Hey guys, Yuto here (@sudachi.recipe).
Today I am going to share with you, a popular and delicious deep fried dish, Korokke!
What is Korokke?
Korokke (コロッケ) is the Japanese loan word taken from the French, ‘croquette’.
It is said that France introduced Japan to croquettes in the late 1800’s, It was made using mashed potatoes that had been shaped, rolled in egg and breadcrumbs and then deep fried.
Korokke is extremely popular in Japan now and is often put in bento boxes. You can find ready-made Korokke in any supermarket in Japan!
Variations of Korokke
Of course, Japan loves to put their own twist on dishes and there are plenty of types of korokke that don’t use potatoes. Here are a few variations of korokke you can find.
- Meat korokke (牛肉コロッケ) made with meat and potatoes
- Kabocha korokke (かぼちゃコロッケ) made with Japanese pumpkin
- Kani Kurimu korokke (カニクリームコロッケ) made with crab and white sauce
- Yasai korokke (野菜コロッケ) made with mixed vegetables
- Kare korokke (カレーコロッケ) flavoured with curry spice
As you can see, it’s a pretty versatile dish. You can add pretty much anything you like!
Today I’m going to teach you the recipe for Kabocha Korokke. Although many people call it pumpkin, Kabocha is actually a kind of Japanese squash. If you can’t get Japanese squash, I think any kind of squash will be delicious! (Just don’t use courgette. I just found out courgette is a type of squash, who knew!?)
And of course, no deep fried goods are complete without a drizzle of delicious sauce, so I’ll teach you how to make that too!
Let’s get started!Print
How to make crispy Japanese Pumpkin Korokke! (かぼちゃコロッケ)
- 1/4 or 400g of Japanese Kabocha (See note)
- 1 pinch Nutmeg
- 25ml Double cream
- 1 tbsp Butter
- 1 pinch Salt and pepper
- 1/2 tsp Soy sauce
- 1 pinch Sugar
- 1 Egg
- Panko breadcrumbs
- Vegetable Oil (Amount needed to shallow or deep fry)
For the sauce
- 2 tbsp Worcester sauce
- 1 tbsp Ketchup
- Parsley to garnish (optional)
- First cut the pumpkin roughly into chunks and put in a microwavable container.
- Add 1 tbsp of water and cover it with cling film.
- Pierce the cling film and microwave for 3 minutes on 600w.
- In a pan, melt the butter and your microwaved pumpkin.
- Add a pinch of salt, pepper, sugar and nutmeg along with the 25ml of cream and 1/2 tsp soy sauce.
- Mash together.
- Allow to cool and store in the refrigerator for 30 mins.
- After 30 mins, take it out and shape it as you like. It could be round, oval or cylindrical.
- Pour the flour, whisked egg and panko breadcrumbs onto separate plates.
- Coat each korokke with flour first, then egg, then panko breadcrumbs.
- Heat the oil to 160 ºC (320ºF).
- Fry on each side for 2-3 mins. Around 6 minutes in total.
- While they’re frying, mix the Worcestershire sauce and ketchup.
- Serve the crispy korokke and drizzle with the sauce, garnish with parsley.
If you can’t get Japanese Kabocha, you can use your favourite squash. Or, just use potatoes, it will still be delicious!
- Category: Deep frying
- Method: Frying
- Cuisine: Japanese
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