Korokke Pan

Instructions

1. Prepare the potatoes
   Place potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well, then return to the hot pot for 1 minute to evaporate excess moisture. Mash potatoes thoroughly.
2. Cook the filling
   In a large skillet, heat 1 tablespoon of oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add ground beef and cook until browned, breaking it up with a wooden spoon. Stir in soy sauce, sugar, salt, and black pepper. Cook for another 2 minutes.
3. Make the korokke mixture
   Combine the mashed potatoes with the meat mixture in a large bowl. Mix well, then taste and adjust seasoning if needed. Allow the mixture to cool completely, about 15 minutes. Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
4. Bread the korokke
   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each patty first in flour, shaking off excess, then dip in egg, and finally coat with panko, pressing gently to adhere.
5. Fry the korokke
   Heat 1 inch of oil in a deep skillet to 350°F (175°C). Carefully place korokke in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. Toast the buns
   Slice the buns horizontally if not pre-sliced. Lightly toast the cut sides in a dry skillet over medium heat until just golden, about 1-2 minutes.
7. Assemble the sandwiches
   Spread tonkatsu sauce on the bottom half of each toasted bun. Place a korokke patty on top, add some shredded cabbage, drizzle with additional sauce if desired, and close with the top half of the bun.