I've always wondered why Korroke isn't a popular dish out here in North America. The Japanese restaurants over here have integrated stuff like curry rice and tonkatsu into their menu's but why are the korroke's left out? :? I know it's basically a croquette (which isn't too popular either) but how can westerners resist mashed potatoes and ground beef deep fried in bread crumbs? Someone needs to show the N.Americans that these things taste awesome with rice and tonkatsu sauce... or doused in curry sauce. Or better yet, how about some kani-cream korroke curry?!?!