Japanese-Style Beef & Potato Korokke

🥘 Ingredients

• coleslaw mix
  8 oz
• cooking oil
  7 tsp
• flour
  4 tbsp
• garlic powder
  2 tsp
• ground beef
  20 oz
• katsu sauce
  1/2 c
• mayonnaise
  4 tbsp
• panko breadcrumbs
  2 c
• potatoes
  24 oz
• rice wine vinegar
  3.333 tbsp
• salt
  2.667 tbsp
• sour cream
  3 tbsp
• soy sauce
  4 tbsp
• sugar
  2 tsp

🍳 Cookware

• medium pot
• medium bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Dice potatoes into 1/2-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth; season with 1/2 tsp of the salt (1 tsp for 4 servings).

   potatoes: 24 oz, salt: 2.667 tbsp
2. 

   2

   While potatoes cook, in a medium bowl , combine rice wine vinegar , sugar , 1/2 tsp salt, and pepper (use 1 tsp sugar for 2 servings; 2 tsp sugar for 4 servings). Add coleslaw mix and toss to combine. Taste and season with salt and pepper if desired. In a small bowl , combine katsu sauce and mayonnaise . Refrigerate slaw and katsu mayo until ready to serve.

   rice wine vinegar: 3.333 tbsp, sugar: 2 tsp, coleslaw mix: 8 oz, katsu sauce: 1/2 c, mayonnaise: 4 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef , garlic powder , and soy sauce . Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan. Add beef mixture, 1/4 cup of the panko breadcrumbs , and 2 TBSP reserved potato cooking liquid to the pot with potatoes; stir to combine. Taste and season with salt and pepper if desired. If mixture seems too crumbly, add more cooking liquid asplash at a time until moldable.

   cooking oil: 1 tsp, ground beef: 20 oz, garlic powder: 2 tsp, soy sauce: 4 tbsp, panko breadcrumbs: 2 c
4. 

   4

   In a shallow dish, combine flour and a pinch of salt. Whisk thoroughly together. In a separate shallow dish, whisk together sour cream and 1 1/2 TBSP water (use 3 TBSP for 4 servings). Place remaining panko in a third shallow dish.

   flour: 4 tbsp, sour cream: 3 tbsp
5. 

   5

   Once cool enough to handle, form croquette mixture into four 1-inch-thick patties (eight patties for 4 servings). For less mess, wear food-safe gloves or lightly coat your hands with oil before forming the patties. Double the number of patties if you prefer a smaller croquette. Working one at a time, gently press patties into flour until fully coated. Gently tap off excess, then dip both sides in sour cream mixture. Let excess drip off, then press into panko until fully coated.
6. 

   6

   Heat a 1/3-inch layer of cooking oil in the pan used for beef over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated patties. Cook until golden brown, 3-4 minutes per side. Fry in batches if necessary; lower the heat if patties begin to brown too quickly. Transfer croquettes to a paper-towel-lined plate and immediately season with salt.

   cooking oil: 2 tbsp
7. 

   7

   Divide croquettes and slaw between plates in separate sections. Serve with katsu mayo on the side for dipping.
8. 8

   Ground beef is fully cooked when internal temperature reaches 160 degrees F.