Korokke

Korokke
Korokke Soba

Korokke (Japanese: コロッケ; [koꜜɾokke]) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, 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 stage.[1]

Korokke can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost. For example, in FamilyMart, one korokke is sold for 70 yen, including tax.[2]

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 - korroke made with ground meat
  • Tuna Korokke - korokke with tuna
  • Yasai (vegetable) Korokke - korokke with mixed vegetables
  • Curry Korokke - curry flavored korokke [3]
  • 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. Gurakoro is a product introduced by the Japanese MacDonald's which is made by sandwiching guratan korokke.

See also

References

  1. ↑ "Korokke no Rekishi (The history of Korokke)".
  2. ↑ "Archived copy". Archived from the original on 2015-11-12. Retrieved 2015-10-31.
  3. ↑ "Curry Korokke". Japanesefood.about.com. 2009-04-10. Archived from the original on 2012-11-18. Retrieved 2012-11-17.
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