Korokke

Namiko Hirasawa Chen’s korokke mixes mashed russet potatoes with ground beef, onion, carrot and shiitake mushrooms. Her Japanese croquettes have an oval shape and a flour, egg and panko coating.

The potatoes boil until tender, then are drained and briefly returned to the heat to evaporate moisture. They are mashed with some small pieces left for texture.

Onion cooks in a little neutral oil before the carrot, mushroom caps and ground beef join it. Salt, white pepper and black pepper season the mixture, which is drained before combining with the potatoes and one egg.

The mixture is shaped and chilled, then each patty passes through flour, beaten egg and panko. Batches are deep-fried until golden brown and drained on a rack or paper-lined plate.

Tonkatsu sauce is served separately with the finished croquettes. Chen explains that this carrot-and-shiitake version grew from her mother’s method, with her own additions; she presents korokke as a snack, main dish or part of a bento lunch.