Korokke: Just Like Your Butcher's

Korokke: Just Like Your Butcher's

If you add a touch of heavy cream, you'll get the kind of korokke that they sell at the butcher's.

Ingredients: nine elliptical korokke, 3 x 8 cm each

500 g
Ground pork
150 g
Vegetable oil
as needed
Soy sauce
2 tablespoons
2 tablespoons
Heavy cream
50 ml
Flour (for dredging)
as needed
Egg (for dredging)
as needed
Panko (for dredging)
as needed
Frying oil
as needed


1. Wash clean your potatoes, line up on a heat-proof dish, cover with cling wrap, then microwave. Microwave until soft enough that you can easily pierce with a bamboo skewer. Peel and mash with a masher or similar.
2. Pour a thin layer of oil into a frying pan to sauté the minced onion and pork. Once the meat starts to turn whitish, add in the soy sauce and sugar. Taking care not to let the ingredients burn, stir over high heat until most of the moisture has evaporated.
3. Add the pork and onions from Step 2 as well as the heavy cream to the mashed potatoes from Step 1.
4. Shape the korokke mixture from Step 3 into your desired shapes. Evenly but thinly dredge in flour, followed by the egg wash, then panko. Fry in heated vegetable oil until crispy and golden brown. You can enjoy them as is or season with Japanese Worcestershire-style sauce or soy sauce.
5. Here they are shaped in cylinders.

Story Behind this Recipe

This recipe was from a random burst of inspiration. I had some heavy cream in stock for making fruit cakes and randomly thought of including some in my korokke. It's serendipity!