600g/1.3lb starchy potatoes
1 tbsp oil
200g/0.4lb pork mince (ground pork)
1 small onion finely diced
Salt & pepper
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
½ tbsp sugar
1 beaten egg
2 cups Japanese bread crumbs
Oil for deep fry
Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes .
When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.
While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.
Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well .
Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm thick.
Place flour, egg and breadcrumbs in a shallow plate or bowl individually.
Coat each patty with flour, egg, then breadcrumbs.
Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.
Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.