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Korokke

De Wikipedia, la enciclopedia libre

Korokke.

El korokke (コロッケ?) es una fritura japonesa relacionada con el croquette francés. Fue introducida al país a comienzos de la década de 1900.

Este plato está hecho de una mezcla de carne, mariscos o vegetales picados y cocinados con puré de patata o salsa béchamel, empanados con harina blanca, huevos y migajas de pan; fritos hasta que tengan un color chocolate en su parte externa.

El korokke es servido ocasionalmente con salsa de tonkatsu y trocitos de calabaza. También puede ser usado como cobertura para otros platos. Cuando se le hace un sándwich, es llamado korokke pan.

Esta página se editó por última vez el 4 abr 2024 a las 21:46.
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