potato, peeled and diced
onion, finely chopped
1 -2 teaspoon
( to taste)
freshly grated nutmeg, to taste
2 cups panko breadcrumbs or 2 cups
( for deep-frying)
dry yellow mustard powder
4 teaspoons sake (rice wine) or 4 teaspoons
use dry sherry
rice wine vinegar
- Boil the diced potatoes in salted water, until tender.
- Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
- Add the chopped onion to the beef, and saute until tender.
- Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
- Cook for a few minutes, then remove from heat.
- Drain cooked potatoes and mash until smooth.
- Combine the meat mixture with the mashed potatoes.
- Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
- Divide the mashed combination into 16 equal portions.
- Form each portion into a small sausage shape.
- Dredge each portion in flour, then dip each into the remainder of the beaten egg.
- Coat each croquette with panko or unseasoned breadcrumbs.
- Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
- Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
- Heat peanut oil in a wok on high, or until just smoking.
- Deep-fry the croquettes a couple at time until lightly browned.
- Drain on paper towels and keep warm.
- Repeat with remaining croquettes until finished.
- Serve over shredded cabbage and drizzle with Tonkatsu sauce.
- For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
- Whisk until smooth.
- Add remaining ingredients and mix well until thoroughly blended.