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Kabocha Korokke is deep fried mashed kabocha squash combined with floor meat and onion. It’s a variation of Korokke (Japanese croquette), which is normally made with mashed potatoes. This beloved Japanese dish is nice to be served as an appetizer or predominant dish, and it’s excellent to pack in a bento field.
What’s Kabocha Korokke?
Korokke, deep fried mashed greens with meat, is certainly one of everybody’s favourite dishes in Japan. Korokke is normally made with mashed potatoes and floor beef, however in the present day I substituted potatoes with Kabocha squash, also called Japanese pumpkin. Kabocha is of course very candy and gentle when steamed, and it may be mashed very simply. In truth, I even made it simpler by utilizing a microwave as an alternative of steaming Kabocha.
Suggestions for making Kabocha Korokke
- Kabocha was skinned, minimize into cubes and microwaved on this recipe. You may also steam the Kabocha items with the pores and skin on and easily take away the pores and skin by hand when it’s gentle.
- Kabocha is of course candy and flavorful, so that you don’t want a number of seasonings apart from salt and pepper. I added a pinch of nutmeg on this recipe as the nice and cozy and nutty aroma goes nicely with Kabocha.
- On this recipe, you can also make 8 oval shapes or about 16 small balls. For those who function a dinner entree, oval shapes may be higher, and the ball formed Korokke is right for serving as an appetizer or positioned in a bento field.
- You possibly can put together the Kabocha Korokke prematurely. Comply with the steps till the Korokke is breaded, and freeze them earlier than frying. You possibly can drop the frozen Korokke instantly within the deep frying oil and fry till golden brown.
Extra Korokke Recipes
Japanese croquette made with candy kabocha squash, floor meat, and onion, then deep-fried till golden.
- 1 lb Kabocha squash (peeled, seeded, and cubed)
- 1 tsp oil
- 1/2 lb floor beef
- 1/2 onion (minced)
- 1/2 tsp salt
- 1/4 tsp nutmeg
- black pepper to style
- 1/4 cup flour
- 1 egg
- 1 cup Panko (bread crumbs)
- oil (for deep-frying)
- Tonkatsu sauce
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Place Kabocha in a microwave secure bowl. Cowl and cook dinner 6-8 minutes in microwave till gentle. Mash Kabocha within the bowl.
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Warmth oil in a pan and cook dinner floor beef till browned. Discard some extra oil if essential. Add the onion and saute for 2-3 minutes.
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Add the meat combination to the mashed Kabocha, and season with salt, pepper, and nutmeg. Combine nicely and let it cool sufficient to deal with.
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Form Kabocha combination into small spherical items or 8 oval shapes. Refrigerate for an hour.
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Coat the Korokke items with the flour, egg, and Panko (bread crumbs).
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Warmth deep frying oil to 350-375F, and fry them till golden brown.
This recipe was initially printed in August, 2013. The submit was totally up to date on January 19, 2026 with extra helpful content material, new photographs and a video.
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