Peel and quarter the potatoes, removing any eyes. Microwave for about 8 minutes (at 700W) until a fork easily pierces them. Once all potatoes are tender, mash them well in a large bowl. Cover lightly with plastic wrap to prevent drying out.

While the potatoes are cooking, finely chop the bacon and mince the onion. Sauté both in butter until they start to color.

Season with salt and pepper. Add the flour and cook over low heat until the floury taste disappears.

Add the milk to the mixture, stirring while heating. Once it starts to bubble and thicken, it's ready. The mixture should leave a trail when you drag a spatula through it.

Combine the mashed potatoes with the sauce, mixing thoroughly until smooth. Adjust the seasoning with salt and pepper.

Spread the mixture evenly in a container, cover with plastic wrap, and chill thoroughly in the refrigerator. It's important to chill it well!

Shape the chilled mixture and coat it. Mix the flour, sake, and egg in a bowl, then coat the shaped filling with this mixture, followed by breadcrumbs.

Now, just fry them! Gently place them in medium-hot oil. Avoid touching them with chopsticks or utensils right after placing them in the oil, as this can break the coating and cause the filling to leak. Wait until the coating sets before moving them. Once golden brown, they're done. Drain the oil.

This is a photo before frying. You can store them in the refrigerator or freeze them at this stage. Make mini sizes for lunch boxes too!

Serve on a plate and enjoy. Try them first without any sauce...

They're delicious on their own, but feel free to add sauce or ketchup if you like.

I love a sauce made from mixing ketchup and mayonnaise in a 1:1 ratio. Highly recommended! Freshly fried, they're irresistibly delicious with a crispy coating and rich filling.

Shape them flat for croquette and bacon burgers. For the sauce, mix ketchup, mayonnaise, and tonkatsu sauce.

This recipe was featured in a cookbook.