Japanese Potato Korokke

1. While the potato & mixture is still warm, but not hot, start making the potatoes into 3 ounce patties (traditionally, oval shape, roughly 3 inch in length), avoiding air pockets.
2. Cover and let the patties cool and rest in the fridge for 15-30 minutes. *
3. Prepare a tray each for flour, Panko, and beaten eggs.
4. Coat each patty in flour and shake off excess flour.
5. Then dredge in egg and coat with Panko.
6. Once you finish coating the patties, add the oil to a medium pot, at least 2 inches of oil so the entire croquette is covered.
7. Bring the oil to 350 degrees over medium heat. Use a cooking thermometer to check the oil temperature.
8. Deep fry 2-3 croquettes at a time until they are golden brown, 3 minutes.
9. Transfer the croquettes to a wire rack to drain excess oil.
10. To serve, drizzle 2 ounces of tonkatsu sauce over the croquette.

Meat Mixture

1. Chop the yellow onion finely to about 1/16 inch diced.
2. In a large skillet, heat canola oil medium heat and add the chopped onion.
3. Saute the onions until translucent and tender, about 15 minutes. * (Careful not to burn them)
4. Add the meat and break it up with a wooden spoon.
5. Season the mixture with salt and freshly ground black pepper.
6. Stir to combine, turn off the heat when the meat is no longer pink. Remove from heat to cool slightly.

Mashed Potato

1. In a medium size pot, add in the water to the boil and bring to a boil.
2. Once the water is boiling, add the whole bag of potato flakes to the pot, and continually mixing the mixture till is evenly mixed through. Let stand for 15 minutes to cool down the mashed potato.*

Sour Cherry Tonkatsu Sauce

1. Rehydrate the dried sour cherries with hot water for 15 minutes.
2. Add all the ingredients (ketchup, Worcestershire sauce, Oyster Sauce, sugar, and sour cherries) to the blender and blend till smooth.

Potato and Meat Mixture

1. Combine the meat into the mashed potato in the bowl and combine together.

Notes

• Make sure there is no moisture left so that the croquette doesn’t get soggy.
• If the mixture seems to dry, add about 4 more ounces of water to loosen the mixture slightly.
• Resting and cooling down the patties will prevent the croquettes from exploding while deep frying.