Although my first attempt at making a korokke was a lot better than what I had expected, I wanted to revisit the recipe and make some improvements. This time around, I had added a bit more seasoning and shrunk the size so it’s a bit more suitable for children to eat as well. During my first attempt, the korokke was closer to a patty but I decided to shape it closer to a tater tot to appeal to my nieces.
I am still mastering the art of frying items but one of the things that I am slowly getting better at is controlling the temperature. I don’t own a deep fryer so this was done using the pan which took some trial and error. I would fill the pan up with about an inch thick of oil and before I would start frying I would toss some panko into the oil to see if it bubbles up.