Have you ever heard of Korokke (コロッケ)? It’s similar to croquette, and kroket in Dutch. I even saw them being sold in a vending machine in Holland. I bought one but don’t remember what it tasted like, or whether it was similar to the Japanese Korokke.
The most basic form consists of mashed potato and minced pork. Another Korokke is cream-Korokke, made with crab or chicken and a thick bechamel sauce.
When you fry it in oil, you have to watch it carefully all the time! Here are several tips for making it.
- The ingredients – potato and meat – must be thoroughly cooked before frying, not half-cooked, to avoid food poisoning.
- Don’t start to fry the Korokke while it’s still hot. You could cause an explosion! Make sure it cools down first.
- My recommendation: eat it with Japanese brown sauce, or mix Japanese sauce and ketchup half and half. Not English but Japanese! There are different kinds of Japanese brown sauces, Tonkatsu-sauce, Otafuku-sauce, Chuunou-sauce … These are not spicy like English ones, but much sweeter, and they go well with Korokke!
- Because this dish is deep-fried in oil, it goes well with very thinly sliced raw cabbage, but not coleslaw.