Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese kabocha pumpkin croquette. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Japanese Kabocha Pumpkin Croquette is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Japanese Kabocha Pumpkin Croquette is something that I’ve loved my whole life. They are nice and they look fantastic.

When the autumn rolls in and all kinds of pumpkins and squash start to pile up in the front of the grocery store, I grab my favorite of all, Kabocha, and make these Kabocha Croquettes. In Japan, we call this Kabocha Korokke (かぼちゃコロッケ). Kaboccha, a Japanese winter pumpkin (squash), is a staple in Japanese cuisine.

To begin with this recipe, we must prepare a few ingredients. You can cook japanese kabocha pumpkin croquette using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Japanese Kabocha Pumpkin Croquette:

1. Make ready 500 g Kabocha Pumpkin
2. Get 1 pinch salt
3. Make ready 1 Tea Spoon Tensai Sugar
4. Prepare 1 Tea Spoon Butter
5. Take 3 Table Spoon Flour
6. Take 1 Egg
7. Make ready 8 Table Spoon Panko
8. Prepare Oil for frying

Japanese pumpkin croquettes - Kabocha Korokke Crunchy, vibrant looking small pumpkin fried balls. Kabocha are Japanese winter squashes with a dark green outer skin and orange flesh inside. Its color is very similar to butternut squash, but the difference stays in how dense is the flesh and also in taste too. Korokke, deep fried mashed vegetables with meat, is one of everyone's favorite dish in Japan.

Instructions to make Japanese Kabocha Pumpkin Croquette:

1. Take seeds out of Kabocha and clean.
2. Cut off the green part of Kabocha, and cut into 2〜3 cm (1 inch) cube. Then put all cubed Kabocha into bowl (microwaveable).
3. Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft.
4. Mash 3, then add salt, sugar, and butter, and mix well.
5. Divide 4 into 10, and make round shape cakes.
6. Drench 5 to flour thoroughly but lightly, and beated egg, then panko.
7. Heat the frying oil to 180°C (350°F), then fry 6 until golden brown.
8. Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip.

Korokke is usually made with mashed potatoes and ground beef, but today I substituted potatoes with Kabocha (Japanese pumpkin.) Kabocha is naturally very sweet and soft when steamed, and it can be mashed very easily. Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. In fact, it is sometimes called Japanese pumpkin. Its outer appearance, however, is completely different from a pumpkin, with a jade-green rind streaked with a lighter green. Kabocha Korokke/Pumpkin Croquette Korokke (croquette) is a popular snack in Japan.

So that’s going to wrap it up with this special food japanese kabocha pumpkin croquette recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!