Sukoppu Korokke
スコップコロッケ·(su-ko-ppu ko-ro-kke)
The Yōshoku Table: Western-Influenced Comfort
Bypass the fryer entirely by mixing the savory, umami-rich potato filling in a 9x13 baking dish and topping it with butter-toasted panko. Making traditional korokke—those glorious, crispy, meat-studded potato patties—is a weekend labor of love requiring messy breading stations and a vat of hot oil, but Sukoppu Korokke is a brilliant weeknight workaround where the broiler crackles the breadcrumbs to deliver the steamy, savory depth of the deep-fried classic with zero mess. Grab a heavy spoon and just scoop it out.
Ingredients
- Russet potatoes1 1/2 lb
- whole milk3 tbsp
- neutral oil1 tbsp
- yellow onion1/2 large
- ground beef1/2 lb
- ground pork1/2 lb
- beef bouillon powder1 tsp
- soy sauce1 tsp
- nutmeg1 pinch
- panko breadcrumbs1 cup
- unsalted butter2 tbsp
- Tonkatsu sauce4 tbsp
- fresh parsley1 tbsp
- salt1 tsp
- black pepper1/2 tsp
Method
- 01
Cook and mash the potatoes.
Place the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover tightly with plastic wrap, and microwave on high for 8 to 10 minutes until completely fork-tender. Drain any excess water, then thoroughly crush the hot potatoes with a masher. Stir in the milk, a generous pinch of salt, and pepper until smooth but still retaining a little rustic texture.
- 02
Build the savory meat base.
Heat the neutral oil in a large skillet over medium heat. Add the diced onions and cook until soft and sweet, about 5 minutes. Push them to the edges, drop in the ground beef and pork, and cook until entirely browned. Stir in the bouillon powder, nutmeg, and soy sauce, cooking for another minute until the pan juices mostly evaporate.
- 03
Marry the filling and prep the casserole.
Scrape the hot meat and onion mixture, along with any lingering pan fat, directly into the mashed potatoes. Fold them together until uniform, then press the mixture evenly into a 9x9-inch baking dish.
- 04
Toast the panko.
Do not skip this step, as it is the critical trick that mimics the deep fryer. Wipe your skillet clean, place it over medium-low heat, and melt the butter. Pour in the panko and stir constantly for 3 to 5 minutes until they turn a deep, fox-like golden brown, then immediately remove from the heat.
- 05
Bake, scoop, and serve.
Scatter the toasted panko evenly over the potato mixture. Slide the dish into a 400°F oven or under the broiler for 3 to 5 minutes, just until everything is sizzling. Bring it straight to the table, scoop it onto plates, and douse generously with Tonkatsu sauce and parsley.
Notes
The meat blend.
Japanese supermarkets sell pre-mixed beef and pork ground meat called aibiki niku. We mimic it here with a 50/50 split to get the beef's robust umami and the pork's tenderizing fat.
Sauce substitute.
If you can't find Bulldog brand Tonkatsu sauce, mix 3 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of oyster sauce for a highly respectable stand-in.
From Cook Japanese in America.