Got Leftover Rice? This Japanese Rice Croquette is My New Obsession!
Hi everyone!
Today, I’m excited to share a recipe that’s a modern, healthy twist on a classic comfort food: Japanese-Style Rice Croquettes, or “Korokke.” While traditional croquettes are deep-fried, we’ll be using an air fryer to get that perfect golden crispiness without all the extra oil.
This recipe is simple, delicious, and perfect for a snack, appetizer, or even a light meal. Let’s get cooking!
Ingredients
Yields: 1 serving (4 small croquettes)
Prep time: 15 minutes
Cook time: 20 minutes
For the Meat Sauce:
Ground Beef: 60g (2.1 oz)
Onion: 70g (2.5 oz)
Tomato Purée: 120g (4.2 oz / 0.5 cup)
A little tip: The consistency of tomato purée can vary. If you’re using a thicker, more concentrated purée, you may want to use a little less.
Garlic: 1 clove
Dried Red Chili Pepper: 1 (or a dash of cayenne pepper)
Olive Oil: 1 tbsp (or any cooking oil)
Sake (or cooking wine): 1 tbsp
Salt & Pepper: a dash
Sugar: 1 tsp
Consommé Powder: 1/2 tsp (or your favorite bouillon/stock powder)
MSG (optional): a dash
For the Croquettes:
Cooked Rice: 230g (8.1 oz)
Sliced Cheese: 2 slices, quartered
All-Purpose Flour: 1 tbsp
Egg: 1, beaten
Panko Breadcrumbs: 2 tbsp
Oil Spray: about 10 sprays
Instructions
Prepare the Aromatics: Finely chop the onion and garlic.
Sauté: Heat the olive oil in a frying pan over medium heat. Add the garlic and chili pepper and sauté until fragrant. Add the chopped onion and cook until softened and translucent.
Cook the Meat: Add the ground beef to the pan. Season it with sake, salt, and pepper. Cook, breaking up the meat with a spatula, until it has changed color.
Make the Sauce: Stir in the tomato purée, sugar, consommé powder, and MSG (if using). Continue to cook, stirring occasionally, until the sauce has thickened and most of the liquid has evaporated.
Mix and Form the Rice Balls: In a large bowl, combine the cooked rice with the meat sauce and mix well. Divide the mixture into four equal portions. Take one portion, flatten it in your palm, place a piece of cheese in the center, and form it into a tight ball, making sure the cheese is completely sealed inside. Repeat for the remaining portions.
Coat the Croquettes: Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Lightly coat each rice ball first in flour, then dip it into the egg, and finally, press it firmly into the panko until it’s fully covered.
Air Fry to Perfection: Place the breaded croquettes in the air fryer basket in a single layer. Spray the tops generously with oil spray.
Cook: Air fry at 190°C (374°F) for 5 minutes. Then, carefully flip the croquettes, spray the other side with oil, and cook for another 5 minutes until they are golden brown and perfectly crispy.
Serve them hot and enjoy that amazing cheese pull! I hope you love this easy and healthier version of a Japanese favorite. For a step-by-step visual guide, don’t forget to check out my YouTube video!
Happy cooking!
