Korokke (Japanese potato croquettes)

Step 1: Put 1 ⅓ lb floury potatoes in a pan, cover with cold water and bring to the boil. Simmer until a knife slides in with no resistance.

Step 2: Drain well, return to the hot pan over a low heat and shake for 1–2 minutes until the surface looks dry and floury. This is what stops the croquettes bursting.

Step 3: Meanwhile heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook 1 onion and 1 carrot until soft and the onion is light golden.

Step 4: Mash the potatoes with ⅔ oz butter, leaving a few small lumps for texture. Mix in the onion and carrot, ¾ tsp salt, ¼ tsp white pepper and 1 tsp sugar. Spread on a plate and leave until completely cold.

Step 5: Divide into 8 portions and shape each into a flat oval about 2 cm thick, smoothing any cracks with damp hands.

Step 6: Set out 1 ¾ oz plain flour, 1 egg and 2 ⅞ oz panko breadcrumbs in three shallow dishes. Dust each croquette in flour, dip in egg and press firmly into panko on all sides. Chill for 30 minutes.

Step 7: Heat 1 litre vegetable oil in a deep pan to 350°F. Fry 3–4 croquettes at a time, turning once, until deep golden all over. The filling is already cooked, so you are only crisping the shell and heating it through.

Step 8: Drain on a rack, then serve hot with 7 oz white cabbage and a drizzle of 4 tbsp tonkatsu or okonomi-style sauce.