---
title: Japanese-Style Beef & Potato Korokke
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/japanese-style-beef-and-potato-korokke-6716a056ffa4e28ccb95eb3b
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Hard
allergens:
  - Milk
  - Soy
  - Wheat
  - Eggs
tags:
  - Japanese
  - Comfort Food
  - Frying
  - Family Friendly
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the taste, describing it as delicious and comforting
  - theme: Texture
    text: Several noted the korokke were greasy or mushy; a crispier exterior would improve the dish
image: "https://images.recipes.furrysalamander.com/japanese-style-beef-potato-korokke.avif"
---
Wash and dry produce. Dice @potatoes{2%medium} into ½-inch pieces. Place potatoes in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{12%minutes}. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth; season with @salt{½%tsp}.

While potatoes cook, in a #medium bowl{}, combine @rice wine vinegar{1%tbsp}, @sugar{1%tsp}, @salt{½%tsp}, and pepper. Add @coleslaw mix{2%cups} and toss to combine. Taste and season with salt and pepper if desired. In a #small bowl{}, combine @katsu sauce{2%tbsp} and @mayonnaise{2%tbsp}. Refrigerate slaw and katsu mayo until ready to serve.

Heat a drizzle of @cooking oil{3%tbsp} in a #large pan{} over medium-high heat. Add @ground beef{12%oz}, @garlic powder{½%tsp}, and @soy sauce{1%tbsp}. Cook, breaking up meat into pieces, until cooked through ~{5%minutes}. Carefully drain any excess grease from pan. Add beef mixture, @panko breadcrumbs{¼%cup}, and 2 TBSP reserved potato cooking liquid to pot with potatoes; stir to combine. Taste and season with salt and pepper if desired. TIP: If mixture seems too crumbly, add more reserved potato cooking liquid a splash at a time until a moldable consistency is achieved. Wash and dry pan.

In a #shallow dish{}, combine @flour{1%cup} and a pinch of salt. In a separate #shallow dish{}, whisk together @sour cream{3%tbsp} and 1½ TBSP water. Place remaining @panko breadcrumbs{1½%cups} in a third #shallow dish{}.

Once cool enough to handle, form croquette mixture into four 1-inch-thick patties. TIP: Double the number of patties if you prefer a smaller croquette! Working one at a time, gently press patties into flour until fully coated. Gently tap off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into panko until fully coated.

Heat a 1/3-inch layer of oil in pan used for beef over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add coated patties. Cook until golden brown ~{3%minutes} per side. TIP: Fry in batches if necessary; lower heat if patties begin to brown too quickly. Transfer croquettes to a paper-towel-lined plate and immediately season with salt.

Divide croquettes and slaw between plates in separate sections. Serve with katsu mayo on the side for dipping.