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Kabocha Korokke


  • Author: kyriethefoodie
  • Total Time: 1 hour

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

  1. 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.
  2. Cut off the green skins of the kabocha and place into a bowl.
  3. Mash the kabocha with a fork until smooth. Season with salt and pepper.
  4. 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.
  5. Take a portion (~2 tablespoons) of the mixture and shape it into round balls, about 1 1/2 inches wide.
  6. Prepare three shallow dishes: one with flour, one with the beaten egg, and one with panko.
  7. Dredge each korokke patty in flour, then dip it in the beaten egg, and finally coat it in panko.
  8. 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.
  9. 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