The method of cooking korokke is very similar to pork cutlets and other cutlets and deep fried dishes, but the korokke body is precooked and it is not necessary to deep fry it twice.
豚カツなど他のカツレツ、フライ料理と同種の料理法だが、既に中身に火が通っているため二度揚げする必要はない。