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| Type | Croquette |
|---|---|
| Place of origin | Japan |
| Region or state | East Asia |
| Main ingredients | Meats,potato,panko |
Korokke (Japanese:コロッケ;[koꜜɾokke]) is aJapanesedeep-friedyōshoku dish originally related to aFrench dish, thecroquette. Korokke is made by mixing cooked choppedmeat,seafood, orvegetables with mashedpotato orwhite sauce, usually shaped like a flatpatty, rolling it in wheat flour, eggs, and Japanese-stylebreadcrumbs, then deep-frying this until brown on the outside.
In 1887, the French croquette was introduced to Japan. It is thought that thekorokke using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time.[1] The first mention of a "kuroketto" appears in cookery books from theMeiji era.[2]
Korokke can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost.[3]
Korokke became associated withtyphoons in the 2000s, after a user on2channel said they were eating some to prepare for an approaching typhoon, beginning a tradition that persisted on Japanesesocial media.[2]
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There are numerous types ofkorokke depending on the main ingredient or the ingredient mixed and they are generally named(ingredient) korokke.
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 calledkorokke pan (pan being 'bread' in Japanese), orkorokke sando ('sandwich').Gurakoro is a product introduced by the JapaneseMcDonald's which is made by sandwichingguratan korokke.
Korokke is often eaten as part of a meal, such as inbento orcurry.
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