Korokke recipe

Recipe notes

Suggestions for accompaniment :

• Tonkatsu sauce (or a homemade sauce made with ketchup, Worcestershire sauce and a little honey)
• Thinly sliced cabbage salad
• Japanese rice and miso soup for a complete meal

Tips and variations for even tastier korokke :

• Vegetarian version: Replace the meat with sautéed vegetables (grated carrots, peas, corn, shiitake mushrooms) or cooked lentils. Add a little soy sauce or miso to spice things up, and you've got a version that's just as tasty.
• For a melt-in-the-mouth center: slip a small cube of cheese into each croquette before shaping. It'll melt in the oven for an ultra-comfortable surprise.
• Curry flavor: Add a teaspoon of Japanese curry powder to your mashed potatoes + meat mixture for a typically spicy touch.
• Freezing: Korokke freeze well once breaded (before frying). Just fry them for a few minutes longer while still frozen!

A short history of korokke :

Korokke are actually a Japanese adaptation of French croquettes, introduced in the late 19th century during the Meiji era, when Japan opened up to the West. The word "korokke" simply comes from the French word croquette, pronounced in Japanese!

The Japanese were quick to adapt the recipe to their tastes: replacing the béchamel sauce with mashed potatoes, using panko for a lighter, crispier breading, and incorporating local ingredients. The result? A dish with a cult following, found in supermarkets, bento shops, izakaya and home kitchens alike.

Popular because they're economical, nutritious and easy to make, korokke have become a childhood staple in Japan - a bit like our shepherd's pie... but in a crispy version.