Japanese Pumpkin Croquettes
This delicious Kabocha Korokke is made with sweet and creamy Japanese winter squash coated in crispy panko breadcrumbs then served with a tangy sauce. This dish is a perfect side, bento option or even served as a main dish with cabbage and rice!
1 hr 15 mins
what you'll need:
Peel the kabocha and cut into small cubes. Place in a heatproof bowl with 1-2 tbsp of water and microwave at 600W for 5-6 mins or until softened.
Mash & season
Mash while warm and once smooth, mix in ketchup, soy sauce, nutmeg, salt, pepper and grated cheese until evenly distributed.
Heat a pan on medium low and melt unsalted butter. Fry finely diced onions until soft and transparent.
Make a roux
Add flour and mix thoroughly, then add milk and stir continuously.
Once it starts to thicken, add the kabocha and mix until combined, then remove from the heat.
Spread the kobocha mixture in a wide, heat-proof container and once it's cool enough to touch, cover and store in the refrigerator for 20-30 minutes.
Divide into 12-15 equal pieces and shape into balls or disks. Place them in the freezer while you preheat your oil to 170 °C (338 °F).
Prepare coating station
Mix egg, water and flour in a bowl to make a batter. Prepare a plate of flour and panko breadcrumbs.
Take the kabocha from the freezer and roll each ball in a flour. Brush off the excess and dip them in the batter before rolling them in panko. Press down the panko to secure it.
Once the oil is hot, place the korokke in the pan and fry until golden all over, turning occasionally.
Once golden, transfer to a wire rack and rest for a few minutes to allow the excess oil to drip off. While you wait, mix Worcestershire sauce and ketchup together to make the korokke sauce.
Sprinkle the kabocha korokke with parsley (optional) and serve with the sauce.
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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