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Korokke recipe, the Japanese croquette (Video)

Korokke, the Japanese croquette battered with panko, crispy and delicious. Pair it with salad or rice, or even better, add them to your bento.

What is Korokke?

Korokke are extremely popular in Japan. Although far from traditional Japanese food, this recipe has more than a hundred years of history.

Made with panko-battered and fried potatoes, this delicacy has its origins in European croquette.

Like all dishes of yōshoku cuisine (a branch of Japanese cuisine with origins in Western dishes), this one was adapted for Japanese palates.

Other popular dishes in yōshoku cuisine include curry, katsudon, and omurice.

An ideal recipe for quarantine

Minimizing purchases is essential. Therefore, today I share with you an easy recipe that you can make with ingredients that, most likely, you have in your pantry.

Potato, carrot, onion, panko bread, flour, egg and oil. Optionally, you can make different versions with minced meat and/or add mushrooms.

Korokke - crispy and delicious Japanese croquettes - homemade korokke recipe with fresh and tasty ingredients

Different Types of Korokke

The recipe I’m sharing with you is a base recipe that will help you experiment and prepare the korokke of whatever you like the most.

There are vegetarian korokkes, meat korokkes, curry korakkes, korokkes with mushrooms, pumpkin korakkes,… There are even korokkes made from leftover nikujaga.

If you want to adapt this recipe to make a meat korokke, you can replace the carrot with minced meat.

All you have to do is cook the onion and, when it’s practically ready, add the minced meat and cook it until golden brown.

Japanese croquette with homemade panko

Nowadays it is easy to find prepared panko in Asian stores and even in some supermarkets.

However, if you have sliced bread at home and a food processor, you can prepare homemade panko in a couple of minutes.

To do this, you simply have to cut the edges of the sliced bread and pass it through the food processor until you get medium-sized flakes. If you want to see how I make it, I encourage you to check out this recipe.

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Korokke - croquetas japonesas crujientes y deliciosas - receta casera de korokke con ingredientes frescos y sabrosos
Receta korokke, la croqueta japonesa
Print recipe
5 from 1 vote
Korokke, la croqueta japonesa rebozada con panko, crujiente y deliciosa. Acompáñala con ensalada o arroz, o aún mejor, añádelas a tu bento.
Prep Time: 30 minutes
Cooking Time: 1 hour
Reposo: 1 hour
Total Time: 2 hours 30 minutes
Course: Accompaniment, Snack
Cuisine: Japanese
Keyword: Bento, Egg | Egg, Vegetables | Vegetables
Cooking method: Frito
Servings: 10
Calories: 138kcal

Ingredients

  • 500 gr patata
  • 250 gr zanahoria
  • 1 cebolla pequeña o media cebolla grande
  • sal a gusto
  • pimienta a gusto
  • 1 huevo
  • panko
  • harina

Instructions

  • Cortamos la zanahoria a trozos pequeños y la patata a trozos medios.
  • Ponemos dos ollas con agua a hervir. En la grande, añadiremos las patatas, en la pequeña la zanahoria.
  • Mientras las patatas y la zanahoria se cocinan, preparamos la cebolla. La pelamos, la cortamos por la mitad y le realizamos cortes perpendiculares a la raíz. Esto hará que cortar la cebolla a trocitos os sea muy fácil.
  • Calentamos una sartén con un poco de aceite a fuego medio alto. Añadimos la cebolla y la cocinamos dorarla.
  • Una vez la zanahoria y la patata se pinchan fácilmente, podéis retirarlas del fuego y colarlas.
  • En un bol, añadimos la patata y, con un batidor manual, las machacamos. Os recomiendo hacerlo de esta forma para evitar que la patata acabe siendo puré.
  • Sal pimentamos.
  • Añadimos la zanahoria y la “rompemos” un poquito con el batidor (para mi, la textura ideal es cuando ésta se distingue de la patata). Finalmente, añadimos la cebolla y removemos bien. Dejamos enfriar la masa.
  • Cuando ésta esté a temperatura ambiente, la probamos y, de ser necesario, añadimos más sal y/o pimienta. Seguidamente, dividimos la masa en 8 (10 si queréis hacer patties más pequeños) y le damos su forma. Cuando éstos estén listos, los dejamos reposar en la nevera durante un mínimo de una hora.
  • Pasado ese tiempo, ya solo queda rebozarlos. En un bol añadimos un huevo que batiremos bien, en otro el panko y finalmente en el último la harina.
  • Empezamos rebozando el pattie en harina, seguidamente lo bañamos en el huevo y por último lo rebozamos en panko.
  • ¡Ya solo queda freírlo! Calentamos el aceite a 175 grados y freímos los korokkes hasta que adquiera un aspecto dorado.

Video

Nutrition

Calorias: 138kcal | Carbohidratos: 27g | Proteina: 5g | Grasa: 2g | Grasas saturadas: 1g | Grasa transgenicas: 1g | Colesterol: 16mg | Sodio: 173mg | Potasio: 352mg | Fibra: 3g | Azúcar: 3g | Vitamin A: 4201IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg
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