Steps

1. Wash the potatoes, wrap them in plastic wrap while still wet.
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2. Place in a microwave-safe dish and heat in a 600W microwave for 5 minutes.
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3. Flip the potatoes over and heat for another 5 minutes.
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4. Finely chop 1/2 onion.
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5. Peel the steamed potatoes. [The key point!] It's convenient to use a damp, thick paper towel. Be careful of burns.
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6. Mash the potatoes.
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7. Cover the mashed potatoes to prevent them from drying out.
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8. Heat 1 tbsp vegetable oil in a frying pan over medium heat.
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9. Stir-fry the onions until softened.
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10. Add 120g ground beef and stir-fry, breaking it up, until the color changes.
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11. Once the ground beef has changed color, add [A] 2 tbsp soy sauce, [A] 1 tbsp mirin, [A] 2 tsp sugar, and 1/2 cup water, and mix.
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12. Once everything is combined, add the mashed potatoes and stir-fry over low heat. [The key point!] Stir-fry until the moisture disappears, allowing the potatoes to absorb the liquid. This infuses the flavor and results in a moist texture.
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13. When most of the moisture has evaporated and the mixture is moist, turn off the heat, transfer to a tray, spread it out, and let it cool to room temperature.
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14. Once cooled to room temperature, cover with plastic wrap and chill in the refrigerator. [The key point!] Chilling hardens the filling, making it easier to shape. Preparing up to this point the day before makes it easy to just fry on the day.
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15. In a bowl, mix 3 tbsp all-purpose flour, 1 egg, and 2 tsp water to make the batter. [The key point!] Using batter helps the coating adhere evenly and prevents it from peeling off.
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16. Divide the chilled, hardened filling into 6 portions and shape them into oval patties.
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17. Coat the shaped croquettes thoroughly with the batter, then cover with breadcrumbs.
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18. Heat frying oil to 180℃ (350℉) and fry the croquettes.
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19. Depending on the size of your pot, fry in batches of 2-3, until a beautiful golden brown color is achieved.
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20. The coating is prone to peeling off at first, so avoid touching them for a while. Flip them over during frying.
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