Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Japanese ‘Korokke’ Croquettes

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

Take some ordinary beef mince and some regular potatoes… and make them into crunchy, flavour-packed croquettes the whole family will love! Simple but fabulous, this is meat and potatoes like never before.




20 minutes


30 minutes + cooling




3 large potatoes (about 800g/1.7 lb), peeled and cut into chunks

1 tbsp vegetable oil, plus extra for deep frying

1 small onion, finely chopped

250g (9 oz) beef mince

1 tbsp soy sauce

1 tbsp mirin

½ tsp ground black pepper

3 tbsp Japanese Kewpie mayonnaise

3 cups Japanese panko breadcrumbs

1 cup plain flour (all-purpose flour)

2 eggs, lightly whisked

Japanese tonkatsu sauce to serve*

shredded cabbage, cherry tomatoes or your choice of salad, to serve


Cook the potatoes in plenty of salted boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot and place it back over the heat for about a minute. This allows the potatoes to dry out a little. Remove from heat and mash with a potato masher or fork.

While the potatoes are cooking, heat the vegetable oil in pan over high heat. Add 1 tablespoon of oil to the pan and then add the onions. Season with a pinch of salt and cook for 2-3 minutes or until the onions are soft. Add the beef and cook, breaking the beef up for 2-3 minutes or until the beef is almost cooked. Stir through the soy sauce, mirin and pepper. Allow the beef to simmer for another 2 minutes or until the sauce has mostly evaporated. Transfer the beef to the potato. Add the mayonnaise and mix well. Transfer the mixture to a large tray and spread out into a rough rectangle about 4cm (1.5 inches) thick. Use a spatula to divide the rectangle into 12 portions. Allow to cool completely.

To make the panko breadcrumbs an even, fine texture, place them in a ziplock bag and pound with a rolling pin. Transfer the crumbs to a large plate or tray. Place the flour and eggs in separate large bowls or trays. Shape the potato portions into ovals and dip each piece into the flour, then egg and then the breadcrumbs.

Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat. Cook the crumbed croquettes for 4 minutes each side or until golden. Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato or a salad.

Note Icon


– Panko is a type of large, flaky breadcrumb that becomes super crispy when fried and is available at most major supermarkets or any Asian grocer.

– Tonkatsu sauce is a Japanese-style barbecue sauce and is available in some major supermarkets or an Asian grocer. Alternatively, substitute your favourite barbecue sauce.

– Kewpie mayonnaise is a Japanese style of mayonnaise found in the Asian section of most supermarkets. Alternatively, substitute your favourite mayonnaise.




Popular on Marion's Kitchen