top of page

Wagyu Butter Croquette

good for lunch box too

Wagyu beef is renowned for its strong, rich flavor that is often described as buttery, juicy, umami-rich, and oily. While it is true that Wagyu is a fatty meat, it is precisely this high-fat marbling that gives it its distinctive umami flavor. Although some people may not enjoy the taste of fat in their steak, we believe that every part of the animal should be used to reduce waste. That's why we've come up with a delicious recipe for Wagyu Butter Croquettes that will allow you to enjoy this delectable meat in a unique and waste-free way. Itadakimasu!




  • 4 Medium Potatoes (peeled and halved)

  • 20g Wagyu Fat

  • 1/2 Large Onion (finely diced)

  • 200g Pork Mince

  • 1 tbs Sea Salt

  • 1 tbs Black Pepper

  • 5g Butter

  • 2 tbsp Sugar

  • 1 Egg (beaten)

  • 3 tbsp Flour

  • 4 tbsp Panko Breadcrumbs 

  • Oil

  1. In a large pot, combine cold water, sugar and potatoes. Bring to a boil and cook the potatoes until tender.

  2. Remove the pot from the heat and drain the water. Return it to low heat to evaporate any remaining moisture for 2 minutes.

  3. Mash the potatoes, leaving some small chunks for texture.

  4. Heat Wagyu fat in a large frying pan over medium-high heat until melted. Cook the onion until golden-brown. Remove any remaining fat chunks and chop finely if desired.

  5. Add the pork to the pan and break it up. Cook until browned. Season with salt and black pepper.

  6. Add the meat mixture to the mashed potatoes in the large pot. Add the butter and mix well.

  7. Let the mixture cool for 10 minutes.

  8. Shape the mixture into 6 croquettes.

  9. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

  10. Dredge each croquette in flour, then egg, and finally panko breadcrumbs.

  11. Heat a few inches of oil in a fryer or large frying pan. Fry the croquettes for 3 to 5 minutes or until the panko breadcrumbs turn golden.

  12. Transfer the croquettes to a paper towel-lined plate to absorb any excess oil.

Serve immediately with Tonkatsu sauce and thinly sliced cabbage to add a Japanese touch. Enjoy while still hot and crispy!

bottom of page