Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, japanese kabocha pumpkin croquette. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Japanese Kabocha Pumpkin Croquette is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Japanese Kabocha Pumpkin Croquette is something which I’ve loved my whole life. They are nice and they look fantastic.
Kaboccha, a Japanese winter pumpkin (squash), is a staple in Japanese cuisine. It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke. Kabocha croquettes (korokke) is our family's fall favorite.
To begin with this recipe, we must first prepare a few ingredients. You can cook japanese kabocha pumpkin croquette using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Japanese Kabocha Pumpkin Croquette:
- Prepare 500 g Kabocha Pumpkin
- Get 1 pinch salt
- Get 1 Tea Spoon Tensai Sugar
- Make ready 1 Tea Spoon Butter
- Take 3 Table Spoon Flour
- Make ready 1 Egg
- Make ready 8 Table Spoon Panko
- Get Oil for frying
Prior moving to US, I had absolutely no idea how many types of pumpkin are out there. Today we are having fried yummy treats. Take seeds out of Kabocha and clean. OK, so strictly speaking I can't call this recipe kabocha korroke as I didn't actually have any of those beautiful deep green Kabocha squashes (or Japanese pumpkins) on hand.
Steps to make Japanese Kabocha Pumpkin Croquette:
- Take seeds out of Kabocha and clean.
- Cut off the green part of Kabocha, and cut into 2〜3 cm (1 inch) cube. Then put all cubed Kabocha into bowl (microwaveable).
- Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft.
- Mash 3, then add salt, sugar, and butter, and mix well.
- Divide 4 into 10, and make round shape cakes.
- Drench 5 to flour thoroughly but lightly, and beated egg, then panko.
- Heat the frying oil to 180°C (350°F), then fry 6 until golden brown.
- Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip.
Fried potato balls with salad leaf mix and basil on a plate. Small golden fried balls made from mashed potatoes, eggs, flour, salt and pumpkin seeds. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.
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