Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas

Recipe by Daydream
READY IN: 50mins




  • 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.