Dish

Korokke

Korokke can be made with a variety of fillings, including beef, chicken, shrimp, or crab. The mashed potatoes give the filling a creamy texture, while the breadcrumbs add a crispy crunch. Korokke are often served as a snack or appetizer, but can also be served as a main dish with rice and vegetables.

Asian cuisine› East Asian cuisine› Japanese cuisine

Snack

Origins and history

Korokke originated in Japan in the early 1900s, and were inspired by French croquettes. They have since become a popular snack food and street food in Japan, and are often sold at festivals and fairs.

Dietary considerations

Korokke can be made gluten-free by using gluten-free breadcrumbs or panko. They are also a good source of protein and carbohydrates, making them a filling and satisfying meal.

Variations

There are many variations of korokke, including vegetarian versions made with tofu or vegetables instead of meat or seafood. Some recipes also call for adding cheese or other ingredients to the filling.

Presentation and garnishing

Korokke can be presented in a variety of ways, from a simple pile on a plate to a more elaborate presentation with dipping sauces and garnishes. They can be garnished with fresh herbs, sesame seeds, or other toppings to add flavor and visual interest.

Tips & Tricks

To make korokke extra crispy, be sure to fry them in hot oil until they are golden brown. You can also experiment with different fillings and dipping sauces to find your favorite flavor combinations.

Side-dishes

Korokke can be served on their own as a snack or appetizer, or as a main dish with rice and vegetables. They pair well with a variety of dipping sauces, including tonkatsu sauce, soy sauce, or mayonnaise.