kosher/sea salt (for meat)I use Diamond Crystal; use half for table salt½ tsp
freshly ground black pepper (for meat)¼ tsp
unsalted butter1 tbsp
kosher/sea salt (for potatoes)I use Diamond Crystal; use half for table salt½ tsp
freshly ground black pepper (for potatoes)
¼ tsp
all-purpose flour (plain flour)60 g
large eggs3
panko (Japanese breadcrumbs)120 g
neutral-flavored oil (vegetable, canola, etc for deep frying)946 ml
tonkatsu sauceor homemade recipe~4-6 tbspest.
shredded cabbage~2-3 cupsest.
Steps
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1
Peel the russet potatoes with a vegetable peeler, remove the eyes, and cut each into four equal pieces.
2
Add potatoes to a pot of water, cover, and bring to a boil over medium heat. Cook until a skewer slides through the potatoes easily, about 15-20 minutes.
3
Peel and finely chop the onion, using a rocking knife motion if needed for finer pieces.
4
Heat oil in a large skillet over medium heat, add the onion, and sauté until translucent and tender, about 10 minutes, removing excess moisture.
5
Add the ground beef and break it up with a wooden spoon. Season with salt and black pepper. Cook until the meat is no longer pink, then turn off the heat.
6
Check that potatoes are fully cooked by testing with a skewer. Drain completely and shake the pot over low heat for 2-3 minutes to evaporate any remaining moisture.
7
Transfer the drained potatoes to a large bowl and mash while still hot.
8
Add butter, salt, and black pepper to the mashed potatoes and mix well. Discard any excess liquid from the meat pan and fold the meat mixture into the potatoes.
9
While the mixture is still warm but not hot, start shaping into patties. Traditionally, form them into oval shapes roughly 3 inches long. Adjust seasoning to preference.
10
Cover the patties and refrigerate for 15-30 minutes.
11
Prepare three separate bowls with flour, beaten egg, and panko breadcrumbs.
12
Coat each patty in flour, shaking off the excess, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
13
Pour oil into a pot, ensuring it reaches at least 2 inches deep. Heat the oil to 340-350°F (171-178°C) over medium heat.
14
Deep fry 2-3 croquettes at a time until golden brown, about 2-3 minutes. Flip when one side is golden brown.
15
Transfer the cooked croquettes to a wire rack to drain excess oil. Remove oil scraps to prevent the oil from darkening.
16
Serve the croquettes with shredded cabbage and tonkatsu sauce.
PrimedTableBETA
