Japanese-Style Beef & Potato Korokke

🥘 Ingredients

• coleslaw mix
  2 c
• cooking oil
  3 tbsp
• flour
  1 c
• garlic powder
  ½ tsp
• ground beef
  12 oz
• katsu sauce
  2 tbsp
• mayonnaise
  2 tbsp
• panko breadcrumbs
  ¼ cup, 1½ cups
• potatoes
  2 medium
• rice wine vinegar
  1 tbsp
• salt
  ½ tsp, ½ tsp
• sour cream
  3 tbsp
• soy sauce
  1 tbsp
• sugar
  1 tsp

🍳 Cookware

• medium pot
• medium bowl
• small bowl
• large pan
• shallow dish
• shallow dish
• shallow dish

1. 

   1

   Wash and dry produce. Dice potatoes into ½-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 ⏱️ 12 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth; season with salt .

   potatoes: 2 medium, salt: ½ tsp
2. 

   2

   While potatoes cook, in a medium bowl , combine rice wine vinegar , sugar , salt , and pepper. 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: 1 tbsp, sugar: 1 tsp, salt: ½ tsp, coleslaw mix: 2 c, katsu sauce: 2 tbsp, mayonnaise: 2 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 ⏱️ 5 minutes . Carefully drain any excess grease from pan. Add beef mixture, panko breadcrumbs , and 2 TBSP reserved potato cooking liquid to pot with potatoes; stir to combine. Taste and season with salt and pepper if desired. TIP: If mixture seems too crumbly, add more reserved potato cooking liquid a splash at a time until a moldable consistency is achieved. Wash and dry pan.

   cooking oil: 3 tbsp, ground beef: 12 oz, garlic powder: ½ tsp, soy sauce: 1 tbsp, panko breadcrumbs: ¼ cup
4. 

   4

   In a shallow dish , combine flour and a pinch of salt. In a separate shallow dish , whisk together sour cream and 1½ TBSP water. Place remaining panko breadcrumbs in a third shallow dish .

   flour: 1 c, sour cream: 3 tbsp, panko breadcrumbs: 1½ cups
5. 

   5

   Once cool enough to handle, form croquette mixture into four 1-inch-thick patties. TIP: 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 into sour cream mixture. Let excess drip off, then press into panko until fully coated.
6. 

   6

   Heat a 1/3-inch layer of oil in 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 coated patties. Cook until golden brown ⏱️ 3 minutes per side. TIP: Fry in batches if necessary; lower heat if patties begin to brown too quickly. Transfer croquettes to a paper-towel-lined plate and immediately season with salt.
7. 

   7

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