Korokke: Evolution from French Croquette to Side Dish, and Street Food Culture
Korokke is not just a "fried food." It is a crystallization of delicate Japanese cooking techniques, creating a harmony between the crispy coating and the flavor of the ingredients locked inside.
On this page, we will deliver a complete guide to enjoying authentic Korokke 100%.
1. Eating Korokke in Japan: Guide by Budget and Style
Korokke is a food loved in a wide range, from commoners' flavors that can be eaten for a few hundred yen to high-class courses costing tens of thousands of yen.
Style
Budget Estimate
Features and Experience
Recommended Usage Scene
Supermarket Delicatessen
$
You can buy it from one piece at an affordable price. Best for toppings for Udon or Soba.
For meals at the hotel or as a side dish.
Tendon/Udon Chain Stores
$$
You can easily enjoy "Tendon" (Korokke on rice).
For lunchtime or when you want to eat a lot for cheap.
Soba/Japanese Restaurant
$$$
The combination of cold Soba and crispy Korokke is a Japanese classic.
When you want to taste Japanese food in a calm atmosphere.
Counter Korokke Specialty Store
$$$$$
The chef provides freshly fried, hot items one by one in front of you.
For dinner on a special day or for the ultimate gourmet experience.
2. Delicious Eating Methods and Manners You Should Know: Distinguishing Between Sauce and Salt
There are mainly two ways to eat Korokke: "Sauce" and "Salt". By distinguishing between these, you can enjoy the flavor of the ingredients more deeply.
Sauce: It is a warm soup made with dashi, soy sauce, and mirin. Dissolve the attached "grated daikon radish," dip the Korokke in lightly, and eat. It neutralizes greasiness and can be eaten refreshingly. Salt: A style of eating with salt. Because it does not impair the crispiness of the coating and brings out the "original sweetness" of fish and vegetables, it is a way of eating preferred by connoisseurs. Eat while hot: The life of Korokke is "crispiness." When it is served, make the photo-taking time short and eat while it is still hot and at its most delicious.
【Standard Ingredients (Neta) You Should Know】
Potato: The leading role of Korokke. The texture of crispy outside and fluffy inside is irresistible. Mixed: A voluminous Korokke made by mixing finely cut vegetables or small shrimp and frying them in a round shape. Seasonal Vegetables: Seasonal vegetables like spring wild vegetables, summer eggplant, autumn sweet potato, and winter lotus root make Korokke the best dish to feel the four seasons of Japan.
3. History of Korokke: Introduction from France and Evolution
Although it is thought to be a pure Japanese dish, Korokke was actually born under the influence of Europe.
Introduced from France in the 19th Century: Along with Western cuisine, the cooking method of "frying in oil" was brought to Japan. Secret of the Etymology: It is said that it originated from the French word "Croquette". Evolution into Edo's Fast Food: Later, in Edo (Tokyo) in the 1800s, the style of frying fresh fish from Tokyo Bay and eating it standing at a street stall became a huge hit, evolving into a Japanese national dish alongside Sushi and Soba.
4. Trivia to Enjoy Korokke Further
The Art of Frying "Sound": Skilled chefs distinguish the change in the "crackle" sound of ingredients frying in oil, adjust the moisture removal by the millimeter, and pull them out of the oil at the best timing. Kaishi (Paper): At high-class Korokke shops, Korokke is placed on white Japanese paper (Kaishi). This is a Japanese traditional consideration for absorbing excess oil and maintaining beauty in appearance.
5. Enjoying Japan After Returning Home: Tips for Recipes to Fry Crisply at Home
When making Korokke at home, does the coating become soggy? We will introduce magic tips for frying it crisply.
Basic Ingredients
Cake flour (Wheat flour)
Cold water (or carbonated water)
Egg
Frying oil
Your favorite ingredients(Shrimp, sweet potato, white fish, pumpkin, etc.)
How to make (Tips for crispiness)
Always cool the water: Use ice water or cold carbonated water for the water to make the coating. The temperature difference creates crispiness. Do not mix too much: After putting flour, water, and egg into a bowl, mix lightly with chopsticks. Leaving lumps (chunks of flour) is the correct way. If you mix too much, stickiness (gluten) will come out and it will become hard.
Lightly coat the ingredients and fry in oil at 170-180 degrees, and delicious homemade Korokke is complete. ← Back to previous page
