Recipe: Baked Mushroom Korokke


Korokke rocks!

You may remember from last week’s bento that Marc (bf and ‘sous chef’) and I made a batch of korokke (Japanese croquettes). Korokke normally refers to a deep-fried breadcrumbed ball or patty of potato and minced meat. For health and dietary reasons, we made ours vegetarian with mushrooms and a mash of swede/rutabaga, carrot, and potato – then oven-baked to perfection. They were delicious and filling and you can easily swap the ingredients for your favourite things. 🙂 If you want to save time, get ready-made mash. Here is our recipe:

Ingredients (makes 12 korokke):

For mash:

The potato:swede:carrot ratio should be about 60:20:20.

  • 1 medium sized potato, peeled and cubed (about 2cm)
  • 1/3 medium sized swede, peeled and cubed (about 2cm)
  • 1/3 medium sized carrot, peeled and cubed (about 2cm)
  • 1 tsp of salted butter
  • 1 cup of vegetable stock
  • a dash of salt and ground white pepper
  • 1 tsp of ground nutmeg
  • 1/4 cup of milk

Other ingredients:

  • 10 shiitake mushrooms, sliced
  • 5 white mushrooms, diced
  • 1/2 onion, finely diced
  • 1 clove of garlic, finely minced
  • 1 egg, beaten
  • Panko breadcrumbs
  • 1 tbsp of soy sauce
  • 1 tsp of sesame oil
  • black pepper
  • crushed chillies
  • tonkatsu sauce (worcestershire sauce is a good substitute) or any other condiments of your choice


1. In a large saucepan, bring stock and 2 cups of water to boil. Add potato, swede, and carrot cubes. Cook for about 20 minutes on medium heat. When vegetables are soft, drain the excess stock. Add butter, milk, pepper, and nutmeg and mash with a wooden spoon or spatula. Use a food processor if you wish, or you can do it the old school way.

2. Preheat oven at gas mark 7.

3. Reconstitute the shiitake mushrooms by soaking in water for 1 hour. Save the water as you can use it to make a delicious mushroom broth. Dice the mushrooms. Most would say to remove the stems of the shiitake, however, I do not like wasting any part of the mushroom, so I diced the stems with the rest of the caps.

4. In a skillet, heat the sesame oil and soy sauce. Once heated, add garlic and onion. Once aromatic, add mushrooms and sauté for a minute on medium heat. Season well with black pepper and salt.

5. Let mushrooms cool before adding to the mash. Mix well, taste, and adjust seasoning accordingly. Use your hands to break up any lumpy bits from the mash.

6. Using your hands, mould the mash and mushroom mixture into patties, rolls, or balls (or whatever shape you want your croquette to be). We made patties for dinner and cylinders to fit into my bento box for the following day. Coat croquette with beaten egg.

7. Spread the Panko on a baking tray lined with baking paper. Coat croquette thoroughly with Panko. Repeat and make another 11.


Ready for the oven

8. Bake until golden brown. It should take about 20 minutes on gas mark 7.

9. Serve with some greens and tonkatsu sauce.

And there you go, a healthy and yummy baked korokke. 🙂

Winnie and Marc



2 thoughts on “Recipe: Baked Mushroom Korokke

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