Japanese Cuisine: Korokke-Croquettes


Korokke (Japanese: コロッケ) is the Japanese name for a deep fried dish originally related to a French dish, the croquette. It is also said thai it comes from the Dutch, Kroket.
It was introduced in the early 1900s. This dish is also popular in South Korea where it is typically sold in bakeries.

Korokke is made by mixing cooked chopped meat or seafood, vegetables with mashed potato or white sauce, or both, rolling it in wheat flour, eggs, and breadcrumbs/panko, then deep frying this until brown (fox colour in Japanese!) on the outside.
Korokke are usually shaped like flat patties. They are generally called ingredient + Korokke. For example, those using beef would be called beef (gyu) korokke, those using shrimp, ebi korokke, etc.. Those using white sauce may also be called Cream Korokke.


Korokke are often served with worcestershire sauce and shredded cabbage.

Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between a piece of bread, they are be called “Korokke pan” (pan being bread in Japanese).

Korrokke was the most sold single frozen food in 2007 and has been among the top three ever since.

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