Cream Korokke

Prepare the filling: Heat Unsalted butter (for sautéing) in a large pan over medium heat. Add the finely diced Onion and cook until softened and translucent, about 5 minutes.

Add the finely chopped Shrimp and finely diced Shiitake mushrooms to the pan. Sauté until the Shrimp turns pink and the Shiitake mushrooms are tender, about 3-5 minutes. Remove from heat and set aside.

Prepare the béchamel sauce: In a separate saucepan, melt Unsalted butter (for béchamel) over medium-low heat. Add Wheat flour (for béchamel) and cook, stirring constantly, for 2 minutes to create a roux. Gradually whisk in Milk and Dashi stock until the sauce is smooth and thickened. Continue cooking for 2-3 minutes, stirring, until the sauce coats the back of a spoon.