Skillet Korokke is a delicious and convenient alternative to traditional deep-fried korokke. The mashed potato filling and crispy panko topping come together in an iron skillet, creating the same great taste as the deep-fried version. If you want to enjoy korokke but don’t have the time to cook the potatoes, shape the patties, batter them, and deep-fry, this skillet method is perfect for you. It’s all done right in the skillet, and you can serve it straight to the dining table. The key is getting that signature crispy exterior on the panko topping, which gives you the authentic korokke experience without the hassle of deep-frying. This skillet version is just as tasty, but much easier to prepare. Hope you give it a try!
Skillet Korokke
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Equipment
- 1 8-inch iron skillet
Ingredients
- 1 tsp oil
- 7 oz ground chicken
- 1/2 onion
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 Tbsp milk or more if needed, adding 1 Tbsp at a time
- Tonkatsu sauce
Mashed Potatoes
- 2 potatoes medium
- salt and pepper to taste
Instructions
- Prepare Panko topping: Heat 3 tablespoons of oil in a frying pan over medium heat, and cook Panko until nicely browned. Set aside.
- Chop onion coarsely and set aside.
- Make mashed potatoes: Peel and cut potatoes into small pieces. Put in a bowl, wrap with plastic wrap, and microwave for 5-6 minutes until soft. Mash with a potato masher, and season with salt and pepper.
- Heat 1 teaspoon of oil in an iron skillet over medium heat, and cook ground chicken for a couple of minutes. Then add chopped onion and cook until tender, and season with salt and pepper. Add mashed potatoes and mix well. Add milk and mix. If you like the potato mixture to be softer, add extra milk 1 tablespoon at a time. Turn off the heat.
- Flatten the surface of the potato mixture, and top with the Panko topping. Drizzle Tonkatsu sauce on top.
