Japanese Beef and Potato Croquettes in Panko

13 ingredients

13 steps

What you need

Restated from the original video

1
Peel the potatoes and cut them into large chunks. Cover them with cold salted water in a pot.
2
Boil until a knife slides in with no resistance, 15-20 min.
3
Drain well, return the potatoes to the hot pot for a minute to steam off moisture, then mash them roughly. A few small lumps are fine.
4
While the potatoes cook, heat the neutral oil in a frying pan over medium heat and soften the onion for 3-4 min.
5
Crumble in the ground beef and stir, breaking up any clumps, until it is no longer pink, 4-5 min.
6
Stir in the soy sauce and sugar and cook until the pan is almost dry, 1-2 min.
7
Fold the beef into the mashed potatoes and season with salt and pepper.
8
Once cool enough to handle, shape the mixture into 12 flat ovals about 2 cm thick, pressing out any air pockets.
9
Chill the ovals for 15-30 min so they hold together in the oil.
10
Set out three plates with the flour, the beaten eggs and the panko. Coat each oval in flour, tap off the excess, dip it in egg, then press it into the panko on all sides.
11
Pour the frying oil into a deep pan to a depth of at least 5 cm (2 in) and heat to 175 °C (350 °F).
12
Fry 2-3 croquettes at a time, turning once, until deep golden all over, about 3 min. The filling is already cooked, so the aim is a crisp crust.
13
Drain on a wire rack and serve hot with tonkatsu sauce.

Imported from contemplatingsweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.