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
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: Makes 6-8 small korokke