The first mentions of korokke appeared as Yoshoku (Western-style dishes) entered Japan’s culture. The dish likely made its way to Japan in the late 1800s, but because the country had very little dairy industry, cooks substituted potato fillings for the cream in croquettes. No matter your route, korokke is a dish that changes alongside you whether you’re looking to eat a little less meat, or perhaps trying to impress a date - or even conjuring a comforting meal for one. Or, well into your korokke journey, you could turn to its distant, meaty cousin, menchi katsu. Kani cream korokke binds crab meat with a béchamel sauce, coated and fried in little logs, perfect for bolting by the truckload. Or curry rice korokke, subbing out the potatoes entirely. When making your own, you could opt for gyu korokke (beef croquettes). In ‘‘Japanese Soul Cooking,’’ Tadashi Ono and Harris Salat note, ‘‘While easy to cook at home, korokke in Japan are also commonly sold from stalls and, especially, in butcher shops.’’ That mixture is molded into a mass, until the mounds are breaded and fried to crisp, golden perfection.
The dish is a Japanese iteration of the French croquette: a patty of mashed potatoes, simmered vegetables and protein. Lately, my home has been built from korokke. These recipes expand and contract, growing right beside us. These are the meals that follow us in memory - sometimes annoyingly, sometimes enticingly - after we’ve washed the dishes, or the next morning over coffee, a quick flickering before we’re battered by the day. This will give the pork as much time to marinate as possible without lengthening the overall time it takes from start to finish.There are dishes we cook, and then there are dishes we cook toward. While most recipes recommend preparing all the ingredients before beginning the cooking process, I recommend putting the pork in the marinade before moving on to the ingredients list. The monosodium glutamate sautéed at the end is optional as well, but there’s no better ingredient to bind sweet, salty, and spicy items together than this salt. Optional ingredients include sriracha and dried ancho chile, both of which provide depth of flavor along with the spicy heat. Low-sodium soy sauce is Delish’s default soy sauce, but if you’re using regular soy sauce, be sure to reduce the soy sauce to just 1/4 cup and add a little water to make up for the liquid loss. The black pepper in this case is the whole peppercorn, which is cooked along with the pork until it’s also tender, providing a bit of spice and texture with every spoonful. You can use coconut vinegar, which is common in Filipino cuisine, or you can use white vinegar or apple cider vinegar instead. This version is inspired by Filipino pork adobo, which is heavily based on vinegar, black pepper, and soy sauce.
Not a difficult recipe by any means, with adobo ham requiring at least an hour of slow cooking on the stovetop to be at its best: a very tender cooked ham that’s tender enough to be sliced with a spoon, almost caramelized with a layer of sweet and sour sauce and saline. The main ingredient for this recipe, like our pozole, is patience.
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