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Skillet Korokke

Skillet Korokke

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!

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Simmered Potatoes and Tuna

Simmered Potatoes and Tuna

Simmered Potatoes and Tuna is a flavorful dish where potatoes and canned tuna are gently cooked in a sweet soy broth. The broth, reduced to a rich sauce consistency, beautifully coats the potatoes, enhancing their taste. To allow the umami of the tuna and seasonings to meld with the vegetables, it’s best to let the dish cool before serving. It’s incredibly easy to make and budget-friendly, yet it’s still a delightful side dish for any meal. Hope you enjoy it!

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Satsumaimo Amani Recipe

Simmered Japanese sweet potato

Satsumaimo Amani is sweet potato cooked in sweet syrup.  It is a great small side dish or snack. Satsumaimo Amani is not something you eat at restaurants, but it is often made at home in the fall.

Satsumaimo, Japanese sweet potatoes, are in season in fall and winter, so Satsumaimo is the taste of fall in Japan.  They are purple outside and yellow inside, dense and sweet, different from western yams which are usually orange inside.  Because of the sweet taste, Satsumaimo is used in many desserts, like simple baked potatoes or more complicated sweet potato cakes.  Satsumaimo are used for savory dishes too, such as using them in Tempura or adding to Miso Soup.  The sweetness of the potatoes and salty seasonings complement each other very well.

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Tuna-jaga Recipe

Tuna-jaga

Tuna-jaga is a variation of Nikujaga, but instead of beef and all the usual other vegetables, here it’s just a can of tuna and potatoes in this dish.  It is incredibly easy to make but still an excellent side dish for your dinner.

The recipe and photos below show how to make Tuna-jaga. You can also watch our Nikujaga video for more details.

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Potato Korokke (croquette) Recipe

Korokke Recipe


Korokke are potato cakes coated with panko and deep fried.  Korokke is a food people of all ages love in Japan.  Well, who wouldn’t like deep fried mashed potatoes?  It does not seem like a traditional style of Japanese food, but it in fact is since Korokke has been popular for 100 years.  People in Japan may not have to make Korokke at home because they can find it anywhere, but we do when living outside Japan. It’s hard to get decent tasting Korokke here…  Besides you can’t beat homemade Korokke anyway when it’s hot and crispy!

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