Ingredients
Equipment
Method
Method:
- Start by placing the peeled and cut russet potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
- Add the unsalted butter, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the drained potatoes. Mash until smooth and set aside to cool.
- In a large skillet, heat the neutral oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks. Season with the remaining salt and pepper. Once cooked, remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the mashed potatoes and the sautéed beef mixture. Mix until well combined.
- Using wet hands, scoop out a small amount of the mixture (about 1/4 cup) and shape it into a patty. Repeat until all the mixture is used up.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each patty first into the flour, then into the egg, and finally coat with panko breadcrumbs, ensuring a good layer on each side.
- In a deep frying pan, heat enough oil for deep-frying (about 2 inches deep) over medium heat. Once the oil is hot, carefully add the breaded korokke, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve hot with tonkatsu sauce drizzled over the top or on the side for dipping. Enjoy your homemade korokke with friends and family!
Notes
- Make sure the oil is hot enough before frying for a crispy texture.
- Do not overcrowd the frying pan; fry in batches for even cooking.
- For a gluten-free option, substitute the flour and panko with gluten-free breadcrumbs.