Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas

Boil the diced potatoes in salted water, until tender.

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

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

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

Cook for a few minutes, then remove from heat.

Drain cooked potatoes and mash until smooth.

Combine the meat mixture with the mashed potatoes.

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

Divide the mashed combination into 16 equal portions.

Form each portion into a small sausage shape.

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

Coat each croquette with panko or unseasoned breadcrumbs.

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

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

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

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

Drain on paper towels and keep warm.

Repeat with remaining croquettes until finished.

Serve over shredded cabbage and drizzle with Tonkatsu sauce.

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

Whisk until smooth.

Add remaining ingredients and mix well until thoroughly blended.