Kabocha Korokke Recipe
Panko-coated and deep-fried mashed Kabocha squash
Equipment
- 1 deep-frying pot
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
- flour
- eggs
- Panko (bread crumbs)
- oil (for deep-frying)
- Tonkatsu sauce
US Customary - Metric
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. Add onion and saute until onion is cooked.
- Mix Kabocha and meat mixture and add salt, pepper, and nutmeg. Let it cool.
- Shape Kabocha mixture into small round pieces (or 8 oval shapes.) Refrigerate for an hour.
- Coat with flour, then eggs, and finally Panko (bread crumbs).
- Heat deep frying oil to 350-375F, and fry them until golden brown.