Not too long ago, I wrapped up a whirlwind 2-week food tour across Japan, and let me just say—my pockets might be emptier, but my stomach was definitely full! I explored the electric energy of Tokyo, soaked in the cultural charm of Kyoto, and ended the trip feasting through the foodie paradise that is Osaka.
Every region in Japan offered something unforgettable, but one dish truly stood out to me: the Japanese curry croquette, or korokke.
Kyoto’s Charm: Culture, History & Nishiki Market Food
If you’re into Japanese history, Kyoto is your dream stop. You can easily take a day trip to Nara to feed the famous deer, wander through serene temples, and then head to Nishiki Market—also known as Kyoto’s Kitchen. This bustling food market is a sensory playground, packed with local delicacies and street food.
And it was right here that I discovered a golden-fried gem: curry korokke.
What Is Japanese Korokke?
Korokke (コロッケ) is Japan’s take on the Western croquette. Introduced during the Meiji era, when Japan was first opening up to Western influences, korokke quickly became a popular street food. Since dairy wasn’t common in Japanese cooking back then, chefs swapped béchamel sauce for mashed potatoes, creating a uniquely Japanese comfort food.
The result? A deep-fried delight that’s crispy on the outside, soft and savory on the inside.
Popular Types of Japanese Korokke
There’s a korokke for every craving:
- 🥔 Potato Korokke – The classic version made with mashed potatoes
- 🍖 Meat Korokke – Ground beef or pork mixed into the potato base
- 🐟 Tuna Korokke – Canned tuna blended with creamy mashed potatoes
- 🥕 Yasai (Vegetable) Korokke – Packed with mixed vegetables
- 🍛 Curry Korokke – Infused with rich Japanese curry flavor
Each version offers its own texture and taste, but the curry korokke absolutely stole the show for me.
Why You Need to Try Curry Korokke
From the first bite, I was hooked. The soft mashed potato hugs a center filled with mildly spiced Japanese curry, all encased in a crispy panko coating. It’s warm, comforting, and slightly spicy—perfect on a chilly Kyoto afternoon or as a quick snack on the go.
You’ll find korokke in food markets like Nishiki, local street vendors, and even convenience stores (konbini) throughout Japan. At just a few hundred yen per piece, it’s an affordable luxury!
My Takeaway: Japan’s Street Food Is Next-Level
Exploring Japan through its food was a dream come true, and the Japanese curry croquette was one of my top bites.
This trip was just the beginning. I’ll be heading back to Japan in the near future and plan to uncover even more regional dishes, hidden food stalls, and must-try snacks. So stay tuned for more posts packed with flavor, food tips, and travel stories.
🎌 Have You Tried Korokke?
Have you tasted korokke on your own trip to Japan? Or maybe you’ve made your own at home? Share your experience in the comments—I’d love to hear your favorite versions!
And don’t forget to subscribe for more foodie travel posts from Japan and beyond 🍱✈️
Prep Time
20 minutes
Cook Time
30 minutes
Serves
6
Ingredients
Filling
- Starch potatoes
- 1 tbsp. vegetable oil
- 1 tbsp. pepper
- 1 tbsp. salt
- Japanese curry cubes
- 1/4 cup of hot water
Coating
- 2 eggs lightly beaten
- 1/2 cup all-purpose flour
- 2 cups panko/ breadcrumbs
- oil (for frying)
Steps
1
Place all your potatoes in a cooking pot after you have washed them, to prepare the potatoes for boiling. Submerge the potatoes under water and place on stove for around 30-40 minutes OR until the potatoes are completely soft.
2
Once the potatoes have been boiled, mash until smooth. I like having thick chunks, for added texture. But it’s up to you how smooth you want the potatoes to be.
3
Prepare the Japanese curry cubes, by dividing them into quarters.
4
Place in 3 separate bowls: 2 eggs whisked, plain flour & panko crumbs. Take a handful of mashed potatoes and swirl into a ball. Press semi-tightly to ensure there are no air pockets inside. Proceed to place the Japanese curry cube in the middle and cover with mash.
5
Dip the potato in all 3 bowls (whisked eggs, plain flour & panko crumbs) to coat the croquette.
6
Place vegetable oil in a frying pan. Fry the croquette until golden brown on both sides, a shown below. Once fried, let them cool for around 5 minutes. Then, enjoy! ❤️
