Japanese Potato Croquettes

Instructions

1. Cook the potatoes
   Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and return to the pot.
2. Mash the potatoes
   Add the butter to the hot potatoes and mash until smooth. Be careful not to overmix as this can make the potatoes gummy. Set aside to cool slightly.
3. Prepare the filling
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion and carrot, and sauté until softened, about 5 minutes. Add the ground beef and cook until no longer pink, breaking it up into small pieces with a spatula.
4. Season the filling
   Add the soy sauce, mirin, salt, and pepper to the meat mixture. Cook for another 2-3 minutes until the liquid has mostly evaporated. Remove from heat and let cool to room temperature.
5. Form the croquettes
   Combine the cooled mashed potatoes with the meat mixture. Using your hands, shape the mixture into oval patties about 3 inches long and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper.
6. Bread the croquettes
   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each patty in flour, then dip in egg, and finally coat with panko, pressing gently to adhere. Return breaded croquettes to the baking sheet.
7. Fry the croquettes
   Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the croquettes in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes. Turn occasionally for even browning. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve
   Serve the korokke hot with tonkatsu sauce or ketchup on the side. Traditionally, they are also served with shredded cabbage for a fresh contrast to the rich croquettes.