How to make Japanese Croquettes (Korokke) お母さんのコロッケ

Have You Ever Tried a Japanese Potato Croquette That Tastes Like Home?
When you think of comfort food, what comes to mind? For many in Japan, it’s the warm, crispy bite of a homemade potato croquette Japanese style—soft on the inside, crunchy on the outside, and packed with flavor. Known as Korokke (コロッケ) in Japan, these croquettes are more than just food—they’re a taste of home, love, and tradition.

In this post, you’ll learn exactly how to make Japanese potato croquettes the way Japanese moms have done for generations. We’ll walk through each step in detail, from boiling the potatoes to shaping, breading, and frying. Whether you’re a beginner or a seasoned cook, this guide will help you master the art of the potato croquette Japanese way.

Potato Croquette Japanese @JapanDishes

Why This Potato Croquette Japanese Recipe Stands Out

What makes this recipe so special?

• Simplicity: Only basic ingredients—potatoes, meat, onion, breadcrumbs—come together to create incredible flavor.
• Texture: Light, fluffy mashed potato filling paired with a crispy panko coating.
• Tradition: This recipe, often called お母さんのコロッケ (Okaasan no Korokke), or “Mom’s croquettes,” has been passed down through Japanese households for decades.

This dish isn’t just a recipe—it’s part of daily life in Japan. Kids find them in their school lunchboxes (bento), and adults enjoy them hot from a street vendor or homemade with love. The best part? You can make them at home using this easy guide.

• Time: About 1 hour (includes cooling and frying)
• Skill level: Beginner to intermediate
• Best served with: Tonkatsu sauce and shredded cabbage

Jump to Recipe

For another fun and traditional Japanese dish, try making Ehomaki, the Setsubun sushi roll a colorful and flavorful roll packed with good fortune and seasonal ingredients.

Ingredients You’ll Need

These ingredients are for classic potato croquette Japanese style croquettes with meat.

For the Filling:

• 2 lb russet potatoes – Starchy and fluffy, they hold shape and absorb flavor well.
• 1 large onion (about 9.6 oz) – For sweetness and savory depth.
• 1 Tbsp neutral oil – For sautéing onions.
• 1 lb ground beef (or pork) – Adds protein and hearty flavor.
• Salt & pepper – Balanced seasoning for both potato and meat.
• 1 Tbsp unsalted butter – Adds richness and a smooth finish.

For the Coating:

• ½ cup all-purpose flour
• 3 large eggs – Beaten for the breading station.
• 2 cups panko (Japanese breadcrumbs) – For crispy texture.

For Frying:

• 4 cups neutral oil – Enough for about 2 inches deep in your frying pot.

Optional for Serving:

• Tonkatsu sauce – A tangy-sweet Japanese condiment.
• Shredded cabbage & tomatoes – For a fresh, balanced side.

Substitutions: You can use ground chicken or plant-based meat for a variation. For vegetarians, swap out the meat with sautéed mushrooms or mashed tofu.

Korokke お母さんのコロッケ Ingredients

Step-by-Step Instructions

This potato croquette Japanese recipe may look long, but the steps are easy to follow. You’ll make the potato and meat filling, shape and chill the patties, bread them, and finally deep-fry.

Step 1: Boil the Potatoes

1. Peel and cut the potatoes into quarters.
2. Place in a large pot, cover with cold water, and boil over medium heat.
3. Once boiling, reduce to a simmer and cook for 15–20 minutes, until a fork easily pierces the potato.

Step 2: Cook the Onions and Ground Meat

1. While the potatoes cook, finely mince the onion.
2. Heat oil in a skillet and sauté onions until soft and translucent.
3. Add ground beef and cook until browned. Season with salt and pepper.
4. Turn off the heat and set aside.

Step 3: Mash and Season the Potatoes

1. Drain cooked potatoes well and return them to the pot over low heat.
2. Shake the pot for 1–2 minutes to remove any excess moisture.
3. Transfer to a large bowl and mash. Leave some small chunks for texture.
4. Add butter, salt, and pepper to taste.

Step 4: Combine Meat and Potato Mixture

1. If the meat mixture has any liquid, drain it off before mixing.
2. Add the meat and onion into the mashed potatoes.
3. Mix gently until evenly combined.

Step 5: Shape the Croquettes

1. While still warm, shape the mixture into oval patties, about 3 inches long.
2. Let them cool completely on a tray, then refrigerate for at least 15 minutes.
3. This chilling step helps the croquettes hold together when frying.

Time to Bread the Croquettes

Set up your breading station:

1. Flour in one dish.
2. Beaten eggs in another.
3. Panko in a third dish.

Take each chilled patty and:

1. Dredge lightly in flour.
2. Dip in egg until fully coated.
3. Press into panko, making sure the breadcrumbs stick all over.

Let them rest on a tray while the oil heats up.

Frying the Croquettes

1. Heat oil in a medium pot to 340–350°F (170–180°C).
2. Fry 2–3 croquettes at a time for 2–3 minutes each side.
3. Don’t flip too early—let one side get golden first.
4. Drain on a wire rack or paper towel-lined plate.

That crispy coating is your reward for all your careful steps.

Japanese Croquettes (Korokke) お母さんのコロッケ

Storage and Make-Ahead Tips

Want to save time? Here’s how you can prep your potato croquette Japanese dish ahead of time:

• Store: Keep uncooked patties in the fridge for 1 day, covered.
• Freeze: Freeze raw, unbreaded patties for up to 1 month.
• Reheat: Baked croquettes can be reheated at 350°F for 15–20 minutes.
• From frozen: Bake at 350°F for 40–45 minutes.

Tip: Always freeze patties on a tray first, then transfer to bags—this keeps their shape intact.

Creative Variations

Add your personal twist to the basic potato croquette Japanese recipe:

• Cheese korokke: Add mozzarella inside for a cheesy center.
• Kabocha korokke: Use mashed Japanese pumpkin instead of potatoes.
• Curry korokke: Add Japanese curry roux for a rich flavor boost.
• Vegetable korokke: Mix in sweet corn, edamame, or carrots.

These variations still keep the crispy crust and fluffy inside, but bring exciting new flavors.

Conclusion: Try This Potato Croquette Japanese Classic Today

Once you try making these crispy, comforting croquettes at home, you’ll understand why the potato croquette Japanese dish has stood the test of time. It’s easy to prepare, endlessly customizable, and always a crowd-pleaser.

You don’t need fancy ingredients or expensive equipment. Just good technique, a little patience, and a taste for nostalgic comfort food. Whether it’s for a family dinner, weekend meal prep, or a cozy lunch, this dish delivers every time.

So go ahead—grab some potatoes and give this classic recipe a try. It might just become your new favorite way to bring a little Japanese flavor into your kitchen.

If you’re interested in exploring more about Japanese culture beyond food, check out these 5 hidden gems in Amanohashidate, Japan a perfect getaway to pair with a comforting dish like potato croquette Japanese style.

FAQs

Q1: Can I bake croquettes instead of deep-frying?
Yes. Lightly coat them with oil and bake at 400°F until golden and crispy, about 25–30 minutes.

Q2: Can I make this recipe vegetarian?
Absolutely. Skip the meat and sauté mushrooms or use mashed tofu for a satisfying texture.

Q3: What’s the best way to reheat leftover croquettes?
Bake in the oven at 350°F for 15 minutes until hot inside and crispy outside.

Q4: Can I use leftover mashed potatoes?
Yes, but be sure they’re firm enough to shape. Avoid overly creamy or wet mashed potatoes.

Q5: Is panko different from regular breadcrumbs?
Yes. Panko is lighter and flakier, which gives the croquettes their signature crunch.

Whether you’re cooking for family or trying something new, this potato croquette Japanese recipe is sure to become a go-to favorite in your meal rotation.
Now that you know the steps, ingredients, and secrets, it’s time to enjoy the delicious comfort of a homemade potato croquette Japanese style in your own kitchen.