Shopping cart
Recipe cover image

Baked Rice Croquette

YoRipe logo
From YoRipe by Strawbeariemilk
Gathering more reviews
Rate this recipe
Recipe info icon



Recipe info icon


45 min



Cooked White Rice
260 g
Minced Pork/Chicken
80 g
14 piece
Corn or Mixed Vegetables
frozen thawed/canned
20 g
Mozzarella Cheese
or any amount you like
50 g
Japanese Ketchup
2 tbsp
Worcestershire Sauce
bulldog brand
12 tbsp
Chicken Stock Powder
14 tsp
Black Pepper
1 pinch
Olive Oil
1 tbsp
Japanese bread crumbs
35 g
Sliced Cheese
1 piece
Sausage/Ham/Luncheon Meat
2 pieces
Nori Sheet
1 sheet
Round Baking Dish
2 pieces

How to cook

Start cooking

  • Heat up a little oil in a pan and add the minced pork. Stir fry and loosen the meat on medium heat. Add in the minced onions and continue to stir fry till the onions turn translucent.
  • Add in the rice and corn/mixed vegetables and continue to stir fry. Add in the Sauce(A) ingredients and stir-fry with the rice and ingredients till the liquid is gone.
  • Mix the bread crumbs and the olive oil together in a bowl.
  • Divide the ketchup rice and mozzarella cheese into 4 equal portions. Layer Ketchup rice -> Cheese -> Ketchup Rice -> Cheese into 2 baking dishes.
  • Put the Bread crumbs from step 3 on top of each baking dish. Bake in a pre-heated oven at 200 degrees for 5-10 mins or until the breadcrumbs turn golden brown.

Assemble & serve

  • Use round cutters to cut out the ham/luncheon meat for the ears (4 round pieces) and sliced cheese for the muzzle of the bear (2 pieces). Use a nori seaweed puncher to punch out the eyes and nose of the bear.
  • Arrange the bear's face on the surface of the baked croquette. And it's done!
Tried this recipe? Rate it!
Shop ingredients