Korokke

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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 is 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, they will be called Korokke pan (pan being the Portuguese-inspired word for bread in Japanese).