Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas

"These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time."
photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Pneuma photo by Pneuma
photo by Pneuma photo by Pneuma
Ready In:




  • Boil the diced potatoes in salted water, until tender.
  • Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
  • Add the chopped onion to the beef, and saute until tender.
  • Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
  • Cook for a few minutes, then remove from heat.
  • Drain cooked potatoes and mash until smooth.
  • Combine the meat mixture with the mashed potatoes.
  • Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
  • Divide the mashed combination into 16 equal portions.
  • Form each portion into a small sausage shape.
  • Dredge each portion in flour, then dip each into the remainder of the beaten egg.
  • Coat each croquette with panko or unseasoned breadcrumbs.
  • Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
  • Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
  • Heat peanut oil in a wok on high, or until just smoking.
  • Deep-fry the croquettes a couple at time until lightly browned.
  • Drain on paper towels and keep warm.
  • Repeat with remaining croquettes until finished.
  • Serve over shredded cabbage and drizzle with Tonkatsu sauce.
  • For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
  • Whisk until smooth.
  • Add remaining ingredients and mix well until thoroughly blended.

Questions & Replies

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  1. Fannie L.
    Thanks for the tip on refrigerating the korokke before frying!
  2. Pneuma
    I love potato croquettes and I usually eat it plain. So having beef in it is new to me and kinda made me wonder if it would be good. Conclusion: Yes! It is! I love the fact that it has a crunchy texture on the outside but it's soft in the inside. It's so filling too! Had this with the tonkatsu sauce and shredded cabbage which I stir fried for a minute. Thanks for posting this, Daydream!


I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer. Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.
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