1. Boil potatoes in a pot until they are tender and mash them until no lumps remain. Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook onions and carrots for about 3 minutes. Then add ground beef and stir-fry until no longer pink. Add the ingredient A to season, cook for a few minutes. Leave it to cool.
3. In a bowl, add mashed potatoes and ground beef mixture. Mix well. Add pepper and salt to taste.
4. Scoop some of the mixture and shape into a circular patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs.
5. Gently place the potato croquette in the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy.
6. Transfer to a plate lined with paper towels to drain excess oil.
1. make the caramel sauce Put the sugar and water (1 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as the may be crystallized.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 2 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into each pudding molds. Set aside to cool.
4. make the egg mixture Pre-heat oven at 150˚C.
5. Crack 2 eggs into a bowl and lightly beat them with a whisk. Avoid creating too much foam. Set aside.
6. In an another bowl, add a dash of salt, sugar, condensed milk, heavy cream and milk. Micro-wave for about 2 mins. Mix with a spatula until all the sugar is dissolved.
7. Add the milk mixture thoughtfully to the beaten egg and mix gently with a spatula.
8. Sieve the mixture with a fine mesh strainer to remove any lumps. Do this twice. Gently pour the mixture into the pudding molds evenly.
9. Cover each pudding cup with aluminum foil. Prepare a hot water bath using a deep roasting tray and gently place the cups in it. The hot water has to reach 3/4 of the height of the molds.
10. Bake the puddings at 150˚C for 40~45min. If the surface of the puddings wobbles a bit when lightly shaken, it is probably the right time to remove them from the oven.
11. Let the puddings cool down (for 15~30min), and store them in the fridge.
1. Heat the oil in a frying pan over medium heat and fry onion until translucent and golden brown. Set aside to cool.
2. In a bowl, add ground pork, cooled onion from #1, and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
3. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
4. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
5. Transfer to a plate lined with paper towels to drain excess oil.