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1
Peel the potatoes, remove any sprouts, and cut them into appropriately sized chunks.
2
Place potato chunks in a pot, add water until potatoes are covered and starting to shimmer, and add about a pinch of salt. Bring to a boil over medium heat, then reduce to medium-low and cook for 8-10 minutes until potatoes are tender.
3
Finely dice the onion into small pieces.
4
Melt butter in a pan over medium heat, spread it evenly, add the diced onions with a light seasoning of salt and pepper, and stir-fry over medium-high heat for about 3 minutes.
5
Add the ground meat to the onions, season with salt and pepper, and cook until the meat is fully browned. Add mirin and soy sauce to season.
6
Drain the cooked potatoes, return them to the heat, and mash them thoroughly while cooking to evaporate any remaining moisture.
7
Add milk to the mashed potatoes (taking care as it is now more prone to sticking), and cook for about 30 seconds to evaporate any remaining liquid.
8
Combine the mashed potatoes with the ground meat mixture, cooking over heat while stirring for about 1 minute to evaporate moisture and fully blend.
9
Transfer the mixture to a shallow dish, spread it flat, and cover the surface with plastic wrap to prevent drying. Allow to cool completely.
10
Divide the cooled mixture into approximately 8 equal portions (size can be adjusted to preference).
11
Press out any air pockets and shape each portion into a round ball.
12
Coat each ball evenly with all-purpose flour.
13
Dip each floured ball into beaten egg, then coat thoroughly with panko breadcrumbs.
14
Deep-fry the croquettes in hot oil, flip after about 1 minute, and continue frying until golden brown before removing.
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