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No, not the old English pastime of hitting balls through hoops. The Japanese snack (actually derived from the french food of the same name croquette), Korokke (コロッケ) is quite the delicious snack. Korokke usually consists of mashed potatoes, ground beef or seafood and is covered in flour, coated with egg and panko (Japanese bread crumbs), then deep fried. It bears similarity to hash browns, if you were to somehow relate it to the North American diet.

The best part is you don’t have to go all the way to Japan to have a taste of Korokke, because if you’re up to it I’m going to teach you how to make them right now! Yes, I know… this blog is awesome, tell all your friends. Okay first off I’ll tell you what you need, and you can find everything at your local Chinese or Korean (or Japanese if you’re that lucky) grocery store.

Korokke Ingredients:

• 1 lb potatoes
• 1/4th lb ground beef
• Half an onion
• 1 egg (may need more)
• Half a teaspoon of salt
• pepper to season
• vegetable oil (for frying)
• flour and panko (Japanese bread crumbs, best off finding these at asian supermarkets)
• Bulldog sauce (or some type of tonkatsu/vegetable&fruits sauce)

Alright. I’m going to do this in 10 steps for you, and with pictures too.

Step 1: Peel and cut the potatoes into medium chunks.

Step 2: Mince the onion

Step 3: Boil the potatoes until soft, and fry the onions in a pan. Add the ground beef to the onions a minute or two after and let them saute.

Step 4: Mash the potatoes like a crazy person in a bowl with some extra space (to fit the rest).

Step 5: Add the onions and beef onto the mashed potatoes, and mash again like crazy until it looks like the pictures below.

Step 6: Season with salt and pepper. Mix again.

Step 7: Take a small portion in your hands (a bit bigger than a golf ball, but not as big as a tennis ball… are there any other balls inbetween those two that I’m forgetting about?) and roll it around in your hands as to remove air pockets and make them into neat little flattened ovals. It’s always good to make them smaller, because if you make them too big they tend to fall apart.

Step 8: After you have made all your little flat ovals, take each piece individually and follow these steps: 1) coat lightly in flour 2) dip into the egg (which you have cracked and beaten in a bowl) 3) Then cover all sides generously in panko.

Here’s how they should look before you get ready to deep fry.

Step 9: Bust out some vegetable oil and deep fry them korokke’s! Remove once the outside turns brown.

Step 10: Bust out the Tonkatsu sauce or ketchup and enjoy!

So, was that useful? Please tell me you are going to try to make them (common it’s fun and easy). Tell me what you think. Leave a comment.