Korokke (コロッケ) is the Japanese adaptation of the French croquette, a breaded and deep-fried patty made from mashed potatoes or ground meat mixed with vegetables. It’s a popular comfort food in Japan and is typically enjoyed as a snack or as part of a meal, often served with tonkatsu sauce or Worcestershire sauce.

Kabocha Korokke is a popular Japanese dish that combines the flavors of kabocha, a type of Japanese pumpkin or winter squash, with the crispy texture of korokke, which are Japanese-style croquettes. This dish is a beloved comfort food in Japan, especially during the autumn and winter months when kabocha is in season.

If you are unable to find kabocha near you (although it is very common at most Asian markets, as well as many grocery stores during the fall/winter months), or are hesitant to try it, you can also check out my Korokke recipe that uses potatoes as the filling instead.

Ingredients

The ingredients used for Korokke can vary depending on what fillings you want to put in. However, one thing all Korokke have in common is their panko (パン粉). It’s a type of breadcrumb that is widely used in Japanese cuisine, especially for dishes like korokke, tonkatsu (breaded pork cutlet), and ebi fry (breaded shrimp). Panko is known for its light, airy texture and the extra crispiness it provides when fried.

If you are wanting to get a little adventurous in your cooking, there are many other variations of Korokke that you can try out:

Kabocha Korokke: Made with kabocha (Japanese pumpkin) instead of potatoes, offering a slightly sweet flavor (this is the korokke variation for this recipe).

Kani Cream Korokke (カニクリームコロッケ): A variation that returns to the croquette’s creamy origins, using a béchamel sauce mixed with crab meat.

Potato Korokke (ジャガイモコロッケ): The most common version, made with mashed potatoes mixed with ground meat (beef, pork, or chicken) and sometimes onions. The mixture is shaped into patties, breaded with panko (Japanese breadcrumbs), and deep-fried until golden brown.

Try My Potato Korokke Recipe

What is Kabocha?

Kabocha is a green-skinned squash with a bright orange flesh that is sweet and slightly nutty. It’s often compared to butternut squash but is a bit drier and denser in texture. Kabocha is used in various Japanese dishes, and is fairly popular in Japan.

If you are wanting to get a little adventurous in your cooking, there are many other ways to prepare kabocha that you can try out:

Roasted Kabocha: Slice kabocha into wedges, season with salt, pepper, and a drizzle of olive oil, then roast until tender and caramelized.
Kabocha Tempura: If you’ve ordered tempura from a restaurant before, odds are you’ve probably had this: thin slices of kabocha coated in a light tempura batter and deep-fried.
Kabocha Nimono (Simmered Kabocha): Kabocha is simmered in a mixture of dashi, soy sauce, and mirin until tender.
Kabocha Soup: Kabocha is pureed into a creamy soup, often with onions, garlic, and broth, and sometimes with a touch of cream.
Kabocha Pie: Similar to pumpkin pie, kabocha is pureed and mixed with sugar, spices, and eggs, then baked in a pie crust.
Kabocha Bread or Muffins: Pureed kabocha is incorporated into bread or muffin batters, adding moisture and sweetness.

Kabocha Korokke

Author: kyriethefoodie
Total Time: 1 hour

Print Recipe

Description

Kabocha korokke with pieces of bacon is a crispy, golden croquette filled with creamy, sweet kabocha and savory, smoky bacon, creating a delightful balance of flavors and textures.

Ingredients

Units Scale

*Before cutting into the kabocha, I typically microwave it for 1-3 minutes to soften it a little, since the outer layer can be pretty tough.

250 grams kabocha, diced (skin on) – about 1/4 of a large kabocha
Salt and pepper, to taste
3 strips bacon, cut into small pieces
1 egg, beaten
1/3 cup flour, for coating (use more or less as needed)
1 1/2 cups panko, for coating (use more or less as needed)
Vegetable oil, for frying

Tonkatsu Sauce (for dipping – visit here for store-bought sauce):

2 tablespoon soy sauce
3 tablespoons Worcestershire sauce
1/2 cup ketchup
1 teaspoon honey

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Instructions

Place the diced kabocha in a large steamer and bring the water for it to a boil. Steam until the kabocha are tender, about 18-20 minutes.
Cut off the green skins of the kabocha and place into a bowl.
Mash the kabocha with a fork until smooth. Season with salt and pepper.
In a medium-sized pan, cook your pieces of bacon until they are golden brown. Add the bacon to the bowl with the kabocha and mix to spread throughout the kabocha mixture.
Take a portion (~2 tablespoons) of the mixture and shape it into round balls, about 1 1/2 inches wide.
Prepare three shallow dishes: one with flour, one with the beaten egg, and one with panko.
Dredge each korokke patty in flour, then dip it in the beaten egg, and finally coat it in panko.
Heat at least 2 inches of vegetable oil in a large skillet or frying pan over medium heat. Fry the korokke patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove the korokke from the oil and drain on paper towels to remove excess oil. Serve hot with tonkatsu sauce.