Recipe by RUBYRONG
"Yummy Japanese croquettes combine ground 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium russet potatoes, peeled, and chopped
light soy sauce
all-purpose flour for coating
panko bread crumbs
oil for frying
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.
I like it ... a lot. It is the crunch that makes it quite yummylicious.
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.
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!
This is a good basic recipe for croquettes. I grew up eating these as my Japanese mom taught us to use chopsticks before a fork! The only thing I would suggest is to not use flour just drege in egg batter then panko. (plain bread crumbs aren't the same. Panko is a must.) Soy sauce is really not necessary. Green onions and a little pepper to your taste are great. I like to eat these with a little yellow mustard, but the rest of my family uses tonkatsu or the kids use ketchup. Yummy!!!
I make these without soy sauce, but add white pepper and salt to the potato mixture. I, for one, love these with the tonkatsu sauce and fresh cabbage. I used to ask for these for my birthday dinner as a child! I personally never thought I would find this recipe on Allrecipes but I guess that's why it's called "Allrecipes"!
I loved these. We did use a lot less onion than in the recipe, only about a half of a large onion, but I'm not very fond of a strong onion taste. They didn't taste very Japanese to me, but they were a lot tastier than boring old meatballs and mashed potatoes! I'd definitely make again.
This is a way better recipe than the one I made before. These actually turned out, my other ones tasted just like potato pancakes, no flavor at all!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummylicious Japanese Beef Croquettes
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 125
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how easy it is to make this classic Chinese takeout dish at home.
See how to make a healthier version of orange beef.
Traditional Korean beef marinated in a sweet and garlicky soy sauce.