Quick and Easy Japanese Croquettes (Korroke)
This ultimate food hack is our quickest and easiest recipe yet.
Servings Prep Time
1/2Doz 15mins
Cook Time Passive Time
8 mins 30mins
Servings Prep Time
1/2Doz 15mins
Cook Time Passive Time
8 mins 30mins
Ingredients
Croquette Filling
Breading
Tonkatsu Sauce
Instructions
For the Croquettes
  1. Prepare the proteins and any inclusions ahead of time. We sautéed the ham and scallions together, then set them aside to cool. In large mixing bowl, empty the packet of instant potatoes. Boil the water in a pot or water kettle. Quickly add to the potato flakes and whisk or stir using a rubber spatula. Don’t worry too much about any remaining small lumps. Spread the potatoes in an even layer on the inside of the bowl to quickly cool the mixture.
  2. Once potatoes are slightly warmer than body temperature, add in the ham, scallions, egg, and any other mix-ins or cheese. Season if needed and combine until thoroughly mixed. Divide the croquette filling into 6 balls. Using the palms of your hands, roll the mixture into football shaped balls. Gently form the patties by pressing between the palms of your hands or using a small plate wrapped in cling film. Once all the croquette patties are formed, cover and chill for 15-30 mins, up to 1 hour. This is an important step to ensure the croquettes will not explode when frying.
  3. Set up your breading station using three bowls in order of flour dredge, egg, then bread crumbs. Begin dredging all the croquette patties in flour. One-by-one, dip in the egg and transfer to the panko. Gently cover all sides with crumbs and give it a little press for extra stick. Repeat until all patties are covered.
  4. Fill a shallow pan or frying vessel with neutral oil. When oil registers 340-355f degrees, carefully drop in the allowable amount of croquettes into the pan. I normally fry no more than 4 croquettes at a time. Turn the croquettes when they have slightly browned and are a deep rich golden color, approx 2-4 mins each side. Transfer to an absorbent paper lined plate or tray fitted with a draining rack. Repeat until all croquettes are fried.
  5. Any un-fried patties can be wrapped and frozen for future rainy croquette days. Keep finished croquettes in a warming oven or reheat when ready to serve.
  6. Serve croquettes with shaved cabbage, slices of lemon, and a side of tonkatsu sauce.
For the Tonkatsu Sauce
  1. Combine all ingredients in a bowl and whisk together until smooth. For added glossiness, heat over the stove or in the microwave for 30 seconds. Store any unused portion in an airtight container in the fridge for up to 2 weeks.