Korokke コロッケ

History and Origins

The kookake is a fried potato that is cooked with roasted onions and ground meat and shaped and clothed and fried. It's called the Three Seas Diet, along with the Great New Year's, and all of that with curry rice. By culturalization, the oceanic world in Japan was affected by the food culture of France and England. Thus, French quarks are attributed to it, but the kurnocket pointed to something containing besmer sauce, and the cologne, which was served in Western restaurants during the time of the Great War, was mainly cream crinkle. At the same time, as you can see in stews and fish and chips, as well as in English dishes with potatoes, it seems that the original Japanese potato was born. In the Tokyo, after Western cooking was served at the "Big Resort Hotel" in 1870, there were about 40 Western restaurants around the year Ike. At Meiji's beginning, Western food, which was a part of Hare's day, and during Meiji's middle life, begins to pass through as the daily diet of the common people. Even during the end of the Great End and the beginning of the Showa, the population concentration of Tokyo has been under way in the context of World War I. Kokoku was one of the menu menus in that particular dish. That's the beginning of the "sea diet." It's not a matter of cooking at home now, but it's certainly a favorite dish for the people, whether it's in a butcher's bowl or in a meat shop.

When It Is Eaten

It's eaten as a everyday family dish.

How It Is Eaten

The potatoes that are boiled in bowls are cooked with onions and ground meat, and they are prepared with flavor and shaped into small molds. I'll dress and fry it in order of thin flour, melted eggs and bread. To my taste, she eats with a slice of cabbage and vegetables.

Recipe — Serves 2

Ingredients

• 2 potato
• 1/2 onion
• 100 g 合い挽き肉
• Mix: 350 ml salted pepper
• Mix: 砂糖 一つまみ
• 10 g butter
• 2 tbsp cake flour
• 1 egg
• 4 tbsp panko breadcrumbs
• oil, to taste

Method

1. The potatoes are cut to size by sprouting, peeling, and cutting.
2. We wrap the potatoes in the heat-sharp bowl and heat them with 600W microwaves for about four minutes. Just after the heat, a spoon or a musher will be used to kill it and mix butter with it.
3. I'll cut the onions in pieces.
4. If you put the meat in a hot pan, and the meat in a medium fire, and the color changes, add 3 and the citrus A.
5. If you get burned in the middle, or if the onions are cut off, you get off the fire and take off the heat.
6. Add 5 to the top and mix it into a four-sided sub-division. The dough is thinned on the surface of the molded object, the flour is mixed with the melted egg, and then the dough is added to it.
7. I will pour oil into the pan, heat it to about 180 degrees Celsius, put six in the clothes, and then cut the oil and put it on the plate when the clothes are so dark.

More About Korokke

Korokke (Japanese: コロッケ; [koꜜɾokke]) 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

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.

Korokke can be found in almost every supermarket and convenience store in Japan and is enjoyed for its taste and its low cost.

Korokke became associated with typhoons in the 2000s, after a user on 2channel said they were eating some to prepare for an approaching typhoon, beginning a tradition that persisted on Japanese social media.

Varieties

There are numerous types of korokke depending on the main ingredient or the ingredient mixed and they are generally named (ingredient) korokke.

• Potato korokke - korokke made using potatoes
• Meat korokke - korokke made with ground meat and potatoes. If made with meat only, it is menchi-katsu.
• Tuna korokke - korokke with tuna
• Yasai (vegetable) korokke - korokke with mixed vegetables
• Curry korokke - curry-flavored korokke
• Kabocha (pumpkin) korokke - korokke made using pumpkins
• Okara korokke - korokke made using okara
• Cream korokke - korokke made with white sauce
• Guratan korokke - korokke with white sauce and macaroni

Korokke are sometimes sold wrapped in paper. They may also be used as a topping for other dishes. When sandwiched between two slices of bread, they are called korokke pan (pan being 'bread' in Japanese), or korokke sando ('sandwich'). Gurakoro is a product introduced by the Japanese McDonald's which is made by sandwiching guratan korokke.

In other foods

Korokke is often eaten as part of a meal, such as in bento or curry.

Text adapted from the English Wikipedia article Korokke by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.