Lunch · 50 min · japanese

Korokke

This is the kind of Japanese lunch you’ll make on repeat — potatoes and onion, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Potatoes
• 1 Onion
• 0.5 lb Ground beef
• 0.5 cup Flour
• 2 Eggs
• 2 cups Panko
• 0.25 cup Tonkatsu sauce
• 2 cups Cabbage

Steps

1. Boil the potatoes until they fall apart, then drain and dry them over low heat 2 minutes. Dry potatoes make fluffy korokke; wet ones make glue.
2. Sauté the onion and beef until browned and season with soy, salt, and pepper. Mash roughly into the potatoes — a little chunky is good.
3. Cool the mixture completely, then shape into ovals. Warm filling melts the breading off in the fryer.
4. Run through flour, egg, and panko; rest 10 minutes. Fry at 350 degrees 4 minutes until deep golden.
5. Serve over cabbage with tonkatsu sauce. Crisp outside, cloud-soft inside — the platonic ideal of a croquette.

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