Kids will dig into this time-saving Japanese potato croquette mountain with minced pork.
This recipe is a spin on a shepherd’s pie and Japanese tonkatsu. Shaping the croquette (Korokke) into a “mountain” will save you time by not having to shape individual croquettes and deep frying. Clean up is quick with no disposing of oil and fewer greasy pots, dishes and oil splatters. With less oil, you can opt for healthier, olive oil.
This “mountain” is not pretty like nicely shaped croquettes, but the kids won’t care!
Summary
- Prepare potatoes
- Cook panko
- Prepare onion
- Cook minced-pork
- Serve
Ingredients
6 Yukon gold potatoes
1 1/2 – 2 cups of panko
1 onion
1 lb. minced-pork
oil
salt and pepper
white pepper
rice
tonkatsu sauce
1/4 cabbage (optional)
Instructions
Prepare Potatoes
- Peel 6 potatoes
- Dice potatoes
- Add potatoes to pot and cover with water
- Boil water on high heat
- After water starts to boil, reduce to medium heat
- Boil potatoes until soft (about 10 – 15 minutes)
Cook Panko
- Add 1 1/2 – 2 cups of panko to pan
- Add 3 teaspoons of oil and use high heat
- Stir to mix in oil
- When panko starts to turn brown, reduce to medium heat
- Flip panko until gold brown
Prepare Onions
- Dice 1 onion
- Add onions and 1 tablespoon of oil to a pan
- Add a pinch of salt (tip: cooks the onions faster)
- Use high heat until onions are clear and soft
Cook Minced-Pork
- Add 1 lb. of minced-pork to onions
- Add 1/4 teaspoon of salt and a little pepper
- Use high heat and stir constantly
- Flatten the pork with a spatula (tip: helps make pork crispy)
- When pork and onions turn golden brown, remove from heat
- Drain potatoes using a strainer
- Add potatoes to pan
- Smash potatoes with a spatula
- Add a little white pepper and salt
- Form a mountain on a flat plate (get creative)
- Cover the mountain with a layer of panko (save some of the panko for serving)
Serve
- Scope croquette to plates or bowls and spread remaining panko
- Serve with hot rice or chopped cabbage
- Pour tonkatsu sauce over croquette