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Encyclopedia > Korokke
Korokke
Korokke

Korokke (Japanese: コロッケ) is a Japanese deep fried dish originally related to a French dish, croquette. Since its introduction in early 1900s, it has become a completely different dish. This dish is also popular in South Korea and is typically available in any bakery. Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 213 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 213 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 946 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 946 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Cylindrical croquettes. ...


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 (ingredient) 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. Kinnikuman character, see Meat Alexandria. ... Spaghetti with seafood (Spaghetti allo scoglio). ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Béchamel Sauce (pronounced ), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ... Breadcrumbs or bread crumbs are small particles of dry or very dry bread, which are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar dishes. ...


Korokke is often served with tonkatsu sauce and shredded cabbage. Typical Japanese Tonkatsu, served in Seoul, Korea. ...


Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between a piece of bread, they will be called Korokke pan (pan is the Spanish/Portuguese inspired word for bread in Japanese).


In 1917, Masuda Taro released Korokke no Uta, "the Korokke Song", and it became an instant hit song.


Trivia

On August 21, 2001, a person bought sixteen korokke to prepare for a typhoon and wrote about that on 2channel. Hence, when a typhoon or any other natural disaster is coming, a Korokke matsuri, literally korokke festival, is said to have began and many people buy korokke. Year 2001 (MMI) was a common year starting on Monday of the Gregorian calendar. ... 2channel , 2ch for short) is a Japanese Internet forum, thought to be the largest in the world. ...


  Results from FactBites:
 
Korokke - Wikipedia, the free encyclopedia (255 words)
Korokke (Japanese: コロッケ) is a Japanese deep fried dish originally related to a French dish, croquette.
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 is often served with tonkatsu sauce and shredded cabbage.
BIGpedia - Korokke - Encyclopedia and Dictionary Online (225 words)
Korokke (コロッケ) is a deep fried dish originally related to a French dish, croquette.
Korokke is made by mixing cooked chopped bits of meats, seafoods, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs.
Korokke can be eaten as is, or it may be use as a topping for other dishes.
  More results at FactBites »

 
 

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