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1
Rinse the potatoes and steam (unpeeled) for about 30 minutes.
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2
*The potatoes are more delicious when left unpeeled: they'll keep their aroma and umami this way.
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3
While the potatoes are steaming, stir-fry the meat and minced onions.
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4
When the meat is thoroughly cooked and onions translucent, tilt the frying pan and wipe any excess oil.
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5
Add pepper and soup stock cubes.
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6
Crush cubes as you stir.
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7
When mixed well, turn the heat off and wait for the potatoes to finish steaming.
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8
When the potatoes are done, peel the top skin only, and add into the mixture prepped in Step 4.
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9
Mash the potatoes while it's hot, and combine with meat and onions.
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10
Form into flat balls.
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11
(I made 7 round-shaped croquettes for bentos in picture above)
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12
Use your left hand for water-dissolved tempura flour, and your right hand for fresh panko, and coat in order.
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13
Deep-fry in high temperature (at least180C) until golden brown.
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14
Your right hand is also in charge of chopsticks for frying.
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15
The croquettes will burst if the temperature of the oil is too low.
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16
The filling is already cooked, so the oil should be very hot.
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17
Just think that you're deep-frying the coating only.
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18
Dredge with tempura flour, fresh panko, and deep-fry!
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19
Do it all in one go.
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20
It tastes better if immediately fried after being coated with panko.
