine the mashed potatoes and beef mixture. Mix thoroughly and allow the mixture to cool enough to handle.
Shape the mixture into oval or round patties. I like to make mine about 1/2 inch thick and 2-3 inches long.
Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls. Coat each patty in flour, then egg, then panko, pressing lightly to help the breadcrumbs adhere.
Heat oil to 350°F (175°C). Fry the korokke in batches until golden brown and crispy, about 3 – 4 minutes per side.
Transfer to a wire rack or paper towel-lined plate and serve hot. Serve with tonkatsu sauce or your favorite dipping sauce.

Notes

The mixture can be made ahead and chilled before breading.
If the potato mixture feels too soft, refrigerate it for 30 – 60 minutes before shaping.
Serve with tonkatsu sauce or your favorite dipping sauce.

Prep Time: 45 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: Makes 12-15 (can vary depending on size)