korokke
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Korokke (; ) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
Key facts
- Prepared food.name
- Korokke
- Prepared food.image
- Potato_croquettes_001.jpg
- Prepared food.image_size
- 300px
- Prepared food.country
- Japan
- Prepared food.region
- East Asia
- Prepared food.type
- Croquette
- Prepared food.main_ingredient
- Meats, potato, panko
via Wikipedia infobox
~3 min read
Encyclopedic overview
6 sectionsContents
- History
- Varieties
- In other foods
- See also
- References
- External links
Korokke (; ) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
== History == thumb|left|Korokke (front) and tonkatsu In 1887, the French croquette was introduced to Japan. It is thought that the korokke using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a "kuroketto" appears in cookery books from the Meiji era.
Excerpted from Wikipedia’s “korokke” article, available under the CC BY-SA 4.0 licence.