Korokke ( ja, コロッケ; ) is the Japanese name for a deep-fried '' yōshoku'' dish originally related to a

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

dish, the

croquette A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, m ...

. Korokke is made by mixing cooked chopped

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.

History

In 1887, the French croquette was introduced to Japan. It is thought that the ''korokke'' using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a "''kuroketto''" appear in cookery books from the

Meiji era The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization b ...

. ''Korokke'' can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost. ''Korokke'' became associated with typhoons in the 2000s, after a user on

2channel , also known as 2ch, Channel 2, and sometimes retrospectively as 2ch.net, was an anonymous Japanese textboard founded in 1999 by Hiroyuki Nishimura. Described in 2007 as "Japan's most popular online community", the site had a level of influe ...

said they were eating some to prepare for an approaching typhoon, beginning a tradition that persisted on Japanese social media.

Varieties

There are numerous types of ''korokke'' depending on the main ingredient or the ingredient mixed and they are generally named ''(ingredient) korokke''. * Potato ''korokke'' - ''korokke'' made using potatoes * Meat ''korokke - korokke'' made with ground meat and potatoes. If made with meat only, it is menchi-katsu. * Tuna ''korokke - korokke'' with tuna * ''Yasai'' (vegetable) ''korokke'' - ''korokke'' with mixed vegetables * Curry ''korokke'' - curry-flavored ''korokke'' * ''Kabocha'' (pumpkin) ''korokke'' - ''korokke'' made using pumpkins * Okara ''korokke'' - ''korokke'' made using okara * Cream ''korokke'' - ''korokke'' made with white sauce * '' Guratan korokke'' - ''korokke'' with white sauce and macaroni ''Korokke'' are sometimes sold wrapped in paper. They may also be used as a topping for other dishes. When sandwiched between two slices of bread, they are called ''korokke pan'' (pan being 'bread' in Japanese), or ''korokke sando'' ('sandwich'). ''Gurakoro'' is a product introduced by the Japanese McDonald's which is made by sandwiching ''guratan korokke.''

References

External links

Simple Korokke Recipe
{{Authority control Japanese cuisine terms Japanese fusion cuisine Street food in South Korea Palauan cuisine

History

Varieties

See also

References

External links