Buldak Ramen Croquette with Japanese Mayo

Make the Cheese Sauce:

Heat butter in a saucepan over medium heat. Once melted, add the flour and whisk for about 2 minutes until fragrant and nutty.

Gradually add the warmed milk, whisking continuously to prevent lumps.

Stir in the cheese and Buldak sauce sachets. Mix until smooth and well combined.

Prepare the Noodles:

Place noodles in a large bowl and cover with boiling water. Let them soften, then drain thoroughly.

Snip the softened noodles into smaller pieces using scissors.

Combine Noodles and Sauce:

Add the cheese sauce to the noodles, mix well, and transfer to a lined baking dish.

Spread evenly and refrigerate for about 1 hour, or until the mixture is firm and set.

Shape the Croquettes:

Once the mixture is chilled, cut it into even pieces. Take one portion, add a cube of mozzarella to the center, and shape it into an oval or ball, sealing the mozzarella inside.

Prepare the Batter and Dredging Station:

In a bowl, whisk together flour, water, egg, and salt to form a smooth batter.

Set up a dredging station with separate bowls for breadcrumbs, flour, and batter.

Coat the Croquettes:

Roll each croquette in flour, dip it into the batter, and then coat it thoroughly in breadcrumbs.

Repeat for all croquettes and place them on a tray. Chill in the freezer for 20 minutes to firm up.

Fry the Croquettes:

Heat vegetable oil in a large saucepan to 180°C (350°F).

Carefully add croquettes to the oil in batches, ensuring not to overcrowd the pan.

Fry for 4-5 minutes or until golden brown and crisp.

Serve:

Transfer to a plate lined with paper towels to drain excess oil.

Serve immediately with a generous drizzle or side of Japanese mayo.