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 into lunch boxes. At home, these korokké might be served in the evening with a bowl of hot miso soup, steaming rice, and pickled vegetables.
© 1988 Elizabeth Andoh. All rights reserved.