Japanese Pork & Cheese Korokke (Croquettes)
Equipment
- 1 Large pot
- Skillet
- Mixing bowls
- Slotted spoon or tongs
- Paper towels
- Thermometer (for oil temperature)
Ingredients
For the Filling:
- 3 pcs large russet potatoes, peeled and cubed
- 1 tablespoon neutral oil (e.g., canola or vegetable oil)
- 1 pcs yellow onion, finely diced
- ¾ lb (approximately 300g) ground pork
- 2 teaspoons salt
- 1 teaspoon curry powder
- 1 teaspoon 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, cut into small cubes
For Breading and Frying:
- 4 pcs large eggs, beaten
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 4 cups neutral oil, for deep frying
Instructions
Prepare the Potatoes:
- In a large pot, bring water to a boil and add the cubed potatoes.
- Cook until tender, then drain and mash until smooth
Cook the Pork Mixture:
- In a skillet, heat 1 tablespoon of oil over medium heat.
- Sauté the diced onion until translucent.
- Add the ground pork and cook until browned.
- Season with salt, curry powder, garam masala, chili powder, sugar, soy sauce, dark soy sauce, and fish sauce.
Combine Filling:
- Add the cooked pork mixture to the mashed potatoes and mix thoroughly.
- Allow the mixture to cool slightly.
Form the Korokke:
- Take a portion of the potato-pork mixture and flatten it into a small patty.
- Place a cube of mozzarella cheese in the center and shape the mixture around it to form a ball or oval shape, ensuring the cheese is fully enclosed.
- Repeat with the remaining mixture and cheese.
Bread the Korokke:
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each korokke in flour, dip into the beaten eggs, and coat with panko breadcrumbs.
Fry the Korokke:
- In a deep pot, heat the oil to 350°F (175°C).
- Carefully place the breaded korokke into the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels.
Serve:
- Drizzle with tonkatsu sauce and serve hot.
Notes
Looking for a cozy dish with a Japanese twist? Try Japanese Pork and Cheese Korokke. This dish is a favorite in Japan. It features creamy mashed potatoes, savory ground pork, and gooey mozzarella cheese. Everything is coated in golden, crispy panko crumbs.
Korokke is a Japanese version of croquette. Traditionally, it uses beef or vegetables. But this version adds melted mozzarella at the center. It creates a rich and satisfying experience.
The outside is crispy, while the inside is creamy and savory. The melted cheese balances the seasoned pork and fluffy potatoes. This makes every bite a perfect mix of textures and flavors.
Japanese Pork and Cheese Korokke is versatile. You can serve it as an appetizer, a side dish, or even the main course. It pairs well with rice and shredded cabbage. For extra flavor, add tonkatsu sauce.
Making this dish at home is simple. First, boil and mash the potatoes. Then, cook the pork with soy sauce, curry powder, and garam masala. Next, mix the pork with the potatoes. Shape the mixture into patties around mozzarella cubes. Coat them in flour, egg, and panko. Finally, fry until golden brown.
This dish is perfect for parties and family dinners. Everyone will love the crunchy outside and cheesy, meaty filling. Plus, it adds a Japanese touch to your home-cooked meals.
If you love Japanese comfort food, this recipe is a must-try. Japanese Pork and Cheese Korokke will become a favorite at your table.
Other menu recipes can be seen here
Original inspiration: Tasty
