Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, japanese kabocha pumpkin croquette. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth! These croquettes will disappear in no time.
Japanese Kabocha Pumpkin Croquette is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Japanese Kabocha Pumpkin Croquette is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook japanese kabocha pumpkin croquette using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Japanese Kabocha Pumpkin Croquette:
- Take 500 g Kabocha Pumpkin
- Get 1 pinch salt
- Prepare 1 Tea Spoon Tensai Sugar
- Make ready 1 Tea Spoon Butter
- Prepare 3 Table Spoon Flour
- Get 1 Egg
- Make ready 8 Table Spoon Panko
- Take Oil for frying
Today we are having fried yummy treats. Japanese pumpkin croquettes - Kabocha Korokke. This channel introduces a variety of Japanese food and sweets recipes. 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.
So that’s going to wrap this up with this exceptional food japanese kabocha pumpkin croquette recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
