Korokke
In its own language: コロッケ
Japanese patties of mashed potato or white sauce, breaded and deep-fried
Korokke is a Japanese dish of breaded and deep-fried patties, usually made from mashed potato or white sauce mixed with meat, seafood, or vegetables. It is shaped into flat rounds, coated in flour, egg, and panko breadcrumbs, then fried until crisp. Korokke is eaten as a snack or part of a meal across Japan.
- Korokke is based on the French croquette, adapted in Japan in the 1800s.
- The filling is usually mashed potato or white sauce mixed with meat or vegetables.
- Korokke is breaded with panko and deep-fried until crisp.
- It is eaten as a snack, in sandwiches, or as part of a meal.
- A social media trend links korokke with typhoon season in Japan.
What is Korokke?
Korokke are Japanese patties that are coated in panko breadcrumbs and deep-fried until golden. The filling is usually mashed potato or a creamy white sauce, mixed with ingredients like chopped meat, seafood, or vegetables. They are shaped into flat ovals or rounds. The outside is crisp and crunchy, while the inside is soft and savory. Korokke can be enjoyed on their own, in sandwiches, or as part of a larger meal.
Where does Korokke come from?
The idea for korokke came to Japan from France in the late 1800s, inspired by the croquette. Early Japanese versions used mashed potatoes instead of béchamel sauce, as dairy was not widely available at the time. The first written mention of korokke appears in cookbooks from the Meiji era. Over time, korokke became a common and affordable food throughout Japan.
How is Korokke made?
To make korokke, cooked ingredients such as meat, seafood, or vegetables are mixed with mashed potato or a white sauce. The mixture is shaped into small, flat patties. Each patty is dusted with wheat flour, dipped in beaten egg, and coated in panko, a flaky Japanese breadcrumb. The patties are then deep-fried until the coating is crisp and brown.
How and when is Korokke eaten?
Korokke is eaten in many ways: as a snack, in lunchboxes (bento), or as part of a meal with rice and curry. Sometimes it is wrapped in paper for eating on the go, or placed in a sandwich called korokke pan or korokke sando. It is a familiar food in homes, school lunches, and casual restaurants.
Kinds of Korokke
There are many types of korokke, named for their main filling. Potato korokke uses mashed potato, while meat korokke combines ground meat and potato. Other versions include tuna, mixed vegetables, pumpkin (kabocha), and curry-flavored korokke. Cream korokke uses a white sauce instead of potato. Some modern versions include macaroni or are served in sandwiches.
What Korokke means
Korokke is a popular and inexpensive food in Japan, available in many shops. In recent years, it has become linked with typhoon season, after a social media post sparked a trend of eating korokke before storms. The dish is also featured in fast food, such as the gurakoro sandwich from Japanese McDonald's.
Questions people ask about Korokke
What is korokke made of?
Korokke is usually made from mashed potato or a white sauce, mixed with ingredients like meat, seafood, or vegetables. The mixture is shaped into patties, breaded with panko, and deep-fried.
Where did korokke originate?
Korokke was inspired by the French croquette and first appeared in Japan in the late 19th century, adapting to local ingredients and tastes.
How is korokke eaten?
Korokke can be eaten as a snack, in lunchboxes, as part of a meal, or in sandwiches called korokke pan or korokke sando.
Are there different types of korokke?
Yes, there are many varieties such as potato korokke, meat korokke, tuna korokke, vegetable korokke, curry korokke, and cream korokke.
Is korokke vegetarian?
Some korokke are vegetarian, such as those made with only potato or vegetables, but others include meat or seafood. It depends on the filling.
Good reading and sources
The facts on this page come from the Wikipedia article "Korokke", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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