Korokke (Meat and Potato Croquettes)
Croquettes mainly burst in the oil when the filling is still warm or the coating has gaps. Cool the filling thoroughly and coat without bare spots.
Oden (Tokyo-Style Japanese Hot Pot)
The biggest secret is never letting it boil. A rolling boil makes the fish cakes swell and lose their flavour, and clouds the broth.
Monjayaki (Tokyo Runny Savoury Griddle Pancake)
The trick is to stir-fry the solids well at the start to drive off moisture so the bank doesn't burst.
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Adding the egg in two goes gives you both firm and silky parts, for a contrast in texture.