Gather all the ingredients.
In a large fry-pan, heat 1 Tbsp oil on medium-high heat and sauté the onion until soft. Then add the meat and cook until no longer pink.
Season with freshly ground black pepper and ¼ tsp salt. Remove from the heat and set aside.
Combine the panko and 2 Tbsp oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish and allow to cool.
Mash the potatoes and season with freshly ground black pepper, ½ tsp salt, and 1 Tbsp butter.
While the mixture is still warm, but not hot, make thick oval patties, about ½ inch thick. Let the patties rest in the refrigerator for 15-30 minutes.
Preheat the oven to 400 ºF (204 ºC). Coat the patties with flour and pat off any excess flour.
Then coat the patties with eggs and finally panko.
Place the croquettes on a baking sheet lined with a wire rack (so the bottom of croquettes will be crunchy) or parchment paper. Bake at 400 ºF (204 ºC) for 10 minutes. Serve immediately with Tonkatsu sauce.
In order to store croquettes, please bake all the croquettes first since you use raw eggs. Let cool completely, put them in an airtight container, and store in the freezer for up to a month. To reheat, thaw them in the refrigerator overnight, put half defrosted (or frozen if you didn't thaw in advance) croquettes on a baking sheet lined with parchment paper and bake at 350 ºF (180 ºC) for 15-45 minutes (based on how defrosted they are) or until the inside is warm. I don't recommend microwaving because croquettes will explode. You can only microwave for a very short time, but finish in the oven for a crispy shell and hot on the inside.=
Tonkatsu Sauce: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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