By Charmie777 on November 11, 2005
Photo by Pneuma
Photo by Pneuma
"I've made this for years after learning how from a Japanese exchange student. This is a great sidedish for beef!"
Serving Size: 1 (999 g)
Servings Per Recipe: 1
"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."
"Who doesn't like korokke? My mom is Japanese and adds a little ground pork to hers. Delicious!"
"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."
"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 :->"
"Awesome appetizer! I like these with yakitori. We dont add corn but sometimes a little finely diced onion or onion powder."
"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."
"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."
"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."