If you have ever been to Japan you have probably eaten korokkes. These fried treats can be found in bakeries, supermarkets, restaurants, and even from street vendors. Japanese croquettes are are basically breaded and fried mashed potatoes. The mashed potatoes are spiced and sometimes other ingredients are added, then they are rolled up, dipped in egg, breaded and fried until golden brown,
Japanese korokkes are breaded with panko, a coarse type of breadcrumb, which makes them crunchy and delicious.
Although some recipes call for salt to be added to the potatoes, my recipe uses a little soy sauce and Japanese mirin, which give the korokke a bit of a salty and sweet flavor.
The filling is fully cooked before frying – this ensures that you can fry the korokke to exactly the perfect golden brown color while not worrying about undercooking the filling.
My family loves when I cook up a batch of these – I usually serve them with some shredded cabbage and tonkatsu sauce which makes a great topping.