Korokke is a fried Japanese food that is derived from the French croquette. The dish is typically made with mashed potatoes and vegetables, seafood, or meat; an alternate style has a white, creamy filling. The mixture is usually breaded and fried in hot oil before being served with mayonnaise or a Worcestershire sauce. Korokke is a popular Japanese street food that can be made at home by following a few simple steps.
This Japanese dish comes in a variety of flavors to suit different palates. A typical korokke will be mostly made of potatoes, with a small amount of ground beef, pork, or vegetables thrown in for good measure. Most types of seafood, such as shrimp or crab meat, can be used. If a patty is primarily made of meat rather than potato, it is not technically a korokke; instead, it is referred to as menchi katsu, which is similar to a cutlet.
There are a variety of korokke recipes available. They all follow the same basic steps and, for the most part, use the same ingredients. While some chefs who are new to deep-frying may be hesitant to try this recipe, the steps are relatively simple, albeit time-consuming.
Potatoes are peeled and boiled until soft when making korokke from scratch. The filling should be cooked separately after the cook has decided on the type of meat, vegetable, or seafood he wants. Browning or sautéing the filling is a common method of preparation.
The potatoes can be mashed after they’ve been boiled. After that, combine the cooked filling with the mashed potatoes. The resulting mixture should be pliable and adhere to each other to form flat medallions. Short tubes, similar to the French-style croquette, are preferred by some.
The patties can then be ready for frying. Before placing them in the hot oil, they should be dipped liberally in flour and egg wash, then covered in breadcrumbs. When working with hot oil, exercise caution.
The creamy version of this dish uses cream made from milk and butter, as well as other common ingredients. Flour is frequently used to add texture to dishes. Chicken is used in some recipes, while corn is used in others. These are, however, traditional recipes; one may wish to experiment with different fillings.
Korokke is frequently topped with shredded cabbage. Mayonnaise, as well as korokke or tongatsu sauce, are popular dipping sauces. These are Japanese-style sauces that are similar to Worcester sauce and can be used in the same way.