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1
Boil the diced potatoes in salted water, until tender.
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2
Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
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3
Add the chopped onion to the beef, and saute until tender.
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4
Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
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5
Cook for a few minutes, then remove from heat.
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6
Drain cooked potatoes and mash until smooth.
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7
Combine the meat mixture with the mashed potatoes.
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8
Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
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9
Divide the mashed combination into 16 equal portions.
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10
Form each portion into a small sausage shape.
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11
Dredge each portion in flour, then dip each into the remainder of the beaten egg.
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12
Coat each croquette with panko or unseasoned breadcrumbs.
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13
Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
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14
Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
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15
Heat peanut oil in a wok on high, or until just smoking.
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16
Deep-fry the croquettes a couple at time until lightly browned.
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17
Drain on paper towels and keep warm.
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18
Repeat with remaining croquettes until finished.
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19
Serve over shredded cabbage and drizzle with Tonkatsu sauce.
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20
For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
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21
Whisk until smooth.
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22
Add remaining ingredients and mix well until thoroughly blended.
