Ingredients:

  • 1 tbsp vegetable oil
  • ½ medium onion, finely chopped (about ½ cup)
  • 8 oz ground beef
  • 1 tbsp soy sauce
  • 1 tbsp sake (or dry sherry)
  • 1 tsp sugar
  • ¼ tsp ground ginger
  • 1 lb russet potatoes, peeled and quartered
  • Salt and black pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 ½ cups panko breadcrumbs
  • Vegetable oil, for deep frying (about 4 cups)

Instructions:

  1. Boil the potatoes until tender. Drain well and mash until smooth. Season with salt and pepper. Set aside to cool slightly.
  2. Sauté the onion in vegetable oil until softened. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  3. Stir in soy sauce, sake (or sherry), sugar, and ginger. Cook until the sauce is absorbed. Remove from heat.
  4. Gently fold the beef filling into the mashed potatoes. Mix well.
  5. Divide the potato mixture into equal portions (6-8). Shape each portion into an oval or round patty.
  6. Place the shaped croquettes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 20 minutes.
  7. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in the third.
  8. Dredge each chilled croquette in flour, then dip in egg, and finally coat generously with panko breadcrumbs. Make sure they are fully coated!
  9. Heat vegetable oil in a deep pot to 350°F (175°C). Carefully lower the croquettes into the hot oil, a few at a time, being careful not to overcrowd the pot.
  10. Fry for 2-3 minutes per side, or until golden brown and crispy.
  11. Remove the croquettes with a slotted spoon or spider and place them on a wire rack to drain excess oil. Serve immediately japanese beef croquettes.