Korokke (; ) is a Japanese deep-fried '' yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

, seafood, or

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s with mashed

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style

breadcrumbs Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

, 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''" appears in cookery books from the

Meiji era The was an Japanese era name, era of History of Japan, 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 feu ...

. ''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

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in the 2000s, after a user on 2channel said they were eating some to prepare for an approaching typhoon, beginning a tradition that persisted on Japanese

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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

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which is made by sandwiching ''guratan korokke.''

In other foods

''Korokke'' is often eaten as part of a meal, such as in bento or curry. Korokke_soba.jpg, With '' soba'' noodles Hamburg and Croquette Bento.jpg, In a bento Matsunoya Foie Gras Cream Croquette set meal.jpg, With rice and miso soup Korokke in curry sauce.jpg, With curry Gracoro.jpg,

''gurakoro'' burger 焼きそば@慶屋 (2517055929).jpg, With yakisoba Korokkepan 001.jpg, ''Korokke-pan''

References

External links

Simple Korokke Recipe

{{Authority control Japanese cuisine terms Japanese fusion cuisine Street food in South Korea Palauan cuisine Deep fried foods of Japan

History

Varieties

In other foods

See also

References

External links