Everything about Korokke totally explained
Korokke (
Japanese: コロッケ) is a
Japanese deep fried dish originally related to a
French dish,
croquette. It was introducted in the early 1900s. This dish is also popular in
South Korea where it's typically sold in bakeries.
Korokke is made by mixing cooked chopped
meat,
seafood, or
vegetables with mashed
potato or
white sauce, rolling it in wheat flour, eggs, and
breadcrumbs, then deep frying this until brown on the outside. Korokke are usually shaped like a flat patty. They are generally called
(ingredient) Korokke. For example, those using beef would be called
beef korokke, those using shrimp,
ebi korokke, etc.. Those using white sauce may also be called
Cream Korokke.
Korokke is often served with
tonkatsu sauce and shredded cabbage.
Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between a piece of bread, that'll be called
Korokke pan (pan being the Portuguese-inspired word for bread in Japanese).
Further Information
Get more info on 'Korokke'.
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