Step 1

Pour panko into a large skillet on stovetop. Toast at medium heat until golden brown, about 5 minutes.

Step 2

Clean potatoes well and pierce them several times with a fork. Place in a microwave safe dish and microwave, covered, for 10 minutes, flipping the potatoes over halfway through.

Step 3

While potatoes are steaming in the microwave, saute ground beef and corn in a skillet over stovetop until cooked through.

Step 4

Check the steamed potatoes. If they pierce easily with a fork, they are done.

Step 5

Carefully (don't burn yourself!) peel the skin off the potatoes. The skin should come off very easily after steaming.

Step 6

Mash the potatoes in a large bowl.

Step 7

Add beef and corn to potatoes and mix. Add salt to taste. Because everything in this mixture is cooked, it's safe to taste.

Step 8

Mix eggs and flour to create a batter in a shallow dish. Pour panko in a dish and set nearby.

Step 9

With your hands, scoop a ball of the potato/beef mixture and form into a patty, similar in size and shape to a hockey puck.

Step 10

Continue making discs from the potato mixture. You should be able to make around 12.

Step 11

Batter and bread the discs by dipping them into your egg/flour batter and then into your toasted panko, making sure it's coated on all sides.

Step 12

Place korokke into air fryer and spray with oil spray. You may need to work in batches so as not to overcrowd the air fryer.

Step 13

Air fry at 400 degrees F for 7 minutes, or until the crust is cooked through and crunchy.

Step 14

Serve with tonkatsu sauce (I buy mine), rice, and cabbage salad, or just eat it on its own! Leftovers will keep in the fridge in an air tight container, but will lose crispiness. Reheat in the air fryer to crisp it back up.