Pork Curry Korokke and Bamboo Blade

Chiba Kirino of Bamboo Blade often brings her family’s deli’s popular korokke to the dojo, to share with her teammates and coach.  A variation of the croquette, the Japanese korokke is not cylindrical, but looks more like a hamburger patty, round and flattened.  Also unlike its French cousin, the korokke is mostly made of potato, with around less than 5% of the snack comprising of meat.  Crunchy and flaky on the outside, and fluffy hot on the inside, the korokke is a perfect-sized treat for an afternoon snack.  I advise against eating them for a main meal, as they can quickly tire you with their dense potato filling.

It’s also a great, on-the-go type of treat that quickly fills you up and prepares you for your day.  There was something so intriguing about Kirino’s cat mouth gobbling up her family’s korokke that inspired me to attempt to make my own.  This particular recipe also yields a large amount of korokke (I ended up with about 2 full, medium-sized Tupperware), so feel free to halve the portions.  But, the large amount also makes this the optimal snack for sharing with your friends and/or family.  My boyfriend and I sat and ate three at a time at the start when they were still crispy fresh, and due to my unpreparedness for the servings, I ended up eating this for a few more days!

To re-heat leftovers and avoid sogginess, either pop them into a 400 F degree oven or 325 F toaster oven for a short bit until they are at your level of crispiness.  You can also pan fry them once again, but I prefer to avoid that since a large amount of oil is already used in their making.

Recipe (Source: ifood.tv):

  • 4 medium potatoes, peeled and cut into chunks
  • ¼ lb. ground pork
  • ½ onion, finely chopped
  • 1 egg
  • 2 tsp. curry powder
  • Salt and pepper, to taste
  • Flour and panko, for coating
  • Vegetable oil, for deep-frying

Directions:

  1. Boil potatoes until soft in a large pan. Drain and mash potatoes while they are hot.
  2. Saute onion and pork in a medium skillet until cooked. Mix mashed potatoes and onion and pork in a bowl. Season with salt and pepper and curry powder.
  3. Make flat and oval-shaped patties.
  4. Optional: Refrigerate patties over night.  This helps the patties hold their shapes when you cook them.
  5. Coat each piece with flour. Dip in beaten egg, and coat with panko at last.
  6. Fry in 350 F oil until brown.
  7. Serve with mayonnaise and/or tonkatsu sauce for a tasty treat🙂

17 thoughts on “Pork Curry Korokke and Bamboo Blade

  1. Wow, those look great. I think I’ll try this recipe once I get some more free time. Are there any variations in that recipe (maybe subbing pork with another meat, adding more/less onion) that you might recommend? I always love playing around with something new and would like to know if you would make any changes to the version you posted.

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    • Hehe, thanks. And those pictures below really are pictures that I took of my own cooking. And yes, there definitely ARE variations that you can do. I would suggest ground beef or even ground chicken. And since I don’t like onion, I lessened the amount and it still was good, so I’m sure you can add more onion if you like. And this recipe tastes just as good without the addition of curry, which just lends a nice twist on the usual taste. If you try out the recipe and make your own variations, I would love to know what you did!

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    • Any particular feelings about Bamboo Blade? :p
      Please let me know how yours turn out if you do use the recipe! Like I said to avvesione, if you try anything new and it goes well, I’d love to know about it.

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      • Hmm…particular feelings about Bamboo Blade…how about unexpected, fun, great characters, and left me wanting more.

        Anyway, I made the korokke today – it was great! I ate it with Worcestershire sauce (which I use with tonkatsu), and my wife and bro-in-law, ketchup fanatics, used that condiment. It was excellent and everyone really liked it. Thanks for the recipe!

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      • I’m so excited that you actually did try out the recipe! My boyfriend also used ketchup on them (*shudder*), but I’ll have to try out the Worcestershire sauce next time.

        Did you have any problems at all with the korokke keeping their shape? I know lots of people who try it out the first time complain about them falling apart whenever they try to flip them in the oil.

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      • I didn’t have too many problems with the korokke falling apart – sometimes small pieces came off the edge. I refrigerated it the night before, as suggested, and I know that helped. They were much more fragile when I first made them.

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  2. The recipe is tempting me to actually try this. Always wanted to try to make this :O

    As for Bamboo Blade, it was quite entertaining for myself and enjoyed it, despite a few annoyances. The English dubbed version is also not bad and enjoyable. Although, the manga was slightly better, since it did omit some of the jokes the anime did.

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    • I’ve never seen the English-dubbed version of Bamboo Blade, and I’m afraid to even try. I’m happy with the subbed version that I have, and if I stumble across the boxset someday, I may pick it up. And that way you phrase it makes it sound like the anime came before the manga; is that the case? I’ve never read the manga, so I am curious how different the two are.

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    • Well, I hope you’ll try it soon🙂 It’s simple, and if break it down into two days to let the patties sit in the fridge over night, then the work for each day will be wonderfully short.

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