Japanese Korokke - Croquette
1Boil the potatoes in heavily salted water until soft, drain and mash them with a fork.
2Dice the onion and carrot, then brown the mince and add the diced carrot and onion.
3Add 2 tbs sugar, 1 tsp fish stock, 1 tbs sake, 1 tbs mirin and 4 tbs soya sauce and simmer for 5 mins.
4Add the mince to the mashed potatoes and mix well. Then roll into oblong shapes, and roll in the flour, then the egg and finally the panko.
5Then prepare a pan with 2cm deep of vegetable oil at medium/high temperature and shallow fry the croquettes until the outside is golden.
6Serve them with a little salad for garnish and tonkatsu sauce or ketchup.