Steps

1. Peel 450g of potatoes and remove any eyes.
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2. Cut the potatoes into bite-sized pieces (about 4 portions), soak in water for about 5 minutes to remove bitterness.
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3. Discard the water from the potatoes, place them in a heatproof dish, and cover loosely with plastic wrap. Microwave on 600W for 5-7 minutes, or until tender.
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4. While the heated potatoes are still hot, mash them with a masher or fork. Cover with plastic wrap and let cool slightly. 【Key Tip!】 "Hokuhoku" type potatoes (like Danshaku imo) are recommended. If not heated enough, add 1-minute increments of heating. Adjust the mashing consistency to your preference.
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5. Finely chop 1/4 onion.
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6. Melt 10g of salted butter in a frying pan over medium heat, and stir-fry the minced onion briefly. Sprinkle with salt and pepper to taste at this time. 【Key Tip!】 Using butter adds richness.
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7. Once the onion and butter are combined, add 120g of ground beef and stir-fry while breaking it up. Sprinkle with salt and pepper to taste. 【Key Tip!】 You can also use a mix of ground beef and ground pork.
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8. Once the ground beef is cooked, add 100ml of water, 1 tbsp soy sauce, 1 tbsp mirin, 2 tsp sugar, and 1/2 tsp dashi granules and mix. Simmer over medium heat until the liquid evaporates.
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9. When the liquid has evaporated and thickened, turn off the heat and add the mashed potatoes. Return to medium heat and stir-fry until everything is well combined, evaporating any remaining moisture. 【Key Tip!】 If it starts to scorch, reduce heat to low.
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10. Spread the stir-fried ingredients onto a tray or similar, cover with plastic wrap to prevent drying, and let cool.
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11. Divide the cooled mixture into 6 portions and shape them into balls, making sure to remove any air pockets.
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12. In a bowl, combine 3 tbsp all-purpose flour, 1 egg, and 1 tbsp water. Mix well to avoid lumps, creating a batter. 【Key Tip!】 Using batter will result in a crispier finish.
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13. Coat the shaped croquette mixture evenly with the batter, let excess drip off, and then firmly coat with panko breadcrumbs, to taste.
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14. Pour oil into a pot to a depth of about 1.5-2 cm and heat to 170-180℃.
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15. Once the oil reaches the right temperature, add the croquettes one by one and fry until the coating is golden brown. 【Key Tip!】 The filling is already cooked, so just fry until the coating is crispy. Be careful as oil may splatter while frying.
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16. Remove the fried croquettes and drain the excess oil for about 3 minutes. They are then ready.
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17. 【Key Tip!】 If freezing, freeze the croquettes before frying. When frying frozen croquettes, be extra careful as oil may splatter easily.
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