Korokke (Japanese Croquette コロッケ) is a food that is similar to the croquette of France. This food is a deep-fried breaded patty consisting mainly of mashed potatoes and cream sauce. Other ingredients include chopped meat, seafood and/or vegetables.
Korokke patties are usually shaped flat, rolled in wheat flour, eggs and breadcrumbs, then deep fried in hot oil until brown. They come in different flavors, depending upon the added vegetable, seafood or ground meat. In some parts of Japan, local korokke are made with crabs or beefs. Korokke is divided into two forms, either plain or cream.
Plain potato korokke is formed into flat patties made of mashed potatoes wherein onion and ground meat can be added. Other varieties of potato korokke are sold and are identified through their flavoring ingredients, such as gyu korokke for beef-flavored korokke; yasai korokke for vegetable korokke; kabocha korokke for pumpkin-flavored; and, kare korokke for curry.
Cream korokke commonly contains seafood. Other ingredients are combined with thickened sauce and are inclined to form small cylinders rather than flat ovals. Cream korokke also comes in different varieties. Like the plain korokke, this variant is named after the ingredients it is based: kanikurimu korokke for crab-flavored korokke; konkurimu korokke for corn; and, ebikurimu for shrimp-flavored korokke.
Korokke or Japanese Croquette is available in several restaurants, served as part of a mealset or as an individual side dish for a thousand yen or less. It is also sold in supermarkets or folded in papers at stal
ls and convenience stores. Korokke is generally seasoned using a sort of Worcestershire sauce that is either served along with it or stationed at the dining table. An entire korokke can be lifted in whole with the use of chopsticks to take a bite out of it. When bought from street vendors, korokke goes with a paper wrapper and is hand held.
Here’s how a delicious Korokke (Japanese Croquette) is made.
- 4 medium potatoes, peeled and cut into quarters
- 1/4 lb ground beef
- 1/2 onion, finely chopped
- salt pepper to season
- 1 egg, beaten
- flour and panko (breadcrumbs) for coating
- vegetable oil for frying
- Boil potatoes until tender.
- Drain and mash potatoes.
- Heat oil in medium heat. Sauté onion and beef finely done.
- Combine mashed potatoes, onion and beef in a bowl.
- Flavor with salt and pepper. Set aside.
- Flatten into oval-shaped patties.
- Coat in flour.
- Dip in beaten egg and coat with panko.
- Deep-fry in 350 °F hot oil until golden brown.