Ingredients:

● 4 medium potatoes, peeled and quartered

● 2 cups vegetable oil
● 1/4 pound ground pork
● 1/2 medium onion, finely chopped
● Salt, to taste
● Freshly ground black pepper, to taste
● 1/4 cup all-purpose flour, more as needed
● 1 large egg, beaten
● 1 cup breadcrumbs
● Tonkatsu or other dipping sauce, for serving

Equipment and Utensils:

● Knife
● Spatula
● Whisk
● Potato Masher
● Mixing bowl
● Skewer
● Colander
● Medium Skillet
● Pot
● Deep Fryer

Procedure:
01 Gather the ingredients.
02 Put a medium pot of water on to boil. Boil the peeled, quartered potatoes until softened. Test
with a skewer―they're ready when the skewer goes through easily.
03 Drain the cooked potatoes in a colander and return to the pot. Mash the potatoes while they
are hot.
04 Heat a little oil in a medium skillet and sauté the ground pork and onion until cooked through.
05 Combine the mashed potatoes with the cooked pork and onion in a mixing bowl. Stir
together, season with salt and pepper, and let the mixture cool.
06 Form the cooled mixture with your hands into flattened, oval-shaped patties.
07 Add the oil to a heavy-bottomed, deep pot and heat over medium-high heat to 350 F.
08 Add the flour to one shallow bowl, the beaten egg to another, and the breadcrumbs to
another. Coat each potato patty with flour. Dip in beaten egg and let any excess drip off. Lastly,
coat with the breadcrumbs.
09 Deep-fry, working in batches if needed, until deep golden brown and crispy, flipping as
needed. Drain on a cooling rack or paper towels and repeat with the remaining korokke.
10 Serve hot with your choice of dipping sauce.