• First peel 400 g kabocha squash and cut it roughly into chunks.
  
• Place them in a microwavable bowl, sprinkle with 1-2 tbsp water and cover with plastic wrap. Pierce the plastic wrap a few times and microwave for 5 minutes on 600w.
  
• The kabocha is cooked enough when you can easily pierce it with a fork. If it's too hard, microwave again in 30 second intervals. Be careful of steam when removing the plastic wrap.
  
• Mash the kabocha with a potato masher until smooth and lump-free.
  
• While the kabocha is still warm, add 1 tsp tomato ketchup, 1 tsp Japanese soy sauce (koikuchi shoyu), 1 pinch nutmeg powder, ¼ tsp salt, ¼ tsp ground black pepper and 2 tbsp preferred shredded melting cheese to the bowl. Mix well until the condiments are well incorporated, the cheese should melt into the mixture.
  
• Take a pan and melt 1 tbsp butter butter on a medium-low heat. Once melted, add 50 g onion and sauté until the onion is softened and transparent. (Don't let it brown.)
  
• Add ½ tbsp all-purpose flour and mix well. Once incorporated, reduce the heat to low and add 50 ml whole milk while stirring continuously.
  
• When the mixture starts to thicken, add the seasoned kabocha and mix everything together in the pan.
  
• Remove the pan from the heat and transfer the filling to a wide container. Leave to cool and once cool to the touch, cover and store in the refrigerator for 20-30 mins.
  
• Once chilled, divide the mixture into equal pieces (I divided into 12) and shape as you like. Korokke can be round, oval or cylindrical.
  
• Once shaped, place them in the freezer for 5-10 minutes while you heat your oil and prepare the coating stations.
  

Coating and frying

• Preheat your cooking oil to 170 °C (338 °F) - 180 °C (356 °F).
• Take a bowl and add 50 ml cold water, 1 egg and 5 tbsp all-purpose flour. Whisk together to make a smooth batter.
  
• Prepare two plates, one with 3 tbsp all-purpose flour and one with 75 g panko breadcrumbs.
  
• Remove the shaped korokke from the freezer and coat each one in plain flour, then egg batter, then a generous coating of panko breadcrumbs. Press down the panko to secure it.
  
• Once hot, place the korokke in the oil. Be careful not to overcrowd the pan, I recommend frying in batches of 4-6 depending on the size of your pan.
  
• Fry for a few minutes on each side or until golden all over.
  
• Once golden, transfer to a wire rack to allow the excess oil to drip off.
  
• Take a small bowl and mix 2 tbsp Worcestershire sauce and 1 tbsp tomato ketchup sauce together.
  
• Sprinkle the korokke with dried parsley and serve with the sauce.
  
• Enjoy!