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  • ½ cup cooked curry sauce
  • 2 medium sized potatoes
  • ¼ lb J-Basket ground amber pork
  • 1/2 onion
  • 1 egg
  • Japanese chuno sauce or worcestershire sauce
  • panko bread crumbs
  • all purpose flour
  • vegetable oil
  1. Cut the potatoes into small pieces and cook in boiling water until soft before draining well.
  2. Drizzle vegetable oil in a frying pan over a medium heat and saute the minced meat and sliced onions until cooked. You can discard excess oil if necessary.
  3. Add the cooked potatoes and curry sauce to the pan and mash the mixture well.
  4. Season the mixture with salt and pepper to taste then divide the mixture into 6 equal portions and create oval patties.
  5. Place flour, beaten raw egg and panko in three separate bowls. First cover the patties in flour, followed by dipping in the egg and finally coat it generously with panko. Make sure all surface areas are covered evenly and well.
  6. Heat frying oil to 170C. Deep-fry the patties turning them over from time to time until the outside is golden brown. Make sure to drain the oil from finished korokkes after cooking.
  7. Serve your freshly made korokke immediately while they are still crispy and enjoy with chuno sauce.
Dish Type / Ethnic Cuisine