Steps

1. Boil water in a pot and cook the macaroni (30g) for 1 minute less than the package instructions.
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2. In the same pot, boil the peeled shrimp (30g) until cooked through.
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3. Drain the cooked macaroni and shrimp in a colander and pat them dry thoroughly.
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4. In a microwave-safe bowl, combine the butter (15g) and cake flour (15g). Cover with plastic wrap and microwave on 600W for 40 seconds.
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5. After microwaving, mix well.
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6. Gradually add the milk (100ml) while mixing to combine with the butter and flour.
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7. Once combined, microwave on 600W for 1 minute and mix well. If the sauce is too thin, adjust the heating time until it reaches a thick, pourable consistency.
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8. Add the cooked macaroni and shrimp to the white sauce, along with the granulated consommé (2/3 tsp) and a pinch of pepper. Mix well.
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9. Line pudding cups (about 7cm in diameter) with plastic wrap and divide the gratin croquette mixture into 4 portions. You can also use ramekins or muffin cups.
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10. Place the filled cups in the freezer for at least 3 hours, or until completely frozen solid.
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11. In a separate bowl, whisk together the egg (1) and water (2 tbsp).
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12. Gradually add the cake flour (4 tbsp), mixing well to create a smooth batter without lumps.
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13. Remove the frozen gratin croquette mixture from the plastic wrap and dip it into the batter, letting any excess drip off.
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14. Coat the croquette with panko breadcrumbs, then dip it back into the batter and coat with panko breadcrumbs again. For a crispier coating that holds its shape, double-dip and freeze between coatings.
    🕒 03:23
15. Heat about 1cm of oil in a frying pan. Test if the oil is hot enough by dropping a piece of panko; it should sizzle immediately.
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16. Carefully place the gratin croquettes in the hot oil and fry over medium-high heat until lightly golden brown on all sides.
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17. Flip the croquettes and cook the other side until golden brown.
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18. Remove the croquettes from the oil and drain them on paper towels.
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19. Clean the frying pan and cut the dinner rolls (4) in half horizontally.
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20. Place the cut sides of the dinner rolls down in the frying pan and toast them until lightly browned.
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21. Spread mayonnaise in a striped pattern on the bottom half of each toasted dinner roll.
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22. Top with shredded cabbage.
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23. Place a fried gratin croquette on top of the cabbage.
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24. Drizzle Okonomiyaki Sauce over the croquette and cover with the top half of the dinner roll. A thick sauce like tonkatsu or takoyaki sauce is recommended for a crispy texture.
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25. Your easy Gratin Croquette Burger made with dinner rolls is complete!
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