Classic Japanese Potato Croquette (Korokke)

Peel half an onion, trim both ends, then slice thinly and dice into small pieces.

Peel 2 medium potatoes (about 350g) and cut out the eyes. Cut each into 12 small chunks. Soak and rinse in clear water until the water becomes clear to remove excess starch.

Place rinsed potato chunks into a saucepan, cover with water, bring to a boil over high heat, then reduce to medium heat. Boil for 8-10 minutes until a bamboo skewer can easily pierce through the center.

Drain hot water using a colander and return potatoes to the pot. Switch to low heat and shake the pot continuously to evaporate remaining moisture until potatoes look white and powdery. Remove from heat, mash while hot using a wooden spatula (leave small texture pieces), and mix in 0.25 tsp salt and 0.25 tsp pepper.

Heat 1 tbsp cooking oil in a frying pan over medium heat. Add diced onions and fry until soft and translucent. Add 125g minced pork and beef, breaking up meat with a spatula until cooked through. Add 0.5 tsp salt, 0.25 tsp pepper, 2 tsp mirin, and 1 tsp soy sauce; stir fry until liquid reduces, then turn off heat.

Off heat, add mashed potatoes into the skillet with cooked meat. Softly fold together using a spatula (do not over-mix or knead, or potatoes will become sticky). Flatten the mixture in the pan and divide into 8 equal portions using a spoon. Let cool down completely to room temperature.

Take one portion of cooled filling, press firmly between palms, and gently pat back and forth to expel all trapped air bubbles. Shape into a tight, smooth oval patty. Repeat to make 8 croquette patties and place on a tray.

Set up a standard breading station: beat 1 egg in a bowl; place 30g flour in one tray and 50g panko breadcrumbs in another tray. Bread patties in order: coat evenly in a thin layer of flour and dust off excess, dip thoroughly in beaten egg wash, then press gently into panko breadcrumbs until completely covered.

Pour about 500ml oil into a deep pan and heat to 180°C. Lower croquettes gently into hot oil in batches (about 4 per batch). Leave untouched for the first 30 seconds until bottom sets. Turn over with chopsticks when golden brown and fry until both sides are golden and crispy (about 3 minutes total per batch). Remove and drain oil on a rack.

Plate the crispy golden croquettes on a dish alongside shredded cabbage and cherry tomatoes. Serve plain or drizzle with Japanese Tonkatsu sauce or ketchup to enjoy.