Piping hot mashed potato with meat encased in a crunchy golden panko shell, the Japanese Baked Croquette (Korokke) is simply irresistible. This recipe requires no deep frying, making it healthier and easier to prepare at home.
If you have been following my blog for a while, you probably know how much I love Korokke (コロッケ), a Japanese croquette. It’s always my first and last homemade meal that I request from my mom whenever I visit my home in Japan.
I have shared my mom’s Korokke recipe on the blog (here) and it’s one of the most popular recipes on Just One Cookbook. Throughout the year, I’ve been requested by many readers if they could bake Korokke instead of deep-frying. So today, I am really excited to share the baked version. The method is very similar to how I make this popular Baked Tonkatsu recipe.
Table of contents
What is a Japanese Croquette?
A culinary import from France, the Japanese adopted these beloved fried potato rolls when French croquette was introduced to Japan in the early 1900s. Japanese croquettes are closely resembled to the French version, but the main difference is we typically serve them with tonkatsu sauce. We call this dish Korokke and write it コロッケ.
Japanese croquette consists of panko-breaded, deep-fried patties, filled with mashed potatoes with ground meat and onions. There are some variations which include curry flavors, cream filling with seafood, and vegetable filling like kabocha squash.
The shape is usually flat oval, although my mom makes her version thicker than store-bought Korokke. In case you wonder why I love my mom’s Korokke so much, it’s because she uses really good quality ground beef and she’s very particular about which potatoes to use too. If you’re in Japan, you want to get 男爵芋. Her Korokke also includes more ground beef, so it is really outstanding.
Baked Croquette vs. Deep-Fried Croquette
My love of Korokke has passed down to both of my children so they often request for it. Like many of you, I love deep-fried food but it’s messy to clean up and the house definitely smells a bit unpleasant. Well, you no longer have to worry because baked croquettes make all those headaches go away.
Your next question is probably, which one tastes better, baked or deep-fried?
As a huge Korokke fan, I have to be honest with you and admit that nothing beats deep-fried Korokke out of the deep fryer. The crispy shell on the outside and the piping hot mashed potatoes mixed with juicy beef on the inside. Croquette, borrow from the French word croquer, “to crunch” says it all. It’s simple, yet amazing comfort food.
However, this BAKED recipe is REALLY REALLY CLOSE to the deep-fried version! And my family agrees.
For those of you (actually many of you — thank you!!) who tried my Baked Tonkatsu recipe can testify how close the baked Tonkatsu is compared to deep-fried Tonkatsu. This version of Korokke is just like that.
If you love Korokke, I highly recommend giving this baked version a try. You are guaranteed with no mess and no oily smell in the kitchen, and a much HEALTHIER Korokke to enjoy. If you do try, please let me know what you think in the comment below.
Great Party Finger Foods!
If you make your Korokke slightly smaller, they can fit perfectly in these Origami Cups (tutorial video here). These crunchy treats are great for appetizers, or even as a main dish for kids’ parties (in that case, make sure the croquettes are cooled slightly).
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Baked Croquette
Video
Ingredients
- 2 lb russet potatoes (about 4 potatoes)
- 1 onion
- 3 Tbsp neutral oil (divided)
- 1 lb ground beef
- freshly ground black pepper
- ¼ tsp Diamond Crystal kosher salt (for the beef)
- 2½ cups panko (Japanese breadcrumbs)
- ½ tsp Diamond Crystal kosher salt (for the potatoes)
- 1 Tbsp unsalted butter
- 3 large eggs (50 g each w/o shell) (beaten)
- ½ cup all-purpose flour (plain flour)
- tonkatsu sauce (or make my Homemade Tonkatsu Sauce)
Instructions
- Gather all the ingredients.
To Make the Patties
- Peel and cut 2 lb russet potatoes into thirds or half and place in a large pot. Add water until it covers the potatoes by 1 inch (2.5 cm). Bring it to a boil and cook the potatoes until a skewer goes through easily, this will take about 20 minutes depending on the amount of water.
- While cooking the potatoes, you can finely dice 1 onion.
- In a large fry pan, heat 1 Tbsp neutral oil on medium-high heat and sauté the onion until soft. Then, add 1 lb ground beef and cook until no longer pink.
- Season with freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt. Remove from the heat and set aside.
- Combine 2½ cups panko (Japanese breadcrumbs) and 2 Tbsp neutral oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish and allow to cool.
- When a skewer goes through the potatoes easily, transfer the potatoes to a large bowl and drain.
- Mash the potatoes and season with freshly ground black pepper, ½ tsp Diamond Crystal kosher salt, and 1 Tbsp unsalted butter.
- Add the meat mixture into the mashed potatoes and combine well. Some onions and meat yield more juice after cooking. In that case, avoid adding any juice into the potatoes. Wet potatoes will make it harder to shape the croquettes.
- While the mixture is still warm, but not hot, make thick oval patties, about ½ inch thick. Let the patties rest in the refrigerator for 15–30 minutes.
To Bread the Croquettes
- Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Coat the patties with ½ cup all-purpose flour (plain flour)and pat off any excess flour.
- Then coat the patties with 3 large eggs (50 g each w/o shell) (beaten) and finally the panko.
To Bake
- Place the croquettes on a baking sheet lined with a wire rack (so the bottom of croquettes will be crunchy) or parchment paper. Bake at 400ºF (200ºC) for 10 minutes. Serve immediately with tonkatsu sauce.
To Store
- In order to store the Baked Croquettes, please bake all the croquettes first since you use raw eggs. Let cool completely, put them in an airtight container, and store in the freezer for up to a month. To reheat, thaw them in the refrigerator overnight, put half defrosted (or frozen if you didn‘t thaw in advance) croquettes on a baking sheet lined with parchment paper and bake at 350ºF (180ºC) for 15–45 minutes (based on how defrosted they are) or until the inside is warm. I don‘t recommend microwaving because the croquettes will explode. You can only microwave for a very short time, but finish in the oven for a crispy shell and hot on the inside.
This is so easy to make and delicious. I will be visiting Japan soon and want to make it with my grandchildren. Thank you!
Hi Sharon! We are glad to hear you enjoyed Nami’s recipe!
We hope your grandchildren like this too. Happy Cooking!
hi. would it be possible to bake this in one pie plate instead of making individual small patties, and maybe just put the breadcrumbs as topping, then slice to serve ? thanks.
Hello cuci! Wow! That’s a fun idea! We’ve never done it before, but it would work!
Thank you for reading Nami’s post and trying out her recipe!
Would it be possible to incorporate curry blocks into this recipe without adding more moisture?
Hi, Elsa! Thank you for trying Nami’s recipe.
We have never tried adding curry blocks and are unsure of the results, although curry powder can be added for curry flavor. We hope this helps!
If i want to make the day before and serve in the morning, would fully baking and freezing the day before be better than preparing potatoes and meat in airtight containers and cooking/breading in the morning? Or would it be the other way around?
Hi, Lukas! Thank you for trying Nami’s recipe.
If you enjoy freshly baked Croquettes, you can prepare the potatoes and meat the day before, then bread and bake them in the morning.
You can finish baking the night before and store it in the fridge, then warm it up in the oven to save time in the morning too. We believe that both approaches work well!
Hai Nami. Thank you for sharing this recipe, super delicious. I wonder, can I add cheese to this recipe? if can, what kind of cheese you will suggest and how should I mix it? Thanks in advance
Hello there, Nana. Thank you very much for trying Nami’s recipe and for your kind feedback!
When it comes to the type of cheese you use, feel free to choose whichever you prefer. What about Gouda or mozzarella? You may cut them into cubes and insert them into the center of a croquette.
We hope you like it!
Omg genius! Browning the panko in a little oil! I can’t wait to try this recipe and I’m going to make a veggie version. I can already tell this is going to be a favorite
Hi Cindy! Thank you so much for your kind feedback!
We hope you enjoyed Nami’s Baked Croquette recipe! Happy Baking! 😊
Hi Nami! I was wondering, is it possible to make this over two days by making the potato-meat-mixture and forming the patties on day one, then breading and baking them on day two? I made them today and they came out great (I might try your other recipe for the filling, though, since I felt that could be a bit more flavorful), but it’s so much work I’d rather split it over two days, especially if making a large batch to store.
Hi Sasha, Thank you so much for trying Nami’s recipe!
If you plan on preparing this ahead of time, we recommend not making the patties on the first day. Instead, store the potatoes and cooked meat separately in airtight containers until the next day and reheat them in the microwave the next day before mixing and forming the patties and bread. In this way, there is less chance of bacteria in the mixer, and the inside of the Croquette is not chilly when added to the oil.
We hope this helps!
Hi Nami,
Sorry to say we were not keen on this recipe, I was quite looking forward to it also, it wasn’t unpleasant, just wasn’t what we enjoy to eat, the Tonkatsu Sauce was delicious, we have had this before with Tonkatsu.
We have loved all the other Japanese recipes we have tried, we will have to eat it once more as I made a large batch, and they are in the freezer LOL.
Hi Michelle! We’re sorry to hear you weren’t satisfied with the Baked Croquette.
We’re not sure what part you didn’t like, but if you like the crispy Croquette, try cooking the panko longer at step 5 and making sure it’s crisp.
The original (deep-fried) Croquette recipe is as follows: https://www.justonecookbook.com/korokke-croquette/
Thank you for trying Nami’s recipes!
I made this tonight. It was a hit. I took the suggestion of user Kaitensatsuma and sprayed them with oil before baking, came out crunchy delicious. Next time I will make a larger batch to freeze. Can’t wait to try other filling recipes. Thank you for such a simple to make yet superbly delicious recipe.
Hi Nikki! Thank you for trying Nami’s recipe and sharing your cooking experience with us.
We are so happy to hear you enjoyed baked croquettes! Happy Cooking!😊
I feel like a minor addition to the recipe might be to also spray the korokke with cooking oil while baking to get a sort of double-fry action. I’m not a fan of adding meat to these so I’ll make them with vegetables and Indian seasonings for a Samosa Korokke and keep in the fridge to re-heat in a shallow pan of oil as needed for lunch.
Hi Kaitensatsuma, Thank you very much for trying Nami’s recipe and sharing your cooking experience.
Samosa Korokke sounds great!☺️
I was given a 10kg box of Hokkaido potatoes and am having fun coming up with a variety of ways to use them. Your baked croquette were a hit! So glad I treated myself to a ricer to make lump free mash.
Hi Siobhan! 10kg Hokkaido Potatoes! WOW!🤩 We hope you enjoyed making many potato dishes!
Thank you very much for trying Nami’s Korokke recipe and for your kind feedback!
I was able to make some delicious baked korokke using this recipe. The only thing I would change next time is to reduce the amount of panko and use 2 eggs instead of 3. There was a lot of both leftover. Thanks for this healthy alternative to traditional korokke!
Hi Anne,
Thank you very much for trying this recipe and for sharing your cooking experience with us!
We are happy to hear you enjoy this baked version too.🙂
Hi Nami,
I made Korokke tonight for dinner and my family loved them! They were super simple to make and very delicious. I paired this dish with your Asian Coleslaw with sesame dressing. So good. I will be adding both of these recipes to my family dinners.
Your recipes are always so easy to follow. Thank you for sharing.
Hi Sandra,
Thank you so much for trying this recipe and for your kind feedback.
We’re so glad to hear you and your family enjoyed the dish!!🙂
Hi Nami!
To store the extra croquettes, should I bake it first before I freeze it or after the patties coat with panko I can freeze it directly? Thank you! 🙂
Hi Mun,
To store the extra croquettes, please bake it first and freeze it.
We had updated our instruction in the recipe as well.
Thank you very much for your comment and kind feedback!