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For making Korokke, the Russet potatoes are the ideal choice since the starchy, fluffy, and light texture makes for the perfect bite.
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In the US, the most common potatoes are Russet potatoes, red potatoes, and Yukon Gold potatoes. It’s important to get the right quality ingredients, especially for a simple recipe like this. Another delicious panko-breaded dish you can eat with your favorite Tonkatsu sauce.Perfect for packing in bento (make mini sizes!).Great for making ahead (meal prep) and easy to reheat!.Crunchy shell on the outside, and slightly chunky, starchy texture on the inside.More meat for extra flavor – My mother’s recipe includes more meat than most recipes or store-bought.That’s why you have to make them yourself at home! Why You’ll Love This Korokke Having tasted my mom’s homemade korokke, I just couldn’t bring myself to eat the ones from the stores or restaurants because they are made of mostly potatoes and the taste is rather bland. You can buy fried korokke to take home at butcher shops, order it at diners and restaurants, and buy it in pre-cooked food (Sozai) and bento section at supermarkets and convenience stores. In Japan, Korokke is known to be homemade food as well as street food. These Japanese potato croquettes became one of the top 3 popular Yoshoku (western-influenced dishes) in the early 1900s (Taisho period) along with beef steak and Tonkatsu.
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Korokke was introduced in Japan around the late 1800s as a potato filling instead of the traditional French creamy croquettes due to the lack of dairy in Japan. The flat oval-shaped patties are breaded with light and airy panko breadcrumbs and deep-fried till golden brown and crispy. Japanese croquettes are called Korokke (コロッケ) and the classic style is made of mashed potatoes mixed with sauteed ground beef and onion. You too can do the same! Feel free to add a dash of curry powder, incorporate carrot and shiitake mushrooms ( see this recipe), or swap the potato and meat with kabocha ( see this recipe). She often tweaks her korokke as a way to explore new flavors, such as one time she added miso for an extra boost. Today I’m going to share my mother’s recipe. It is the most delicious and comforting reminder of home! I could never resist the crispy panko exterior that breaks away into a luscious potato and meat mixture. Not any kind of korokke but the ones that my mother makes.
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If there was one food that I must have when I visit my parents back in Japan, it would be Japanese Croquettes or Korokke (コロッケ). This is my mother’s best recipe and I’m sharing her secrets with you. Soft and creamy on the inside and crunchy on the outside, Japanese Croquettes or Korokke is my absolute favorite Japanese food.
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