Name: Potato & Meat Korokke (Croquette)
Ingredients: 2 russet potato (about 600g); 200 g ground beef; 1/2 onion; 3 Tablespoon soy sauce; 1/3 teaspoon freshly ground black pepper (to taste); 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1 Tablespoon sugar; 1 Tablespoon sake (HERE is to buy sake); 1 Tablespoon mirin (HERE is to buy mirin); 1 large eggs; 2 Tablespoon all-purpose flour; 7 Tablespoon panko (Add as much as you need. HERE is to buy panko); 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep-frying)

For Korokke Patties

Gather all the ingredients
Peel and cut the potatoes into 1 inch square chunks. You will mash the potatoes, so don't worry about cutting them perfectly!
Boil the water with a medium size pot. Once boiling, add cut potatoes and turn the heat to medium-low. The potatoes will be soft in 10 minutes. Check with a fork and if it's still hard, cook an extra 5 minutes.
Drain the potatoes and put them in a medium bowl. Use a masher (I use a wooden masher) to mash them until smooth.
Mince the onion.
Use a medium size pan and add oil ( I use sesame oil ) for cooking and ground beef.
When the ground beef turns brown (cooked through), add cut onion.
When the onion turns clear, add nutmeg, black pepper, and salt. Mix through.
Add ⑨ into the bowl(⑤). It is super hot so use a spatula to mix.
Add soy sauce, sugar, mirin, and sake. Mix everything well so everything is equally seasoned.
Flatten and divide into 4 portions with a spatula.
Shape each portion into a flat circle.

For Breading & deep-frying

Cover each Korokke with flour and dust with extra flour.
Beat an egg in a bowl and dip your floured Korokke, making sure to coat them completely.
Cover with panko after dipping the Korokke in egg.
Add deep-frying oil in a small or medium pot and heat to 335F (168C). When it gets to the right temperature, add one Korokke and cook for 50 seconds each side.*1
Let's serve! I personally love to add Tonkatsu sauce on top of it!