Korokke is a popular Japanese snack or side dish that is enjoyed by people of all ages. It is a type of croquette that is typically made with mashed potatoes and meat or seafood, and coated with panko breadcrumbs before being fried until crispy. blog, we will show you how to make korokke at home.

Ingredients:

• 3 large potatoes, peeled and cubed

• 1/2 cup of cooked ground beef or canned tuna

• 1/4 cup of chopped onion

• 1/4 cup of chopped carrots

• 1/4 cup of chopped celery

• 2 tablespoons of butter

• 1/4 cup of milk

• Salt and pepper to taste

• 1 cup of panko breadcrumbs

• 1 egg, beaten

• Vegetable oil for frying



Instructions:

1. Boil the potatoes in a large pot of salted water until they are soft, about 15-20 minutes.

2. In a separate pan, sauté the onions, carrots, and celery in butter until they are soft, about 5-7 minutes. 


3. Drain the potatoes and add them to a large bowl. Mash them with a potato masher or fork until they are smooth. 


4. Add the cooked vegetables, ground beef or canned tuna, milk, salt, and pepper to the bowl with the mashed potatoes.

5. Divide the mixture into 8 equal portions and shape each portion into an oval or cylindrical shape.

6. Dip each korokke in the beaten egg, then coat it with panko breadcrumbs.

7. Heat the vegetable oil in a large frying pan over medium heat. Fry the korokke until they are golden brown and crispy on all sides, about 4-5 minutes per side. 


8. Transfer the korokke to a paper towel-lined plate to 


9. Serve the korokke hot and enjoy!



Tips:

• If the mixture is too soft to shape into korokke, you can add more breadcrumbs or refrigerate it for 30 minutes before shaping.

• You can also use other types of meat or seafood, such as chicken, shrimp, or crab, in the filling.




In conclusion, korokke is a tasty and easy-to-make snack or side dish that is perfect for any occasion. With this recipe, you can enjoy homemade korokke that is crispy on the outside and creamy on the inside. Try making korokke at home and savor the flavors of Japan.