Koroke

Koroke is a type of deep-fried food, commonly found in Japanese cuisine. It is typically made from mashed potatoes or other root vegetables, often mixed with meat, seafood, or vegetables. The mixture is shaped into a patty, coated in panko breadcrumbs, and then deep-fried until golden brown and crispy.

The origin of koroke is believed to be influenced by French croquettes, which were introduced to Japan during the Meiji era. Over time, the dish evolved, incorporating local ingredients and flavors. Today, koroke is a popular comfort food and is widely available in supermarkets, convenience stores, and restaurants throughout Japan.

Variations of koroke are numerous, with common fillings including minced meat, shrimp, corn, or curry. Vegetarian versions are also popular, using ingredients like pumpkin or sweet potato. Koroke is often served as a main dish, a side dish, or an appetizer, and is frequently accompanied by a sauce such as tonkatsu sauce or mayonnaise. The texture is characterized by a crispy exterior and a soft, creamy interior.