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Anna’s Grandma's Korokke

Comfort food at its fried, savory best.
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Course Side Dish, Snack
Cuisine Japanese
Servings 5

Ingredients
  

  • 1 large potato boiled, peeled and mashed
  • 1 celery stalk minced
  • 1 carrot minced
  • 1 small onion minced
  • 1/2 pound ground beef
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 cup panko bread crumbs
  • canola oil for frying

Instructions
 

  • Sauté onions in 1 tbsp oil on high heat until translucent, then add ground beef and cook few minutes until brown.
  • Drain fat, then add chopped celery and carrots and sauté a few minutes until tender. Season with salt and pepper and take it off the heat.
  • Add mashed potatoes to vegetable/beef mixture and mix with wooden spoon until blended.
  • Cool the potato mixture in fridge for about an hour until cool enough to handle, or you can use the freezer if you’re short on time.
  • Meanwhile, prepare 3 bowls for the crispy coating: one bowl with flour, one with eggs, and one with panko.
  • When the potato mixture is cool enough to handle, shape it into balls. Dip first into flour, then eggs, then panko.
  • If you can wait, put the breaded korokke back in the fridge for about an hour for optimal crispiness!
  • Heat about 3/4 to 1 cup of oil in a small pan on high heat. It’s best if the oil covers most of korroke when you drop it in, so a smaller but deeper pan works best for frying. The oil is ready when you drop a piece of panko in it and it bounces up, sizzling.
  • Cook 1-3 korokke at a time, depending on the size of pan, for two minutes on each side until nicely browned all over.
  • Remove from oil and place korokke on a plate with paper towels on it and let drain briefly. Be careful, the oil will be very hot!
  • Serve with rice, thinly sliced cabbage, and tonkatsu sauce. Enjoy!

Notes

This is enough for about 10 korokke, depending on how big you make them.