Steps

1. Peel and remove the eyes from 500g potatoes, then cut into bite-sized pieces.
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2. Place the cut potatoes in a bowl and soak in water for about 5 minutes to remove bitterness.
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3. After soaking, drain the potatoes, cover loosely with plastic wrap, and microwave at 600W for 7-8 minutes. 【Here's a tip!】Heat until soft. If they are still hard, heat for an additional time.
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4. While the potatoes are heating, finely chop 1/2 onion.
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5. Mash the heated potatoes with a masher or fork while they are still hot. Cover with paper to prevent drying. 【Here's a tip!】The ingredients will hold their shape better if they are thoroughly cooled.
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6. Heat a thin layer of vegetable oil in a frying pan over medium heat for about 30 seconds, then add 150g ground meat and stir-fry until it spreads evenly.
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7. When the ground meat is about half cooked, add the chopped onion and 1 tbsp cooking sake, and stir-fry until the onion becomes translucent.
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8. Once the onion is translucent, add 1 tsp sugar and 1 tbsp mirin, and stir-fry for about 30 seconds to add sweetness.
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9. Add 1 tbsp soy sauce, 1/2 tsp dashi powder, and salt and pepper to taste, and stir-fry for about 1 minute while evaporating the moisture. 【Here's a tip!】It's okay if the moisture isn't completely evaporated.
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10. Add the mashed potatoes and stir-fry over medium heat for about 1 minute, evaporating the moisture. Stir well to prevent burning.
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11. Spread the stir-fried ingredients on a tray, cover with plastic wrap pressed against the surface, and cool thoroughly. 【Here's a tip!】Spreading it on a larger tray will help it cool down faster.
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12. While the croquette ingredients are cooling, make the batter. Crack 1 egg and 1 tbsp water into a bowl and mix well.
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13. Add 3 tbsp all-purpose flour to the egg mixture and mix well to avoid lumps, completing the batter.
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14. Divide the cooled ingredients into 6 portions, roll them into shape, removing air bubbles, and form them into croquettes. 【Here's a tip!】It's easier for the shape to collapse if you work with warm ingredients, so make sure to cool them thoroughly before shaping.
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15. Dip the shaped croquettes into the batter, letting excess liquid drip off, then coat them evenly with breadcrumbs to taste, and lightly reshape. 【Here's a tip!】Using batter will help the coating adhere better and result in a crispier finish.
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16. Add about 1cm to 1.5cm of frying oil (about half the thickness of the croquette) to a frying pan or pot and heat to 170°C over medium heat. 【Here's a tip!】The oil is at the right temperature when small bubbles appear around chopsticks inserted into it.
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17. Once the oil reaches the correct temperature, carefully add the croquettes to avoid burns and fry for about 3 minutes. 【Here's a tip!】Do not touch the croquettes until the coating solidifies after you start frying. Touching them with chopsticks or other utensils can cause the coating to peel off.
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18. Once they are a nice golden brown, remove them from the oil and drain on a wire rack. When frying a second batch or subsequent batches, make sure to remove any debris from the oil before frying.
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