Wash clean your potatoes, line up on a heat-proof dish, cover with cling wrap, then microwave. Microwave until soft enough that you can easily pierce with a bamboo skewer. Peel and mash with a masher or similar.
Pour a thin layer of oil into a frying pan to sauté the minced onion and pork. Once the meat starts to turn whitish, add in the soy sauce and sugar. Taking care not to let the ingredients burn, stir over high heat until most of the moisture has evaporated.
Add the pork and onions from Step 2 as well as the heavy cream to the mashed potatoes from Step 1.
Shape the korokke mixture from Step 3 into your desired shapes. Evenly but thinly dredge in flour, followed by the egg wash, then panko. Fry in heated vegetable oil until crispy and golden brown. You can enjoy them as is or season with Japanese Worcestershire-style sauce or soy sauce.
Here they are shaped in cylinders.
Story Behind this Recipe
This recipe was from a random burst of inspiration. I had some heavy cream in stock for making fruit cakes and randomly thought of including some in my korokke. It's serendipity!
Try to have them while they're still piping hot! *These might be tasty with condensed or evaporated milk instead of heavy cream.