Reviewed: Sep. 14, 2009

I was looking for a croquette recipe, like the ones I could get at a Japanese izakaya. These turned out pretty well. I felt like there was a little too much ground beef and onion though, so I cut it down. I also added garlic salt, pepper and cooked the beef and onions together like another reviewer suggested. I had no trouble forming the patties, and I also did not use flour as I like a lighter crust. They stayed together well.

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jenifer

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Reviewed: Sep. 14, 2009

I spent 2 hours making these, not 30 minutes. They did not look anything like the photo. they fell apart.

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C Six

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Reviewed: Aug. 12, 2009

My husband couldn't stop eating these! Made a batch for him and a batch for the freezer... These should be good for the bento!

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Angi

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Reviewed: Jun. 25, 2009

I just made these tonight. They lasted a whole five minutes with my crew.

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re

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Reviewed: Apr. 27, 2009

Very yummy! For my mix, I chopped 4 potatoes for my mixture, then separated it in 2 bowls. In one bowl- I mixed diced beef and onions, and in the other bowl, corn with a little more pepper. (The corn croquettes were always my favorite while living in Japan.) Then made the patties and such like the recipe instructs. They were both delicious. My boyfriend actually liked the corn one best. Both were topped with Tonkatsu sauce. I found the trickiest part was making a good sized patty, and getting them to not fall apart while doing the egg- and Panko'ing. I'll make these again! Thanks for the recipe!

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CookinCoorishii

Cooking Level: Beginning

Home Town: Rock Falls, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2009

My grandmother used to make this for me when I was a little girl & I have been searching for this recipe for ages! It was very good! I did not dredge the patties in flour before dipping them in egg. Turned out fabulous!

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jace's_mommy

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 31, 2008

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!!!

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newmom42

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 11, 2008

these are sooo good... i added 1/2 cup of green onion the mashed potatoes... WOW no bread crumbs so i just used flour they turned out WONDERFUL!!!! i love these

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mama ash

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

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.

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janeyB567

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: San Leandro, California, USA

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Reviewed: Feb. 6, 2008

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.

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Kelly Jean

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

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!

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TK

Home Town: Portland, Oregon, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 14, 2008

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.

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Paeonia

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Reviewed: Dec. 11, 2007

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"!

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Michelle S11

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Reviewed: Feb. 11, 2007

My husband and I thought these were a little bland and my daughter did not like them at all. They didn't really hold together that well either.

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Ginger

Cooking Level: Expert

Home Town: Troy, Illinois, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 17, 2006

I like it ... a lot. It is the crunch that makes it quite yummylicious.

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bjt1951

Cooking Level: Expert

Home Town: Urbana, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 7, 2006

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!

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