Japanese Pork And Cheese Korokke
Korokke, a beloved Japanese comfort food, features a crispy, golden-brown panko crust enveloping a savory filling of tender, seasoned pork and creamy mashed potatoes. Each bite is a delicious blend of flavors, with hints of onion, garlic, and soy sauce. Often drizzled with tangy tonkatsu sauce and paired with crisp cabbage slaw, these croquettes are a delicious treat that captures the essence of Japanese home cooking. Follow @groovyfoodiess for more recipes!
Tasty Team
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 5 servings
- 3 large russet potatoes, peeled and cubed
- 1 tablespoon neutral oil
- 1 yellow onion, diced
- ⅔ lb ground pork
- 2 teaspoons salt
- 1 teaspoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 cup mozzarella cheese, cubed
- 4 large eggs, whisked
- 1 cup flour
- 2 cups panko breadcrumbs
- 4 cups neutral oil, for frying
- tonkatsu sauce, for garnish
Preparation
- In a large pot over medium heat, boil 6 cups of water and add your russet potatoes. Boil until fully cooked, then drain.
- Heat 1 tablespoon of oil in a pan over medium heat. Saute the onions until soft, then add the pork. Season the pork with salt, curry powder, garam masala, chili powder, sugar, soy sauce, dark soy sauce, and fish sauce. Fry pork until the edges start to crisp, then add it to the mashed potatoes. Mix until combined.
- Heat the frying oil up in a pot over medium heat until it reaches 350ºF.
- While it’s heating, shape the balls. Use your hands to mold some of the potato mixture into a pancake, then add some of the cheese in the center and mold the potato around the cheese to seal it. Repeat with the rest of the potatoes and cheese.
- Set up three bowls: one with egg, one with flour, and one with panko. Dip the potato ball into the egg, then flour, then egg, then panko.
- Fry the korokke until crispy and golden brown, flipping halfway through.
- Drizzle with tonkatsu sauce.
- Enjoy!
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