Japanese Pork & Cheese Korokke (Croquettes)
These Japanese Pork and Cheese Korokke offer a delightful fusion of crispy panko coating and a savory filling of seasoned ground pork, creamy mashed potatoes, and gooey mozzarella cheese. Perfect as an appetizer or main dish, they're best enjoyed hot with a drizzle of tonkatsu sauce
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
Enjoy crafting these delicious Japanese croquettes that combine the comforting flavors of seasoned pork, creamy potatoes, and melted cheese, all encased in a crispy panko crust. Perfect for sharing with family and friends!