Japanese Tori Korokke | Crispy Street Food Croquettes

Peel the potatoes, cut into even pieces, and boil in lightly salted water until soft (approx. 15–20 minutes). Then drain, let the steam evaporate briefly, and mash finely while still warm using a potato masher.

Peel and finely chop the onion. Very finely chop or mince the chicken fillet with a sharp knife. Melt the butter in a pan, sauté the onion until translucent, then add the chicken and fry for about 3–4 minutes while stirring. Season with soy sauce, granulated sugar, salt, and pepper.

Thoroughly mix the chicken and onion mixture into the mashed potatoes. Season the mixture with salt and pepper to taste and let cool for about 15–20 minutes (in the refrigerator) so that it can be easily shaped.