Japanese Korroke are the most delicious meal in a package. The whole world has or is discovering them and want more.

The Korroke is not a Japanese creation but an adopted food from the Portugese and of course modified. Simple ingredients are the mainstay however the manufacture can be a little more complex. An example would be the cream filled types such as the corn and seafood mornay korroke. The Japanese certainly mastered the technique so we can practice.



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There are a number of Korroke and Croquette recipes included in this site:

Crab Cream Korokke (Kani Cream Korokke)
Crab Mornay Korroke
Corn Cream Korroke
Kabocha (Pumpkin) Korroke
Potato-Meat Korroke
Seafood Croquettes
Fresh Salmon Korroke
Prawn Korroke
Mushroom Korroke
Kare pan (Curry Korroke)

Other Asian Croquettes:

Fried Bacalhau (codfish cakes) 炸馬介休球
Ham and Potato Croquettes
Kroket Kentang (Potato Croquettes)

and the recipe for the famous korroke sauce: Tonkatsu Sauce
Sauce Tartare goes well with the seafood style korroke and croquettes. Another tangy but softer sauce for seafood korroke is Thousand Island Dressing a popular seafood accompaniment in many countries but usually selected for green salads in other places. A variation on this sauce is to add a little fresh ground horseradish, which you may like to try.

Have you heard of Okonomiyaki (Japanese Pancake)? It's another Japanese savoury food that is beginning to be known globally. There are two recipes listed in the preceding link  that may be of interest. I am fairly confident hat it will become as popular as Korroke and the other aspect is that it's a very easy process.

Please be aware that deep-fried croquettes are very high in fat. They will take up to 10% of cooking oil and if they are made with a bechamel base there is the butter contribution as well.