Kabocha Korokke Recipe
Panko-coated and deep-fried mashed Kabocha squash
Prep Time10 minutes mins
Cook Time15 minutes mins
Chilling Time1 hour hr
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: kabocha, korokke
Servings: 4 servings
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- 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
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.