Japanese-Style Beef & Potato Korokke
with Tangy Slaw & Katsu Mayo
- Milk
- Soy
- Wheat
- Eggs
What are korokke? You’re in for a treat! They’re tantalizingly crispy Japanese-style croquettes filled to bursting with creamy mashed potatoes and juicy ground beef within a golden-brown panko crust. You’ll shallow-fry these homemade croquettes to crunchy perfection, and serve with tangy cabbage slaw and salty-sweet katsu mayonnaise for dipping.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Beef
4 ounce
Coleslaw Mix
2 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth; season with 1⁄2 tsp salt (1 tsp for 4 servings).
• While potatoes cook, in a medium bowl, combine vinegar, 1 tsp sugar, 1⁄2 tsp salt, and pepper (2 tsp sugar and 1 tsp salt for 4 servings). Add coleslaw mix and toss to combine. Taste and season with salt and pepper if desired. • In a small bowl, combine katsu sauce and mayonnaise. • Refrigerate slaw and katsu mayo until ready to serve.
• Heat a drizzle of oil in a large, heavy- bottomed pan over medium-high heat. Add beef*, garlic powder, and soy sauce. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan. • Add beef mixture, 1⁄4 cup panko, and 2 TBSP reserved potato cooking liquid to pot with potatoes (1⁄2 cup panko and 4 TBSP reserved potato cooking liquid for 4 servings); stir to combine. Taste and season with salt and pepper if desired. TIP: If mixture seems too crumbly, add more reserved potato cooking liquid a splash at a time until a moldable consistency is achieved. • Wash and dry pan.
• In a shallow dish, combine flour and a pinch of salt. • In a separate shallow dish, whisk together sour cream and 11⁄2 TBSP water (3 TBSP for 4 servings). • Place remaining panko in a third shallow dish.
• Once cool enough to handle, form croquette mixture into four 1-inch-thick patties (eight patties for 4 servings). (For less mess, wear food-safe gloves or lightly coat your hands with oil before forming the patties.) TIP: Double the number of patties if you prefer a smaller croquette! • Working one at a time, gently press patties into flour until fully coated. Gently tap off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into panko until fully coated.
• Heat a 1/3-inch layer of oil in pan used for beef over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add coated patties. Cook until golden brown, 3-4 minutes per side. TIP: Fry in batches if necessary; lower heat if patties begin to brown too quickly. • Transfer croquettes to a paper-towel-lined plate and immediately season with salt.
• Divide croquettes and slaw between plates in separate sections. Serve with katsu mayo on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, describing it as delicious and comforting, though some found it bland and wanted more seasoning.
- Ease of prep: Customers found this recipe challenging, with patties often falling apart during breading and frying.
- Suggestions: Consider chilling the mixture before forming patties, and use smaller, thinner patties for better frying results.
- Portions: Some felt the slaw portion was too small, while others thought the korokke were too large.
- Texture: Several noted the korokke were greasy or mushy; a crispier exterior and firmer interior would improve the dish.
Reviews from our home cooks
I looooove Japanese Korokke, but they're impossible to find where I live now, so I was very excited to see this pop up on the menu! It doesn't taste as good as when you get it from a proper food stall or restaurant, but it's a decent approximation. Though I did find the inclusion of beef to be unusual. I'm used to getting these without any meat inside.
This recipe just didn't work as written, even though I happened to start the potato/beef mixture early enough to cool it in the fridge for a while before forming the patties (a step other korokke recipes use to help them stay together better). The patties were too large and thick to hold together through the dredging process as formulated, and there wasn't enough flour, sour cream, or panko to make smaller patties, though those might have worked better. It's possible egg might have helped. I like the concept, but the execution needs a lot of work when it comes to the recipe.
Omg-Omg-Omg! We have never cooked anything like this before and WOW was it fun and delicious!! The tangy sauce went so well with the Korokke which on cold days REALLY HIT THE SPOT!. It was nice and crunchy and while it was a new taste for us and we loved it!
It took a little extra attention to get the croquettes to stay formed together, but the flavor was fantastic. And I was jealous my husband got to take the extras for lunch the next day at work. And even though the slaw had such a simple dressing, it (and the creamy katsu sauce) were the perfect compliment to the salty/savory flavor of the croquettes.
At first I thought this meal would be a total disaster. Most of the sour cream ended up going on first korokke (with just following instructions), and the same with the flour (I did add more of my own). The korokkes didn't hold together and were falling apart. By the time I made the third one, I just kept putting it back together and I was thrilled that the fourth one held together. It's just a matter of figuring out how to keep these intact (mine looked nothing like the ones on the recipe card) but they ended up being very good. I don't have luck with patties and not sure if I'd order this again, but it was something new and different.
I really enjoyed these! I know a lot of people struggled, but I omitted the water, added diced onion and bell pepper, added the sour cream to the mashed potatoes and used egg instead to coat, and chilled for 20 minutes before frying, and mine came out well! I'd like to see Spanish style ones and would do balls instead of patties next time.
The korokke was a new experience for me. Mine turned out good because I didn't add much flavor and I used an egg instead of sour cream to bind the panko. Next time I'd make smaller patties and add this to a breakfast menu with eggs
The best thing we have ever had. 10/10 will make a lot more of! That sauce was so incredibly good and complemented the saltiness of the Korokkes!
Great twist and great taste! Like to think of it as a Japanese hamburger; would do it again.
Labor intensive and I don't believe the cooling time was included in the total time. I think it should have been encouraged to do the meat and potatoes ahead of time and allowed to cool. I ended up making more smaller korokke, but it took a long time. It was tasty but it was too time consuming
