Ingredients

Ingredients

• 1 pound russet potatoes (about 2 large)
• 1/4 cup plus 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1 small yellow onion
• 4 medium scallions
• 1 small carrot
• 2 cups plus 1 tablespoon vegetable or grapeseed oil, divided, plus more as needed
• 8 ounces ground pork
• 1/8 teaspoon ground white pepper, plus more as needed
• 1/2 cup fresh or frozen peas (do not thaw)
• 1 cup panko breadcrumbs
• 2 large eggs
• Tonkatsu sauce, for serving

Instructions

1. Line 2 rimmed baking sheets with paper towels.
2. Fill a large stockpot or saucepan with cold water. Add 1 pound russet potatoes and 1/4 cup of the kosher salt, and bring to a boil over medium-high heat. Boil until you can poke the potato with a fork or a paring knife and it pierces easily all the way to the center, about 30 minutes. Meanwhile, dice 1 small yellow onion (about 1 cup). Thinly slice 4 medium scallions (about 1 cup). Dice 1 small carrot (about 1/2 cup).
3. Drain the potatoes and let cool while you cook the meat and vegetables.
4. Heat 1 tablespoon of the vegetable oil in a large frying pan over medium-high heat until shimmering. Add 8 ounces ground pork and cook, breaking up into small pea-sized crumbles, until browned and cooked through, about 5 minutes. Season with 1 teaspoon of the kosher salt and 1/8 teaspoon ground white pepper. Add the onion, scallions, carrot, and 1/2 cup fresh or frozen peas. Cook until onion is translucent and the carrots are just tender, about 3 minutes. Remove the pan from the heat and let cool to room temperature, about 15 minutes.
5. Once the potatoes are cool enough to handle, peel and discard the skins. Return the peeled potatoes to the pot and mash with a potato masher until there are no more large lumps and the mixture is just smooth.
6. Add meat and vegetable mixture and mix until well combined. Taste and season with more kosher salt and white pepper as needed. Scoop the mixture into 1/4 cup portions (about 13). Form each into an egg shape patties and place on a baking sheet. Refrigerate until firm, 30 minutes to 1 hour.
7. Place 1 cup panko breadcrumbs in a wide, shallow bowl and season with 1/4 teaspoon of the kosher salt. Crack 2 large eggs into second shallow bowl, whisk lightly, and season with the remaining 1/4 teaspoon kosher salt. Working one at a time, dredge a korokke in the eggs until completely coated, then place in the panko and turn until completely coated. Return to the baking sheet.
8. Fill a medium saucepan with enough vegetable oil to come at least 3 inches up the side (about 2 cups). Heat over medium-high heat until 340 to 360ºF. Meanwhile, line a second baking sheet with paper towels.
9. Fry the korokke 3 at a time: Add to the hot oil and fry until deep golden-brown all over, about 3 minutes per side. Transfer to the baking sheet. Serve warm or at room temperature with tonkatsu sauce.

Recipe Notes

Make ahead: The korokke can be assembled and refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Let thaw in the refrigerator overnight before frying.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.