Ingredients Jump to Instructions ↓

  1. 1 lb potato , peeled and diced

  2. 1/4 lb ground beef

  3. 1/2 medium onion , finely chopped

  4. 1 -2 teaspoon curry powder (to taste)

  5. salt

  6. pepper

  7. freshly grated nutmeg , to taste

  8. 2 eggs , beaten

  9. 1/2 cup flour

  10. 2 cups panko or 2 cups unseasoned breadcrumbs

  11. 3 cups peanut oil (for deep-frying)

  12. 2 cups shredded cabbage

  13. 1 teaspoon dry yellow mustard powder

  14. 4 teaspoons sake (rice wine) or 4 teaspoons use dry sherry

  15. 1/4 cup ketchup

  16. 4 teaspoons rice wine vinegar

  17. 4 teaspoons soy sauce

  18. 4 teaspoons Worcestershire sauce

  19. 4 teaspoons sugar

  20. 1/4 teaspoon ground allspice

  21. 1/8 teaspoon ground cloves

  22. 1/2 teaspoon minced garlic

Instructions Jump to Ingredients ↑

  1. Boil the diced potatoes in salted water, until tender.

  2. Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.

  3. Add the chopped onion to the beef, and saute until tender.

  4. Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.

  5. Cook for a few minutes, then remove from heat.

  6. Drain cooked potatoes and mash until smooth.

  7. Combine the meat mixture with the mashed potatoes.

  8. Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.

  9. Divide the mashed combination into 16 equal portions.

  10. Form each portion into a small sausage shape.

  11. Dredge each portion in flour, then dip each into the remainder of the beaten egg.

  12. Coat each croquette with panko or unseasoned breadcrumbs.

  13. Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.

  14. Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.

  15. Heat peanut oil in a wok on high, or until just smoking.

  16. Deep-fry the croquettes a couple at time until lightly browned.

  17. Drain on paper towels and keep warm.

  18. Repeat with remaining croquettes until finished.

  19. Serve over shredded cabbage and drizzle with Tonkatsu sauce.

  20. For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.

  21. Whisk until smooth.

  22. Add remaining ingredients and mix well until thoroughly blended.


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