Crispy Japanese Beef Croquettes

Boil a large quantity of salted water in a massive vessel and introduce diced potatoes into the pot. Bring the mixture to a rolling boil, then continue cooking until the potatoes are tender and easily pierced with a fork. Remove from heat and transfer the cooked potatoes to a spacious bowl, where they will be mixed with melted butter. Use a utensil of your choice to mash the potatoes into a smooth consistency, setting them aside for later use.

Heat 1 tablespoon of oil in a large cooking vessel over an intermediate heat setting. Introduce sliced onions into the pot and cook until they have softened in texture, releasing their natural sweetness. Next, add diced beef to the pot and stir in a small amount of soy sauce, ensuring that all ingredients are well combined. Continue cooking the mixture, stirring constantly, until the beef has achieved a rich brown color and all excess moisture has evaporated.

Combine the cooked beef, onions, and potatoes in a single container. Stir the ingredients together until they are fully incorporated, creating a harmonious blend of flavors and textures.

Heat 1/2 cup of oil in a deep, wide pan or wok over an elevated heat setting. Use your hands to shape the potato and beef mixture into 10 identical balls, which can then be flattened slightly into patties. Dip each patty in a light dusting of flour, followed by a brief dip in an egg wash, and finally coat with a layer of panko breadcrumbs. Carefully place the coated patties into the hot oil, where they will fry until golden brown on both sides.