Yummylicious Japanese Beef Croquettes

    (36)
    1 hour 15 mins

    Yummy Japanese croquettes combine minced beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets.


    35 people made this

    Ingredients
    Serves: 10 

    • 3 medium russet potatoes, peeled, and chopped
    • 1 tablespoon butter
    • 1 tablespoon vegetable oil
    • 3 medium yellow onions, chopped
    • 340g minced beef
    • 4 teaspoons light Japanese soya sauce
    • 3 tablespoons plain flour for coating
    • 2 eggs, beaten
    • 1/2 cup (50g) panko bread crumbs
    • 1/2 cup (125ml) oil for frying

    Directions
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
    2. Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soya sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
    3. Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
    4. Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

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    Reviews and ratings
    Global ratings:
    (36)

    Reviews in English (26)

    by
    45

    My suggestions: 1. Fully caramelize the onions 2. Mix ground beef with seasoning, such as pinch of salt, steak seasoning, garlic powder, parsley 3. Cook ground beef with onions 4. Mix together with the mashed potatoes and season to taste. 5. No need to dredge in flour first, just dip in egg then panko. 6. Don't make the croquettes too large or too thin or they will not hold together. Finally, I baked these on a cooling rack, sprayed with butter to crisp them up. 400 until browned, about 20 mins.  -  14 Jan 2008  (Review from Allrecipes US | Canada)

    by
    26

    my grandmother inlaw makes these and they are extremely good. A few tips for some of the people who didn't think it held up well. Before breading the croquettes chill them for an hour and also instead of flour use japanese panko breadcrumbs. It's a much nicer texture and contrast than flour. All in all it was great recipe, we ate it with a Japanese plum dipping sauce made with umeboshi plums.  -  08 Apr 2008  (Review from Allrecipes US | Canada)

    by
    15

    Yum! Nice and soft and lighter than meatballs. I'd probably add a bit more soy sauce or something else for a little more kick next time. Ginger? Red pepper flakes or chili sauce? I'll try! Thanks for this recipe!  -  07 Mar 2006  (Review from Allrecipes US | Canada)

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