Crispy Japanese-Style Tuna Croquettes

Tsuna Korokké

Preparation info

  • Serves

    2-3

    • Difficulty

      Easy

Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Although deep-frying came to Japanese cuisine relatively late in its history (the Portuguese are credited with giving the idea of batter-fried fish—tempura— to the Japanese in the seventeenth century), it is still a very popular cooking method. In addition to lacy batter-fried foods, the Japanese also favor a crisp and crunchy breading made from coarse, pointy shards of bread. Such breaded fried foods remain crisp even at room temperature, and croquettes like these are often packed i