Potato Korokke with Sushi Rice and Gingered Snow Peas

Potato Korokke

with Sushi Rice and Gingered Snow Peas


“Korokke” is the name of a Japanese dish inspired by the French croquette. They’re pan-fried to give them a nice crisp crust, which gives way to the creamy potato filling inside. Make sure you get a bite with everything — hot korokke, sushi rice, and snow peas — for a texture combination that’s out of this world. Pro tip: to check if your oil is hot enough, just drop a little of the filling in; if it sizzles immediately, you’re good to go.

Asian Dinner Side Dish Root Vegetables Hearty Vegetables Beans/Legumes High-Protein Winter Recipes
45 min
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  1. 14 oz russet potato
  2. 4 oz button mushrooms
  3. 2 shallots
  4. Fresh ginger
  5. ¼ cup TVP
  6. 3 tbsp tamari
  7. 3 tbsp rice wine vinegar
  8. ¾ cup sushi rice
  9. 6 oz snow peas
  10. 1 scallion
  11. 1 tsp sesame oil
  12. ½ cup all-purpose flour
  13. 1 cup panko
  14. 2 cups + 3 tsp vegetable oil*
  15. Salt*
  16. *Not included


  1. Vegetable peeler
  2. Slotted spoon


Prep the produce
Prep the produce
Rinse and dry the potatoes and mushrooms. Peel the potato, chop into ½-inch cubes, and place in small sauce pan. Fill with water to cover the potatoes by an inch. Boil, uncovered, until soft, 12 to 14 minutes. Drain the potatoes, put in a medium bowl, and mash well with a fork. While the potatoes boil, dice the mushrooms (including stems). Peel and mince the shallot. Peel and mince the ginger.
Simmer your seasonings
Simmer your seasonings
Heat 2 tsp oil in a saute pan over medium-high heat. Add shallots and cook until soft, about 3 to 4 minutes. Add mushrooms, TVP, and ¼ cup water. Also add 1 tbsp each of the tamari and rice wine vinegar, reserving the remaining 2 tbsps of each for later. Cook for 1 minute and remove from heat. Season with salt and pepper, add to mashed potato, and mix well. Place in fridge to cool.
Cook the sushi rice
Cook the sushi rice
Rinse the potato saucepan, and add the sushi rice and 1 ¼ cups of cold water to it. Bring to a boil, turn heat to low, cover, and cook until the rice is tender, about 10 minutes. Remove the from the heat and set aside, covered, for an additional 5-10 minutes. Uncover, and add 1 tbsp of rice wine vinegar (still reserving 1 tbsp for later) and a pinch of salt. Fluff with a fork, and set aside.
Make your sauce
Make your sauce
While the rice is cooking, rinse the snow peas. Remove their “strings” by grasping the curly end of the snow pea and pulling downward along the pod. Rinse the scallion and slice thinly. In a small bowl, combine the remaining 2 tbsp tamari, 1 tbsp rice wine vinegar, half of the minced ginger, half of the sliced scallion, and the sesame oil. Mix well.
Fry the korokke
Fry the korokke
Heat 2 cups vegetable oil in a medium saucepan on medium-high heat. Shape the cooled mashed potato mixture into 2-inch balls. In a bowl, mix the flour with ¾ cup water. Put the panko in another bowl. Dip each potato ball into the flour-water mixture, and then into the panko. Carefully place the balls in the hot oil and fry on both sides until golden brown, about 2 to 3 minutes. Remove with a slotted spoon, drain on paper towels, and season with salt.
Plate it up!
Plate it up!
Heat a small saute pan over medium-high heat with the 1 tsp vegetable oil. Add the remaining ginger and cook for 1 minute. Add the snow peas and cook until slightly caramelized and tender, 3 to 4 minutes. Divide the korokke, sushi rice, and gingered snow peas between your plates and serve with the tamari dipping sauce. Garnish with the remaining scallions, and enjoy!