Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. 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. This dish is also popular in South Korea where it is typically sold in bakeries. 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 Korokke. For example, those using beef would be called beef korokke, those using shrimp, ebi korokke, etc.. Those using white sauce may also be called Cream Korokke.

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