Korokke

Method

1. Peel 250 g of floury potatoes and cut into even 4 cm chunks. Put them in a saucepan, cover with cold water, salt it well and bring to the boil. Simmer for about 15 minutes, until a skewer slides through with no resistance.
2. Drain the potatoes and return them to the dry pan over low heat for 1 minute, shaking, to drive off steam — wet mash makes korokke burst in the oil. Mash smooth while still hot and set aside.
3. Melt 5 g of butter in a small frying pan over medium heat. Add 50 g of finely chopped onion and fry 3 minutes until translucent and just starting to colour. Add 50 g of minced beef, break it up with a wooden spoon and cook 4 minutes until no pink remains and the liquid has gone. Stir in 0.5 tsp of sugar, 0.5 tsp of soy sauce, 0.25 tsp of salt and 1 pinch of white pepper.