Nathan Hillustration

Korroke, also known as “Japanese croquette,” is a popular dish that is enjoyed throughout Japan and in many other parts of the world. The dish is made by deep-frying a mixture of mashed potatoes and meat, seafood, or vegetables that has been shaped into small cylindrical or oval shapes.

The origins of korroke can be traced back to Europe, where a similar dish called “croquette” was introduced to Japan during the Meiji period (1868-1912). Over time, the dish has been adapted and refined to suit the tastes of the Japanese palate, and it has become a staple dish in Japanese cuisine.

Korroke is typically made with a filling of ground meat, seafood, or vegetables mixed with mashed potatoes. The filling is then coated in a mixture of breadcrumbs or panko and deep-fried until crispy and golden brown. The most common fillings are beef and pork, but you can also find it with shrimp, vegetables and even cheese.

The dish is often served as a main course, but it can also be enjoyed as a side dish or as an appetizer. It is commonly served with a side of tonkatsu sauce or a simple green salad, and it can be garnished with thinly sliced green onions.

Korroke is also a popular dish in izakaya, a type of Japanese pub, and it can also be found at many street vendors, convenience stores and restaurants throughout Japan. It’s also common to find it in bento boxes or in a combo with ramen or udon.

To make korroke at home, all you need is mashed potatoes, a filling, and a good quality frying oil. The filling can be made with ground meat, seafood, or vegetables, and it can be adjusted to suit individual tastes and preferences. The mixture should be shaped into small cylindrical or oval shapes, then coated in a mixture of breadcrumbs or panko and deep-fried until crispy and golden brown.

Korroke is a delicious and versatile dish that is easy to make and can be enjoyed in a variety of ways. It’s a great option for a quick and easy meal, and it is also a popular dish to serve at parties and other social gatherings.

In conclusion, Korroke, also known as “Japanese croquette,” is a popular dish that is enjoyed throughout Japan and in many other parts of the world. The dish is made by deep-frying a mixture of mashed potatoes and meat, seafood, or vegetables that has been shaped into small cylindrical or oval shapes. The origins of korroke can be traced back to Europe, where a similar dish called “croquette” was introduced to Japan during the Meiji period. Over time, the dish has been adapted and refined to suit the tastes of the Japanese palate, and it has become a staple dish in Japanese cuisine. It’s a delicious and versatile dish that is easy to make and can be enjoyed in a variety of ways and commonly found in izakaya, street vendors, convenience stores and restaurants throughout Japan.

To learn more about Korroke and other delicious Japanese foods then you can read all about them in my Japanese Floaty Food Guide here