In reply to Marc Matsumoto.

My ideas came from your ideas!😁

All great ideas Kathy and I'm happy to hear everyone enjoyed them! Thank you for sharing the details. I was just thinking about how I'd do a vegan version of this, and it gave me some ideas😄

In reply to Kathy Stroup.

We just finished eating the whole batch of these! I'm sure to be making this recipe again. I need to make my own panko next time! Yours are so much better-looking because of the fresh panko.

The vegetarian substitutions were a big hit. The mushrooms were a lovely texture and absorbed a lot of flavor from the gravy. The carrots added a slight sweetness and a pop of color. My husband was trying to be so patient and not eat them all before I finished frying all of them. Bless him! We had Tonkatsu Sauce and Chuno Sauce with them. The Chuno Sauce was the hands-down winner! The brand was Union, and it has a little penguin on the label. So delicious!

Since we're still recovering from the aforementioned Meat Feast, I decided to make these vegetarian. I subbed Crimini mushrooms and small diced carrot for the pork. I made a veggie broth with water, Marmite, and coconut aminos. I subbed the oyster sauce for some newly-acquired Chuno sauce. Now I have to let it cool until tomorrow -a real challenge! My house smells of the Holidays, a really good restaurant, and an exotic vacation all rolled into one. I can't even imagine what tomorrow will bring as I cook and serve these!

Thank you for enriching my small, dull existence with your breadth of experience and knowledge. It's a priceless gift to me! I'll write more after we eat them tomorrow and I have recovered enough to pull myself off the floor to the computer.

That sounds like a meat feast indeed, and good call going with a refreshing salad!

In reply to Marc Matsumoto.

My daughter called it a Meat Feast! Leg of lamb and ribeye marinated and grilled over oak. We kept it simple with just a Greek salad. It was so HOT. We have our family meals midday, so at least it wasn't the hottest it got. I think the Korokke are going on the menu for Saturday. Of course, every time I see that picture, I'm tempted to move it up!

Thanks Kathy! Hope you had a nice Labor day!

Delicious recipe! Fascinating history! The only reason I'm not making these right now is that it's Labor Day weekend here, so barbecue is on the menu already. Going on the schedule for later in the week. Thanks!