Wagamama Yasai Korroke with Ginger Chilli Mushrooms

by Sarah
Wagamama Yasai Korroke and Ginger Chilli Mushrooms

This meal is from Saturday 9th March.

As I have mentioned in previous posts, I like to include at least one more complicated or experimental meal to the week and Saturday is the perfect day to get into your groove!  Grab your recipe books, a glass of wine perhaps, and get cooking.

If you have ever had the opportunity to look through the Wagamama cookbook, you may have been put off by the extensive ingredient list, feeling like it is going to be a challenge to create the meal (don’t worry, I did exactly the same!) And,once you start exploring them more closely, you realise that many of the ingredients are western and easily available or something you can buy for your store cupboard.

My tip, don’t let it put you off! Go for it!

WagamamaYasi Korroke with Ginger Chilli Mushrooms

Wagamama Yasai Korroke and Ginger Chilli Mushrooms

Ingredients for Yasai Korroke

(the ingredients list below is the actual method that I used, the recipe book lists it differently)

1 large potato, peeled and cut into chunks

2 small sweet potatoes, peeled and cut into chunks

salt and pepper

25g frozen peas

25g tin of sweetcorn, drained and rinsed

a deep fat fryer filled with vegetable/sunflower oil

2 small onions, peeled and finely diced

2 red chillis, finely diced

4-5 tbsp plain flour

1 egg, beaten

50g breadcrumbs (the recipe asks for Panko) but I just blitzed some left over bread, leaving it chunker than usual

The recipe in the book calls for dipping sauce and salad, which you can do if you would like these as a meal in themselves, which I did for packed lunch.  Here I am using it for an additive to the noodle dish, which will provide the moisture and additional flavour.

Yasai Korroke


Boil the potatoes in a pan of lightly salted water for 10-12 minutes, until tender, adding the peas for the last 2 minutes

Drain and return to the pan, crush slightly with the back of a spoon to make a chunky mash then add the sweetcorn

Heat 2 tbsp of oil in a frying pan and fry the onion and chilli over a medium heat for 6-8 minutes until soft

Combine the onion mixture with the potatoes and allow to cool

Once cool, shape into approximately 8 patties

Heat the deep fryer to 180 degrees Celcius

Place the flour in a bowl, the beaten egg in another and the breadcrumbs in a third

Dip each cake first in the flour, then the egg and then the breadcrumbs

Lower the cakes 3 at a time into the hot oil and fry for 2-3 minutes until golden

Drain on kitchen paper and keep warm in a preheated oven until you are ready to serve

Yasai Korroke Keeping Warm

Ginger Chilli Mushrooms

This is the easy bit!  Now that your cakes are made, you can get the soupy noodles on the go!  This only takes around 20 minutes, including the chopping, so a great simple meal for mid-week.  Plus, you can use left over mushrooms and tweak it.


250g soba noodles (you can get these in most supermarkets these days)

3 tbsp olive oil

2 red chillis, 1 finely diced and 1 chopped

2 tbsp peeled and grated fresh ginger

4 oyster mushrooms, cut into slices

4 shiitake mushrooms, cut into slices

clump of enoki mushrooms, broken up (these are available in larger supermarkets as exotic mushrooms)

handful of pak choi, roughly chopped

1/4 tsp salt

generous handful of beansprouts

600 ml miso soup (you can buy ready made packets from most supermarkets now and just add boiling water)

4 spring onions trimmed and sliced

4 sprigs of corriander

Ginger Chilli Mushrooms in Wok


Cook the noodles in a large pan of boiling water for 2-3 minutes until tender

Drain and refresh the noodles by running under cold water then divide between two bowls

Heat a wok over a medium heat for 1-2 minutes until hot and smoking, add the oil

Add the chilli and grated ginger and fry for 20 seconds, then add the mushrooms and pak choi

Season with salt and pepper and stir fry for 2-3 minutes

Make up the Miso soup

Add the bean sprouts and spring onion to the mixture and quickly turn through

Spoon the mushroom mixture over the noodles and cover with the Miso soup, scatter over the chopped corriander

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