8 Reviews

This recipe still tastes great if you opt to bake it at 400C for 20 minutes or until golden brown instead of frying it. I added chopped basil, green onion, sausages, and sour cream. Feel free to twist the flavor.

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Kayarich October 20, 2009

Who doesn't like korokke? My mom is Japanese and adds a little ground pork to hers. Delicious!

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891291 July 16, 2008

I found this recipe to be amazing. The korokke were crispy on the outside and soft on the inside. I'll certainly be using the recipe again in the future.

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NyaaNyaaChan November 21, 2012

These can't come from Japan, because in my opinion they are out of this world (delicious that is). My New Year's resolution of starting a diet is going to be quite a challenge after discovering this recipe :->

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Katanashrp December 20, 2009

Awesome appetizer! I like these with yakitori. We dont add corn but sometimes a little finely diced onion or onion powder.

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Heather in Utsunomiya,Japan January 03, 2009

This is a good way to spice up leftover mashed potatoes. Loved the crispy outer crust panko brings and had this when I just felt like nibbling something.

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Pneuma March 15, 2008

Absolutely loved them. Didn't have time to make a tonkatsu sauce so I just used a bottled sweet chili sauce I had in the fridge. I will definitely make them again. I did add a little red onion to the mixture.

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Pure Lard January 09, 2008

What a great way to use leftover mashed potatoes! The corn was a nice addition. The panko makes a light crunchy crust. I will be making these again. Made for My 3 Chefs. Thanks for posting a winner Charmie.

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ElaineAnn June 28, 2007
Korokke - Japanese Potato Croquettes