|Ingredient||15 Croquettes||15 Croquettes|
|russet potatoes||2 lbs.||1kg|
|onion||1 large||1 large|
|ground beef||½-⅔ lb.||250-300g|
|vegetable oil||1 Tbsp.||1 Tbsp.|
|sake||2 Tbsp.||2 Tbsp.|
|sugar||1 Tbsp.||1 Tbsp.|
|soy sauce||3 Tbsp.||3 Tbsp.|
|mirin||4 Tbsp.||4 Tbsp.|
|salt||to taste||to taste|
|pepper||to taste||to taste|
|egg||1 large||1 large|
|flour||as needed||as needed|
|panko or breadcrumbs||as needed||as needed|
|fry oil||as needed||as needed|
Though croquettes hail from france, they are very popular in Japan, where this potato and beef croquette recipe hails from. Designed after the down-home taste of butcher shop croquettes, they are a hearty and flavorful variant on meat and potatoes. In Japan they’re usually served on a bed of shredded cabbage with tonkatsu sauce and the ubiquitous bowl of rice on the side, and, since they keep well, the leftovers can cover lunch the next day.
- Wash the potatoes and boil them with the skin on for about 30 minutes, or until soft. While they’re still hot peel and mash them.
- Dice the onion.
- Fry the onion and ground beef.
Grease a frying pan with 1 Tbsp. of cooking oil and fry the onion in it. Once the onion becomes transparent, add the ground beef and sake, then fry until the meat is browned.
- Add seasonings.
Stir the sugar, soy sauce, and mirin into the pan and cook briefly. Add salt and pepper to taste, then continue frying, stopping while there’s still some liquid left.
- Mix potatoes with other ingredients and form croquettes.
Add the contents of the frying pan to the mashed potatoes and mix well. Use your hands to form the mix into croquettes. You can make any shape and size you want; standards would be a fat oval patty or short cylinder, either about palm-size, or for little ones two-bite-sized balls. Whatever shape you choose, make sure to press it firmly, as any air pockets inside will cause it to burst when you fry it.
- Coat in flour, egg, and bread crumbs.
Roll the potato patties in flour to coat, then dust off any excess. Next, beat the egg and dip the patties in it to coat. Finally, gently press each into a plate of panko or other bread crumbs so that they’re well-coated. If you prefer a thicker breading, repeat the egg-flour layer twice before rolling in the crumbs.
- Let rest in refrigerator.
Cover the croquettes in a dish and put in the refrigerator for about 30 minutes. This will firm up the coating and keep it from separating or tearing when you fry them.
- Deep fry.
Heat a pot of fry oil to 170-180°C (350°F) and deep fry the croquettes, turning occasionally, until they are dark golden brown. Drain and serve hot.
- Japanese-style breadcrumbs, panko, are larger and sharper than your average breading material, so you might use them for the fully authentic effect. They can be found in the asian food section of many supermarkets.
- You can substitute ground pork, or a pork-beef mixture, for variety. For a vegetarian alternative, corn croquettes are popular as well.