Korokke (Croquette)

Ingredients

• 2 lb. (about 4) russet potatoes, peeled and quartered
• 1 large onion, finely diced
• 2 carrots, finely diced (optional)
• 4 Shiitake mushrooms (optional)
• 2 Tbsp. oil
• 1 lb. ground beef
• 1 egg
• 1 tsp. salt
• 1/2 tsp. white pepper
• Freshly ground black pepper
• 3 eggs for the breading
• 2 cups Panko
• 1/2 cup all purpose flour
• Oil for deep frying
• Tonkatsu Sauce

Directions

1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
2. Remove the potato from the heat and drain the potatoes completely in a colander. Transfer the potatoes back into the pot.
3. Move the pot back to the stove. On low heat, shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
4. Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash them completely. You can leave some small chunks for texture. Set aside.
5. Meanwhile, chop onion, carrots, and mushrooms finely.
6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
7. Add carrots and Shiitake mushrooms and cook until they are soft.
8. Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.
9. When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot, making sure to leave any liquid behind in the pan. Discard any liquid left in the pan.
10. Add an egg and mix all together until everything is well combined.
11. Set aside till the mixture cools down a bit (so you can actually hold the mixture with your hands).
12. While the mixture is still warm, but not hot, start making Korokke balls.
13. Dredge each ball in flour, egg, and Panko.
14. In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown. The inside is already cooked, so all you need to do is to make it nice brown color.
15. Transfer Korokke to paper towels and let the oil be absorbed by the paper. Serve immediately with Tonkatsu Sauce.