Japanese croquette made with sweet kabocha squash, ground meat, and onion, then deep-fried until golden.
Video
Equipment
Ingredients
- 1 lb Kabocha squash (peeled, seeded, and cubed)
- 1 tsp oil
- 1/2 lb ground beef
- 1/2 onion (minced)
- 1/2 tsp salt
- 1/4 tsp nutmeg
- black pepper to taste
- 1/4 cup flour
- 1 egg
- 1 cup Panko (bread crumbs)
- oil (for deep-frying)
- Tonkatsu sauce
Instructions
- Place Kabocha in a microwave safe bowl. Cover and cook 6-8 minutes in microwave until soft. Mash Kabocha in the bowl.
- Heat oil in a pan and cook ground beef until browned. Discard some excess oil if necessary. Add the onion and saute for 2-3 minutes.
- Add the meat mixture to the mashed Kabocha, and season with salt, pepper, and nutmeg. Mix well and let it cool enough to handle.
- Shape Kabocha mixture into small round pieces or 8 oval shapes. Refrigerate for an hour.
- Coat the Korokke pieces with the flour, egg, and Panko (bread crumbs).
- Heat deep frying oil to 350-375F, and fry them until golden brown.