Korokke

Ingredients

• 4 russet potatoes, peeled and cut into chunks
• 1 tablespoon unsalted butter
• 1/2 onion, finely chopped
• 1/2 pound ground beef or ground pork
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 4 cups vegetable oil, for frying
• 2 cups shredded cabbage, for serving
• 1/2 cup tonkatsu sauce, for serving

Method

1. 1

   Place the potato chunks in a saucepan, cover with cold water, and bring to a boil over high heat.

2. 2

   Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.

   15:00 · Simmer potatoes
3. 3

   Drain the potatoes well and mash them in the pot until mostly smooth. Set aside.

4. 4

   Melt the butter in a 9-inch skillet over medium heat and cook the onion until softened and translucent, about 4 minutes.

   4:00 · Cook onion
5. 5

   Add the ground meat, salt, and pepper to the skillet, breaking it up with a spoon, and cook until no longer pink, about 5 minutes.

   5:00 · Cook meat
6. 6

   Stir in the soy sauce and sugar and cook 1 minute more, then remove from heat.

   1:00 · Cook sauce
7. 7

   Fold the meat and onion mixture into the mashed potatoes until evenly combined. Taste and adjust seasoning.

8. 8

   Let the mixture cool until just warm, about 15 minutes, then divide into 8 portions and shape each into an oval patty about 1 inch thick.

9. 9

   Set up a dredging station with flour in one shallow dish, beaten eggs in a second, and panko in a third.

10. 10

    Coat each patty in flour, shaking off excess, then dip in egg, then press into panko to coat evenly on all sides.

11. 11

    Pour oil into a deep skillet or heavy pot to a depth of 2 inches and heat to 350°F.

12. 12

    Fry the croquettes in batches of 2 to 3, turning occasionally, until deep golden brown and crisp, about 4 minutes per batch.

    4:00 · Fry croquettes
13. 13

    Transfer the fried croquettes to a wire rack or paper towels to drain briefly.

14. 14

    Serve hot with shredded cabbage and tonkatsu sauce.