Recipe: Appetizing Japanese Kabocha Pumpkin Croquette

Japanese Kabocha Pumpkin Croquette. Japanese Kabocha pumpkin is called Kabocha Potkin. There is a very big difference between Jap pumpkin and Kabocha Potkin, namely the texture and dryness of the latter. Jap Pumpkin has a high water content and very soft skin.

Japanese Kabocha Pumpkin Croquette It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke. Traditional Japanese korokke is made with potatoes and is often mixed with ingredients such as ground beef, onions, corn, or other vegetables, or curry seasoning. Drain thoroughly, then mash and set aside to cool. You can have Japanese Kabocha Pumpkin Croquette using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Japanese Kabocha Pumpkin Croquette

  1. It's 500 g of Kabocha Pumpkin.
  2. Prepare 1 pinch of salt.
  3. Prepare 1 Tea Spoon of Tensai Sugar.
  4. It's 1 Tea Spoon of Butter.
  5. You need 3 Table Spoon of Flour.
  6. It's 1 of Egg.
  7. You need 8 Table Spoon of Panko.
  8. Prepare of Oil for frying.

Japanese Pumpkin Croquettes (Kabocha Korokke) Japanese pumpkin croquettes or kabocha korokke is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth! These croquettes will disappear in no time. Perfectly-crunchy "non-fry" croquette (korokke) using Japanese pumpkin, kabocha - healthy, delicious and super easy to make!

Japanese Kabocha Pumpkin Croquette instructions

  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..

You must be thinking I'm on some kind of a fried food quest here, making cutlet , croquette then yet another kind of croquette! Place Kabocha in a microwave safe bowl. Heat oil in a pan and cook ground beef until browned. Add onion and saute until onion is cooked. Mix Kabocha and meat mixture and add salt, pepper, and nutmeg.

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