Kurimu Korokke

The use of béchamel sauce in this preparation clearly signals the French origin of this “Japanized” dish. Besides béchamel sauce, crabmeat and canned corn are the main constituents of these croquettes, although my mother often substituted canned salmon or chopped hard-boiled egg for the corn. The mixture is shaped into small barrel forms and then fried crisp with a coating of panko breadcrumbs. Creamy croquettes are usually accompanied by shredded cabbage, potato salad, sliced tomato