Steps

1. Wash the skin of 3 potatoes (450g) and place them in a heat-resistant bowl. Add enough water to cover 1/3 of the potatoes, cover loosely with plastic wrap, leaving a small opening for steam to escape, and microwave at 600W for 8-10 minutes. 【Here's the trick!】 Adjust the heating time according to the size of the potatoes.
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2. Cut off the core of 200g cabbage and roughly chop it.
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3. Finely chop 1/2 onion.
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4. Heat vegetable oil to taste in a frying pan. Once the oil is hot, add 200g mixed ground meat and sprinkle with a little salt and pepper, then stir-fry.
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5. When the mixed ground meat is about 80-90% cooked, add the chopped onion and chopped cabbage, sprinkle with a little more salt and pepper, and stir-fry. 【Here's the trick!】 Stir-fry until the vegetables are reduced to about half their volume, allowing the moisture from the vegetables to evaporate.
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6. Once everything is cooked through, add 1 tbsp mirin, 1 tsp sugar, 1/2 tsp dashi granules, and 1 tbsp soy sauce. Stir-fry for about 1 minute to coat with the flavors, then turn off the heat.
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7. Remove the plastic wrap from the heated potatoes and peel them while hot. If a bamboo skewer slides in easily, they are done. If they are still hard, microwave for an additional 1-2 minutes. 【Here's the trick!】 Peeling the skin while hot makes it easier. Be careful not to burn yourself; using paper towels or a kitchen cloth is recommended.
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8. Place the peeled potatoes in a bowl and mash them while hot with a masher. 【Here's the trick!】 Microwaving with the skin on makes them fluffy.
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9. Add the stir-fried mixed ground meat and vegetables to the mashed potatoes and mix well.
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10. Cover the mixed ingredients with plastic wrap, pressing it directly onto the surface to prevent drying, and let it cool. 【Here's the trick!】 If not cooled properly, it can cause bursting when frying, so be sure to cool it down.
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11. Divide the cooled mixture into 8 portions. 【Here's the trick!】 You can divide it into 6 portions if you want larger croquettes.
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12. Lightly oil your hands and take a portion of the mixture. Shape it into your desired form. 【Here's the trick!】 Air bubbles can cause bursting, so once you've firmly removed any air, shape it to your preference.
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13. Make the batter. In a bowl, combine 1 egg, 1 tbsp water, and 3 tbsp all-purpose flour, and mix well.
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14. Lightly coat the shaped croquettes with a little all-purpose flour (amount not specified) all over. 【Here's the trick!】 This helps the batter adhere better.
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15. Dip the flour-coated croquettes into the batter, lightly shaking off any excess liquid, then coat them thoroughly with panko breadcrumbs to taste.
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16. After coating with panko breadcrumbs, reshape them gently.
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17. Pour frying oil to taste into a frying pan or pot, enough to submerge the croquettes halfway. Heat the oil to 170℃. 【Here's the trick!】 A good indicator is when small bubbles immediately rise from the tip of a chopstick inserted into the oil.
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18. Gently place the croquettes into the oil. Do not move them for the first 1 minute or so while frying. 【Here's the trick!】 Avoid turning them too much at the beginning, as this can cause the coating to peel off.
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19. Once the coating has solidified, flip them over and fry the other side. The filling is already cooked, so fry them for about 2 to 2 minutes 30 seconds, focusing on crisping the coating.
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20. After another 1 minute, flip them again and adjust the frying time to achieve an even golden brown color on both sides. 【Here's the trick!】 Be careful not to turn them too much, as this can cause them to lose their shape.
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21. Remove the croquettes as they achieve a beautiful golden-brown color. Drain the oil for about 3 minutes, and they are ready.
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