Korokke (Japanese Croquette) is by far my favorite food that my mom makes. Every time I go back to my home in Japan, or when my mom visits us, I always request her to cook Korokke for me. My dad loves potato and he definitely passed on the gene to me. The two of us can eat a ton of Korokke easily. My record for one dinner is six pieces. Shhhh… I shouldn’t be too proud of my big appetite.
My mom makes her Korokke without recipes so this is my original recipe that I have developed over the past years, learning from both my mom’s method and adjusting the taste and texture to my preference. My mom’s Korokke (got her recipe in March 2012!) and regular Korokke you buy from stores or eat at restaurants do not include carrots and shiitake mushrooms. I like to add them to give some colors and extra nutrition for the kids.
I know Korokke takes a long time to make, but if you like Korokke, this homemade Korokke won’t disappoint you at all. Homemade Korokke beats restaurant Korokke anytime! I usually make this portion and then keep the extra in the freezer so I can eat it whenever I want! I also used organic beef and my husband who is usually not a Korokke fan loved it as well.
Update: Just wanted to add here that you can use a frying pan to deep fry Korokke. Inside is already cooked, so all you need to do is to brown the breaded outer layer. You just need less than 1/2 inch (<1cm) oil in the pan! It’s easy to clean too! Even though you may not like deep frying, I hope you will give it a try with this method! 
Ingredients:
- 2 lb. (about 4) russet potatoes, peeled and halved
- 1 large onion, finely diced
- ½ carrots, finely diced (optional)
- 2 Shiitake mushrooms (optional)
- 2 Tbsp. oil
- 1 lb. ground beef
- 1 egg
- 1 tsp. salt
- ¼ tsp. white pepper
- Freshly ground black pepper
- 3 eggs for the breading
- 2 cup Panko
- ½ cup all purpose flour
- Oil for deep frying
- Tonkatsu Sauce
Instructions:
- In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
- Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall off from the pot.
- Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
- Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.
- Meanwhile, chop onion, carrot, and mushrooms finely.
- In a large skillet, heat oil on medium high heat. Sauté onion until soft.
- Add carrot and Shiitake mushrooms and cook until they are soft.
- Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.
- When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.
- Add an egg and mix all together until everything is well combined.
- Set aside till cool down a bit (so you can actually hold the mixture with your hands).
- While the mixture is still warm, but not hot, start making Korokke balls.
- Dredge each ball in flour, egg, and Panko.
- In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown (How To Deep Fry Food). Inside is already cooked, so all you need to do is to make it nice brown color.
- Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 132 comments… read them below or add one }
is it ok to freeze these after breading or do i have to cook them first before freezing?
Hi Clara! Thank you for leaving a question here. Some people freeze after breading but you should use it in 1-2 weeks. I just think it’s easier to deep fry once and freeze. You can keep it up to 1 month or so. In order to freeze, you have to wrap in foil and then put it in a ziplog bag to avoid the oxidation process. You can defrost naturally, then put it in the toaster oven to make it crispy. Or I sometimes just put it into the toaster oven straight from freezer (but lower temp first). Hope this helps.
I love Korokke too…:)!! I still remember that when I still lived in Sydney I loved buying Korokke in a food court after uni. I also adored their tonkatsu and potato salad
)!! How I wish I still lived surrounded by so many delicious eateries…;)! Thank you for sharing the recipe and tips, Nami! Korokke would be a fantastic idea for bento 
!
Hi CG, I always thought selling Korokke in a stand or shop (basically Korokke shop) is a good business, but I don’t know why there is none in the US! Maybe I should be the first one.
When my mom cooked Korokke (she made mini ball for obento), I couldn’t wait to eat lunch next day… even cold Korokke in obento made me so happy….
There’s one I know its called Mitsuwa in Edgewater, NJ they have all kinds of Japanese food hot and cold. They also have different kinds of Korokke my son loves the lobster.
Hi Tina! Yes we have Mitsuwa here too (I’m in Bay Area). It’s nice to get various food, but wish we have some specialized shops here where we can get hot deep fried korokke. That would be nice!
I love “Korokke” because of the mashed potato and crispy outer layer! Yours sure look great and it’s a good way to get kids eat their veggie and meat too.
Hi Ellena! Yes… crispy outer layer and Tonkatsu sauce over it… Yum! Don’t we always worry about kids if they are eating well or not? Haha. I guess it’s a good challenge for us to be creative!
Josh really loves Korokke. He begs me to make them. I must confess, I’m a bit afraid of deepfrying. I either burn the food or burn myself
I will have to get over that fear soon. Your korokke looks so yummy!
Hi Amy! How was Gyoza you cooked the other day? I hope you and Josh liked it! I should have mentioned in my post but you really don’t need so much oil to deep fry. You put <1/2 inch of oil (less than 1cm) in a pan and you can still deep fry. For especially Korokke, inside is cooked already, so that makes it easier too. Now, you are ready to try?
I have a big appetite too
It is good to be proud it it hehe !!
My dad and I like sweet potatoes.
Your recipe sounds PERFECT! Thank you for sharing
Hi Allie! Oh I love sweet potatoes too. I’m glad you liked Korokke recipe!
I love korokke! I always order it at Japanese restaurants
But yours looked 10x better! Ok must find the courage to try it out too 
Hi Min! Yeah me too, I used to order at restaurants until my kids start to eat adult food. I thought it’s a lot of work for making Korokke for myself. Now with the kids who enjoy eating them, I don’t mind spending hours to cook this dish once in a while. And I stopped ordering at restaurants because stores’ Korokke is too thin, way more potato, and just not the same!
I don’t like deep-frying because of the huge amounts of oil but this might be an exception. Looks delicious but seems quite difficult to prepare?
I know what you mean. I used to avoid that with the same reason. I added in my post but you can deep fry with 1/2 inch of oil in a frying pan too. You don’t think you are actually “deep frying” with this much of oi. Inside is cooked already, so you just need to brown the breaded Korokke in the oil. Very quick and less work to clean up.
Yes, I never consider making Korokke is a quick & easy meal. You have to boil potatoes, cook the meat…make balls, and dredge them and deep fry…. it does require some time. But they are so delicious. I wish I can cook for you so you are convinced to cook at home! 
I made croquettes too the other day and my son commented that it didn’t taste like my mom’s haha. But I think I will try to do your version to see what comment I could illicit from him after eating it haha.
Thanks Nami!
Malou
Hi Malou! I hope your son will like my version. I’m curious how your mom or you make. Does Filipino food has similar food like Korokke?
Hi Nami,
I love croquettes! I wonder whether you have a recipe for a creamy Korokke? I don’t think it uses potatoes… Thank you!
Hi Jessica! Oh! You know a Japanese creamy Korokke?
No, we don’t use potatoes, but the filling is more like white cream base and usually the main ingredient is corn, shrimp or crab. Is that what you are looking for? If so, let me know. I’ll consider cooking that soon. 
Yeah, I think so! Without potatoes. I really love it and will be waiting patiently for your creamy Korokke recipe! Thanks a lot
Ok, I’ll make it and write a recipe. It might take sometime, but I’ll be working on it.
Thank you for coming to my site!
This looks so good and something we would love here
I love potatoes and dumplings make out of them, and yours look delicious 
thanks for another yummy recipe!
Hi Suzana! After looking what you cook everyday and how talented you are with cooking, I kind of agree that this is something you would enjoy cooking and eating. LOL.
I’m not that huge fan of korokke, but I DO love korokke sandwich! It’s sooooo yummy. Now I feel like going to Clover Bakery to get one for lunch ; )
Mika-san, you are not a Korokke fan? Really?! But I agree, I used to enjoy putting Korokke in a bread (バターロール) next day for lunch.
Ohhh no I start to have a craving for this….!!! >_<
Hi There, This is looking absolutely delightful. Very nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day …Regards, Sonia !!!
Hi Sonia! I hope you enjoy Korokke! With your photography skills, your Korokke would look much better and tasiter!
Oh no, Nami you are killing me! (Or my waist line) I love korokke! Your bottom picture looks so delish, I want some with bulldog sauce for lunch. Do you think this would work if you baked it instead?
Hi Lindsey! I lost my waist line long time ago (and skinny jeans you are talking about as well. LOL!) Me too… Tonkatsu sauce is the best and much better than invention of Ketchup. You can bake it. Inside is cooked already, so you spray oil on top or drizzle oil over. I just think deep frying Korokke is tastier, but that’s just me. I don’t mind deep frying as long as it’s for my delicious Korokke!
Yeah I could eat a couple, two, three, OK four of them easily. You are one hard working woman in the kitchen Nami!
Hi Sandra! Well, looks like I can eat way more Korokke than you. Hehee. I wish I can bake like you Sandra, then I’ll be one real hard working woman in the kitchen!
Oh this is such a great post! I love korokke!
Thank you for stopping by, Anh!
I like croquette from the supermarket, especially the ones with black beans and curry in them
Hi Kat! What, black beans inside?! 黒豆?? Never tried that one. Yes, I love curry one too, but I haven’t had it for almost 15 years! Gee!!
they put kuromame with the potato, really good! next time you come to japan you have to try
For sure!!! It’s great that you live in Japan so I get all the food update.
Thank you for the step by step photos！ こう見ると、できる気がします★作るの楽しみです～
Hi Jaqie! あはは、写真見てるだけだと早そうだけど、ひとつのステップにはちょっぴり時間かかります。美味しいの出来るといいですね！
We make something similar with potatoes only and I LOVE your recipe Nami!!! I am saving it as I love every single ingredient you used!
Thank you Manu!
Oh my, these looks OUTSTANDING! I love croquettes so I am sure to love korokke. I took ground beef out the freezer this morning to make lasagne – I may just be making your korokke instead – time permitting.
Mandy
Hi Mandy! Haha. Your lasagna must be so good!
Thank you for stopping by!
I love croquettes… and these look definitely veeeeery good! I’ll try them!
Hi Giulia! Thanks. They are really delicious – hope you will like them.
Hi Nami, I found your blog recently. I forget how now but I really love your helps and your recipes and the step by step instructions. I lived in Japan for 8 years although I’m not Japanese and my mom cooked many Japanese inspired dishes so I love Japanese food. Korokke is a fond memory that I have of my mom because when I would go with her to the market she would buy me one, still hot since they were fried on the spot. I’m glad I have a recipe now because I was going to try to make it on my own. I think your blog name is so clever too! Congratulations on all your awards! You deserve every single one. I am going to make your pickled cucumber and spinach recipes for dinner tonight. I can’t wait to taste them.
Hi Susan! Thank you so much for writing! Your Korokke story reminds me of my own too. Isn’t it great to have a stand like that in Japan? And they are specialized in Korokke (or other deep fried stuff) and they are so good… I miss them a lot. Oh you are the first person who commented about my blog name! I’m so happy you liked it too. My husband wasn’t into the name, but I told him this name means a lot to me as I really wanted JUST ONE COOKBOOK for myself, yeah it’s all about me. =P I hope you enjoyed pickled cucumber and spinach recipe. Thank you again for visiting my site! It was such a great encouragement to me.
these look amazing and I could also eat a bunch
I guess you could make extra and freeze some? Rebecca
Hi Rebecca! Yep I ALWAYS make enough for my next day lunch.
I spend some time to make this, so I make sure I enjoy it longer. Haha. Thanks for your visit!
Wow! These look incredibly delicious!
New to your blog; happy I found you!
Mary xo
Delightful Bitefuls
Thank you for finding my website Mary! I’m going to visit your site now.
It’s always wonderful to learn about food people have loved for a lifetime. I’m so glad you worked to develop your own version of your mom’s. These look amazing. And as for being proud of your appetite, I say more power to you! I LOVE to eat. There’s nothing wrong with putting a few thousand calories away at times. (Yes, I justify keeping my athlete appetite because food tastes SO good
)
Hi Mikaela! Thanks! Haha I’m happy to find someone who can eat a lot with me!
I like all the ingredients in these Korokke and I just know I’d enjoy them too. I’m with you about potatoes…I don’t think there’s any way that it’s prepared, that I know of, that I don’t like it. It’s my fav food.
Hi Cristina! Yay I found another potato fan.
Thanks for visiting!
Your kerokke looks so much better than mine. Adding the carrots and mushrooms is a great idea. It looks really tasty!
Hi Biren! No way, I’m sure you cook well! I’m glad you also like adding carrots and shiitake, but I know it’s not “traditional”… My mom’s Korokke is very traditional and she uses very good ground beef. Maybe carrots and shiitake can be very disturbing if we pay for expensive ground beef! Anyway, thanks for visiting me!
Nami, your dishes just look fabulous. I’ve never even heard of Kerokke before and this won’t be the last. Looks incredibly delicious and full of flavour. Ooh, it’s high time I changed continent for a while: got a lot to learn!
Hi Jill! Don’t worry, remember I haven’t really started to bake? You are in much better place. I somehow need to start baking, but I’ve been saying this for the past month already since I started to visit all the baker’s blogs…
Beautiful recipe! I have never heard of karoke before, but it sounds like a wonderful dish.
. I’m following you from now on, and will be trying some of your recipes. Thanks!
Overall, I love your site – a great place to learn about Japanese cuisine
Thank you Cooking Rookie! I hope you find some recipes you are interested in here. I know Japanese food is not for everyone, but I’d be happy if you get to know more about it (so you might try something new when you go to a Japanese restaurant next time, etc). I’m happy you visited. Thanks!
This is just perfect Nami..wonderful pictures, delicious recipe and of course yummylicious!!!!!
I will have to try your version soon!!!
Hi Sandra! “yummylicious” is a cool word!
Thanks so much!
I love potatoes.These look so so good with panko.crisp and perfectly fried.Wish I stayed near your place and dropped by for a quick tea
Hi Tanvi! Haha that would be so much fun Tanvi! I would love that, mainly because I can eat your food and sweets!!!
I made korokke a while back with my Taiwanese friend. It is much healthier version than chicken nuggets. I don’t remember taking about 2 hours to make korokke. It took us about 30 mins to make but we didn’t put that much veggies, is it because you have a big batch?
Hi Victor! Thank you for visiting my site! Haha yes, 2 hours is because of the amount of Korokke I make (6-8 servings)….but 30 minutes seem awfully short. How did you make it so fast?! I wish I can make that fast!
Each process takes some time… well, chopping veggies can be done during boiling potatoes, but still, mashing them, cooking meat mixture, combining together, cooling it down (too hot to make balls)…then breading each one of them… then deep frying… I think roughly it takes me about <90 minutes, but for a first timer, probably 2 hours is a good estimated time I think… Hope that helps…
Oh, I’m so used writing recipe with a prep time and cooking time, I see the time you gave includes the prep time too, hehe. 30 mins is the time that it takes to get the first batch on the table, which includes cooking the potato, cooking the meat, coat with bread crumbs and finally, fry it.
You’re right at the end, it would end to be an hour or so.
It would have been cool if you knew how to cook Korokke with short-cut because I really wish I can eat more often, but I just don’t have time for that all the time. Thanks Victor!!
Wow these look amazing! I love croquettes, so I would definitely love these Korokke. Nice job!
Thanks Kara!
I just want to grab a fork and dig in.
Papacheong
http://home-cook-dishes-for-family.blogspot.com/
Hello Papacheong! I wish too! No more leftover for me.
Thank you for your visit!
I love croquettes!!!! I am loving your website more and more! So many nice recipes! AND your photography is really excellent! Thumbs up!
Hi Cindy! Haha thank you so much! I hope I’m cooking what you like to eat.
Hi! nami i’m first time here and u have nice space and lovely blog:). ur dish (korokke) Lovely sounds very fabulous….
Thank you Daksha! I hope you enjoy my recipes.
This sounds so delicious. I’ve never eaten korokke but have eaten similar croquettes with different fillings. I will try this beef version. Breaded stuff is a good way to sneak in the vegetables on the kids, isn’t it?
Hi Adora’s Box! I can’t explain how good this Korokke is. But if you had croquettes before then you know how they are like. Me too, I love breaded stuff, very easy to get another piece! Oh yeah, I’m all about hiding vegetables in any possible space!
I LOVE Korokke!!!!!!!!!!!!!!!!!!!!!!
Hi Nam! I know… so good right?!
v
Do you think your mom can come to Israel and make this for me?! It looks and sounds AMAZING! Dont be ashamed of you big appetite! I too have one as well
Hi Beth! If you don’t mind, “I” am coming over to Israel anytime WITH my big appetite! LOL. I’ll cook Korokke for you if you take me to all the yummy places you’ve been visiting. haha!
It’s interesting to see how croquettes have found their way in so many different cuisines. I haven’t tried the Japanese version, but with your instructions would be a sin not to
Happy Sunday!
Hi Gourmantine! I wish everyone knows Japanese version and I can cook for you! It’s so delicious. Even with my instruction, it’s still some work…
But it’s really nice to eat homemade than eating at a mediocre Japanese restaurant.
I’m so excited to try this recipe! Looks like delicious. I’m sure I can eat 6 or more of these too! We’ll eat them in secret together!
Hi Kim! This is a time consuming and tedious…but it’s so good to eat right after you deep fried… Oh yeah we should cook + eat get together! This is a fun project.
Oh my Nami I want to hug you !! Thank you for the recipe it looks very simple to make !! I love love love Korokke so much !!! Definitely gonna make lots of it and freeze it =D
Thanks June! It’s a little time-consuming, but I hope you will like my Korokke recipe.
as long it worth the time i would not mind every nicest things always need more time and attention =D . will try to do this on my next day off and blog about the outcome
. thank you again .
Just so you know – the reg. Korokke doesn’t have carrot and Shiitake mushrooms. But you probably know about that. Hehee. Thank you June!
yup =) i know that it just plain potatoes . I made 5 patties of croquette and it taste just like the store bought one I always get from Jusco. It is delicious I ate 3 patties at one go
.
Thank you June for making Korokke and letting me know. Your Korokke looks great!
THIS WAS AMAZING AND I HAVE TO ADD , YOU WERE VERY ORGANIZED WITH THE COATING. I HAVE TRIED THIS AND IT CAME OUT PRETTY WELL .
Hi Simran! Thank you for letting me know! I’m so happy and feel motivated by you now.
I hope all the work was worth it.
Tks for sharing this recipe Nami! My elder girl LOVES potatoes so much! The last time I bought the Korokke was few years back and I’m missing that slight sweet taste of the soft mashed potato inside with crispy outer layer! I’m really glad that I found your blog coz I really love Japanese food alot!
Hi Lyn! Ohh your description made me hungry! I’m happy you enjoy my blog. Yeah I can tell you like Japanese bento and all the bento gadgets! It’s so nice to see them on your blog!
Nami I’ve found it! Your croquette looks great! And not a lot of work to make either. I guess when you make these in little balls you can call them bitterballen as well =)
I hope you can reply, but if you bake this (since I have to), how long would you recommend I bake it for, and what temperature should I put the oven on? Thank you in advanced and the korokke looks really, really good!
Hi Adrianne! I’ve never tried cooking in the oven, but I am going to try it next time I cook Korokke and I can give more specific instructions. But for now, I would say you spray oil or drizzle oil over Korokke and bake at 425-450F for 15-20 minutes. Inside is already cooked, so all you need to do is to bake Korokke until golden brown. I don’t think the panko will not be nicely golden brown like deep frying method, but I think it’s healthier, cleaner, and easier. Individual oven is different, so you probably need to adjust time and temp according to your oven. Let me know how it goes and enjoy!
It went well when I baked it! It didn’t go as golden brown, but it certainly worked!
I made this at school, but we weren’t allowed to fry it, that’s why I had to bake it. It was a very good recipe, thank you!
Hi Adrianne! I’m so happy it went well.
I think it’s difficult to make it golden brown, but it’s a healthier and safer option. 
Thank you so much for your feedback, so that readers know that there is a “bake” option! 
Hi Nami, I have made the Croquette from your link here and it is so delicious! My whole family members love it so much. Just want to say thank you for this lovely recipes. Check it out here though the overall texture is not as beautifully made like yours. When I drain the cooked potatoes, I didn’t get it back to the stove to evaporate any moisture and this is why it is still a little wet and moist. http://melspantrykitchen.blogspot.com/2011/09/croquette.html?utm_source=BP_recent
Looks yum! My favorite….love all your delicious recipes!
Korokke is very popular in Korea too! I love that there are so many similarities between Japanese and Korean food!
These look so very tasty.
I look forward to trying this recepie out this weekend as I have really been wanting to eat this.
Funny, but I don’t think I’ve ever had a Japanese Croquette before. I’ll have to put a stop to that with your recipe!
Oh they look so amazing, I’m getting hungry just looking at your photographs!! =) I’m glad you linked to this recipe through Facebook! Now I’m going to spend the next few hours craving korokke…
OMG!! Nami, this is one of my favorite dish as well. It is bringing back so many childhood memories. My mother used to buy me this as a treat. I love how it’s crunchy on the outside and slightly warm and soft on the inside. I LOVE LOVE this! I am going to make this on the prioritized TO COOK list for Yi this weekend.Thanks for sharing! *Drool* *Drool*
I made a vegan version of these – basically just removing the meat and using the vegg instead of eggs. I actually forgot to season them, but they turned out great apart from that! Great with the simple instructions and pictures, kudos
Hi Anders! Thank you for trying a vegan version! I’m so happy to hear you could adapt this recipe and enjoyed this.
Glad the pictures and step by step was helpful. Thank you for taking your time to give me your feedback!
these are looking so good. i am sure a vegetarian or vegan version would also be great.
LOVE the way this looks. The process is very similar to our ‘mutton’ chops – which really are goat meat or minced chicken croquettes. I am craving for some so bad.
this is a must-try…and lucky me i have the ingredients on hand…in the Philippines, we call this Lumpiang Shanghai…we usually wrap this in a Lumpia wrapper (spring roll wrappers) and deep fry…but no potatoes included…yours is a different version and i’m so excited to try it
this will be a new addition to my ground beef recipes 
thank you so much for sharing your recipe 
quick question : in the ingredients list you have a total of 4 eggs, and on step 10, you only add 1 egg on the mixture? and the remaining 3 is for the breading?…just clarifying…thank you
Hi Kathy! Yes, 3 eggs for the breading. If you want, you can use 2 eggs and dilute with milk. I’m sorry it wasn’t clear.
hi nami,
it’s me again…i can’t help but say THANK YOU SO MUCH for this recipe
i made it today, and it was incredible 
it was not oily and it goes well with the homemade tonkatsu sauce 
Hi Kathy! Thank you for taking your time to come back to leave your feedback. It’s very kind of you. I love to hear readers’ feedback, so I really appreciate it.
I think you deep fried perfectly. If you do it right, it’s not oily at all and inside is already cooked, so it’s just to make the panko crispy outside for the perfect texture when you bite on the korokke… thinking about it make me hungry.
Thanks again!
yes i did (at last)…it took me a little more patience to wait for the oil to reach its right temperature
…and its all worth it…thank you for the How To tip on How to Deep Fry…it helped me a lot… 
thanks so much again 
Oh glad to hear that How To Deep Fry page was helpful. Thanks once again!
i miss koroke. i find ur recipe, wow…that dilicious recipe….thanks so much
Thanks Lulu! I hope you like this recipe!
Hi Nami,
Found your recipe yesterday and made it today! It is so delicious! Even my 3 y/o picky eater son loves it! Definitely worth the time!
Hi Reira! Yay, I’m so happy you and your son liked it!
Yes, it’s a bit time consuming but I usually make a big batch when I have time and freeze the leftover. 
I really love korokke and am glad to hear you also enjoyed it!
Nami, I finally got around to making these croquettes. I used ground chicken meat and they were tasty indeed.
Yay! Thank you so much for trying this recipe! Glad to hear you enjoyed these Korokke!
Thanks Nami!
I really like this recipe! It’s really simple
Thank you Billy! This is always my favorite food that my mom makes. Thank you for trying this recipe!!
Yay got all my ingredients for my Japanese cooking experience! This is one of the first things I’m about to make. Instead of frying them though I’m going to bake them in the oven for about 350 for 20 minutes and flip them over halfway through baking. Going to make these mostly a nice snacking item.
Hi Katie! Let me know how baking them will turn out! Hope you enjoy Korokke. This is my favorite food growing up!
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