Lazy Nikujaga Croquette Bowl with Crunchy Panko

Method

1. Peel the potatoes, cut them into 3 cm chunks and put them in a 18 cm pot with enough cold water to cover. Bring to the boil on high heat, then turn down to medium heat; cook for 14 min in total. They are done when a chopstick slides in easily.

   Add in this stepFloury potatoes 400 g

   high heat→medium heat

2. While they cook, heat half the oil in a 20 cm frying pan on medium heat and fry the finely chopped onion for 3 min until translucent. Add the beef and fry for 3 min, breaking it up small with a spatula, then add the soy sauce, sugar and mirin and cook until the liquid has almost gone. The beef must be brown all the way through with no pink left.

   Add in this stepVegetable oil 1½ tspOnion ½Ground beef 120 gSoy sauce 1½ tbspSugar 1½ tspMirin 1½ tbsp

   medium heat

3. Drain the potatoes, put the pot back on low heat and shake it for 1 min to steam off the moisture (floury potatoes turn powdery white). Turn off the heat, add the butter, milk, salt and pepper and mash with a masher or fork, then mix in the beef from step 2.

   Add in this stepButter 15 gMilk 40 mlSalt 1 pinchBlack pepper to taste

   low heat

4. Wipe the frying pan with kitchen paper, add the panko and the remaining oil and toast on medium-low heat for 3 min, stirring constantly, until deep golden. It burns fast, so don't walk away. Tip it onto a plate straight away.

   Add in this stepPanko breadcrumbs 30 gVegetable oil 1½ tsp

   medium-low heat

5. Spread the warm potato and beef mixture in a 18 cm dish and cover it thickly with the toasted panko. Serve with the shredded cabbage and a drizzle of tonkatsu sauce, and eat with a spoon. Add the panko just before eating so it stays crunchy.

   Add in this stepCabbage, very finely shredded 80 gTonkatsu sauce 2 tbsp