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Japanese Croquettes (Korokke) コロッケ - Inspired by Honey & Clover 🍀

Korokke (コロッケ): A deep fried yoshoku dish originally related to a French dish, the croquette. In 1887, the French croquette was introduced to Japan. It is thought that the Korokke using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. It is made by mixing cooked chopped meat, seafood or vegetables with mashed potatoes usually shaped like a flat patty, rolling in wheat flour, eggs and breadcrumbs, then deep - fry until it turns brown on the outside.

Honey & Clover (ハチミツとクローバー): A Japanese manga series written and illustrated by Chica Umino. Yuuta Takemoto, a sophomore at an arts college, shares a cheap apartment with two seniors—the eccentric Shinobu Morita, who keeps failing to graduate due to his absenteeism, and the sensible Takumi Mayama, who acts as a proper senior to Takemoto, often looking out for him. Takemoto had not given much thought to his future until one fine spring day, when he meets the endearing Hagumi Hanamoto and falls in love at first sight. Incredibly gifted in the arts, Hagumi enrolls in Takemoto's university and soon befriends the popular pottery student Ayumi Yamada. Ayumi is already well acquainted with the three flatmates and secretly harbors deep feelings for one of them. A heartwarming tale of youth, love, soul-searching, and self-discovery, intricately woven through the complex relationships between five dear friends.


  • 4 potatoes

  • 1/2 cup all-purpose flour

  • 1 cup bread crumbs (panko)

  • 200g ground chicken

  • 1/2 yellow onion

  • 1 egg

  • Salt & pepper to taste


1. Peel all the potatoes and cut in cubes. Cook in the boiling water for 15 - 20 minutes.

2. Drain the cooked potatoes and mashed it. Set aside.

3. Cut the yellow onion into smaller cubes. Fry in a hot pan until it turns golden brown.

4. Add in ground chicken, salt and pepper. Stir fry for 5 - 7 minutes (depending on your heat level)

5. Once cooked, place it into a big bowl with the mashed potatoes. Mix until combined.

6. For the coating, you may need beaten egg, flour and bread crumbs (panko). Place each one in bowl/plate. Scoop around 2 TBS of the Korokke patties and make an oval shape. Coat the patty in flour and shake off excess.

7. Then, dredge into the beaten egg and finally coat with bread crumbs (panko).

8. Heat some oil in a medium size pot and deep fry the croquets until it turns golden brown, around 2 - 3 minutes.

9. Do not touch or flip the croquets until one side turns golden brown. Then transfer the croquettes to a wire rack to drain the excess oil.

All done! You can serve Croquettes/Korokke with ketchup and fresh green salads with cherry tomatoes! Itadakimasu!

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