Korokke is the Japanese name for a deep fried dish originally related to a French dish, the croquette. It was introduced in the early 1900s. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs, then deep frying this until brown on the outside. Korokke are usually shaped like a flat patty. They are generally called (ingredient) Korokke. For example, those using beef would be called beef korokke, those using shrimp, ebi korokke, etc.. Korokke is often served with worcestershire sauce and shredded cabbage. Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between two slices of bread, they are called Korokke pan (pan being bread in Japanese).
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