# Croquette ｜ Our Regional Cuisines

**Cuisine Name**: Croquette

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout Tokyo Metropolitan Area

## Main Ingredients Used
Potatoes, Ground Meat, Onion, Egg, Flour, Bread Crumbs, Oil

## History, Origin, and Related Events
A croquette is a dish made by mashing boiled potatoes, adding sautéed onions and ground meat, shaping the mixture, coating it with breadcrumbs, and frying it until golden brown.In the Taisho era, croquettes were considered one of the three major Western dishes along with tonkatsu (breaded and deep-fried pork cutlet) and curry rice. The Western cuisine in Japan was influenced by French and British food cultures due to modernization. While the French croquette is often cited as its origin, it actually referred to a croquette with béchamel sauce. During the Taisho era, cream croquettes were the main type served in Western-style restaurants. Additionally, the spread of British dishes using potatoes, as seen in stews and fish & chips, played a role in the creation of the original Japanese potato croquette.In Tokyo, Western cuisine was introduced as early as 1870 (Meiji 3) at "Tsukiji Seiyo Ken Hotel," and around Meiji 30, there were about 40 Western-style restaurants. While Western dishes were initially considered special occasion food for certain classes during the early Meiji period, they gradually became a part of everyday meals for the general population by the mid-Meiji period. The late Taisho to early Showa period saw population concentration in Tokyo due to economic prosperity from World War I. This period established the style of serving Western-style dishes with rice, and croquette was one of the staple menu items in this urban culinary scene, marking the beginning of "Western cuisine" in Japan.

## Opportunities and Times of Eating Habits
croquette is eaten as an everyday family dish.

## How to Eat
In a bowl, combine blanched and mashed potatoes, fried onions and minced meat, season with seasonings, and form into small balls. Coat with flour, beaten egg, and bread crumbs in that order, and deep fry. Serve with shredded cabbage or vegetables, if desired.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Currently, croquettes are not only cooked at home for daily meals but are also a staple in the ready-to-eat sections of butcher shops, supermarkets, bento shops, convenience stores, and fast-food restaurants. They are also widely available as frozen foods produced by various food manufacturers. Many Western-style restaurants and diners in Tokyo offer croquettes, cream croquettes, and crab croquettes.

## Ingredients
- Potatoes: 2
- Onion: 1／2
- Ground Meat: 100g
- [A] Salt & Pepper: 350ml
- [A] Sugar: a pinch
- Butter: 10g
- Flour: 2 tablespoons (approx.)
- Egg: 1
- Bread Crumbs: 4 tablespoons (approx.)
- Oil: as needed

## Recipe
1. 1. Remove potato eyes, peel, and cut into bite-sized pieces.
2. 2. Place the potatoes in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for about 4 minutes. Immediately after heating, mash the potatoes using a spoon or masher, and mix in the butter.
3. 3. Finely chop the onion.
4. 4. In a heated pan, sauté the ground meat over medium heat. When the color changes, add the onion and [A].
5. 5. Continue sautéing over medium heat. Once the onion softens, remove from heat and let it cool.
6. 6. Mix the mixture from step 2 with the mixture from step 5 and divide it into quarters. Shape them into oval patties. Lightly coat the surfaces with flour, then dip in beaten egg, and coat with breadcrumbs.
7. 7. Heat oil in a pot to around 180°C, add the patties, and fry until they turn golden brown. Once cooked, remove excess oil and place the croquettes on a plate.

## Provider Information
Recipes vary depending on the region and home.

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