Japanese ‘Korokke’ Croquettes | Marion's Kitchen

Cook the potatoes in plenty of salted boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot and place it back over the heat for about a minute. This allows the potatoes to dry out a little. Remove from heat and mash with a potato masher or fork.

While the potatoes are cooking, heat the vegetable oil in pan over high heat. Add 1 tablespoon of oil to the pan and then add the onions. Season with a pinch of salt and cook for 2-3 minutes or until the onions are soft. Add the beef and cook, breaking the beef up for 2-3 minutes or until the beef is almost cooked. Stir through the soy sauce, mirin and pepper. Allow the beef to simmer for another 2 minutes or until the sauce has mostly evaporated. Transfer the beef to the potato. Add the mayonnaise and mix well. Transfer the mixture to a large tray and spread out into a rough rectangle about 4cm (1.5 inches) thick. Use a spatula to divide the rectangle into 12 portions. Allow to cool completely.

To make the panko breadcrumbs an even, fine texture, place them in a ziplock bag and pound with a rolling pin. Transfer the crumbs to a large plate or tray. Place the flour and eggs in separate large bowls or trays. Shape the potato portions into ovals and dip each piece into the flour, then egg and then the breadcrumbs.

Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat. Cook the crumbed croquettes for 4 minutes each side or until golden. Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato or a salad.