Yum Japanese Recipes Worldwide: Korroke and PorkTonkatsu #JapaneseRecipesWorldwide

Friday, November 29, 2013

Korroke and PorkTonkatsu #JapaneseRecipesWorldwide

Korroke and Pork Tonkatsu

You can substitute pork with chicken breast. You can put your ideas into use with the croquettes.


2 lbs potatoes, peeled, cut into pieces
1 carrot, cut into small dice
1 onion, diced
½ cup peas (optional)
4 slices of pork tenderloin
½ cup flour
1 egg, loosely mixed
1 cup panko (Japanese bread crumbs)
Safflower oil for frying


½ cabbage, shredded (or sliced thinly)
Tonkatsu sauce
Japanese mayonnaise (optional)
Neri-karashi (optional)


1) Boil the potatoes until tender. While they are boiling, sauté the onions and carrots in oil until tender. Drain & mash the potatoes. Add the cooked vegetables and peas (if using) to the mashed potatoes, seasoning to taste with salt and pepper. The seasoning should be light because the korroke will be served with sauce. When the mixture is cool enough to handle, form into ovals, 3” x 3” x 1” thick. This can be done ahead of time and kept in the fridge until the party.

2) Place the flour, egg and panko in 3 separate wide bowls. Coat each korroke and slice of pork in flour and pat off the excess. Repeat with the remaining korroke and slices. Next, dip the flour-coated slices in the egg, coating each piece fully, and then immediately coat with panko. Squeeze the cutlets/korroke gently, shaking off any extra crumbs, and place on platters.

3) Heat safflower oil to a high heat, and fry the cutlets and korroke, 2 or 3 at a time, for 3 minutes, or until they turn golden brown. Cover the bottom of a baking pan with paper towels, and stack them vertically so the oil drains and they don’t steam and lose their crispiness. Serve immediately with lots of shredded cabbage, miso soup (preferably ton-jiru) and rice.

4) Have the sauce & condiments ready at the table. Some people like mixing neri-karashi, mayo (or even ketchup) with their tonkatsu sauce, and some like adding mayo as well as sauce on their korroke. The shredded cabbage can also be served with tonkatsu sauce or some type of Japanese dressing.

5) Serves 4

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  1. i'll try this recipe, i'll be buying the ingredients this weekend, be looking for the sauces and condiments, where can i buy it?

  2. t6his recipe is mouth watering. i love japanese food though there are some dish that i cant really eat well.hihi

  3. Wohooo! I love Pork Tonkatsu! This is worth the try! I want to save money instead of buying it in the restaurant. Thanks!

  4. I am hungry just by looking at this picture. These look yummy!

  5. Geez I really noted down the recipe. Are all the ingredients available in the mall especially the panko and tonkatsu. Lol Goodluck to me hope I can follow this carefully.

  6. Yum, I can settle for one serving of that dish right now.

  7. It is very easy to follow but I have one question: What is the difference between safflower oil and other cooking oil? Thanks! :D

  8. This is really interesting! I used to dislike Jap cuisines until I've finally tried it out in 2011. Since then, I kept craving for it! No regrets I tried it!

  9. I love the names of the recipe Brother :-) We love to eat pork even though it is a lit bit expensive than chicken. I would like to try this recipe but am not sure about the sauce if I could buy it in the store. Thank you for sharing the recipe and the food look delish :)

  10. sorry Sir I'm not into Japanese foods. But kahit sa picture lang, nabusog na rin ako. LOL