Kabocha korokke is a Japanese pumpkin croquette dish deep-fried with panko and served with a tonkatsu sauce. Crunchy and bursting with flavors!
The inspiration behind this Kabocha Korokke recipe
If you have been following me for some time, you probably know that I love Japanese food. I have worked at a Japanese restaurant before, and one of my favourite side dishes to eat there is Korokke (croquettes), most commonly made with potatoes. It’s also often used in ramen dishes or served with a side of salad.
Since it’s pumpkin season, let’s make this dish using Kabocha – a type of Japanese winter squash. It can be found in some farmer markets or the Asian supermarkets, if you cannot access it you can also use pumpkin or butternut squash. Fried with panko breadcrumbs, it’s crunchy on the outside, while soft and sweet on the inside. It’s the perfect way to elevate your pumpkin!
Ingredients of this dish
The korokke is made of a mix of the following ingredients:
Kabocha squash, or other types of winter squash like butternut squash
Yellow onion: caramelized diced onions with vegan butter
Salt and pepper to taste
Form the mixture into equal-sized croquettes (about 10-15 croquettes). Chill them in the fridge for 15-30 to harden and make the mixture easier to handle.
Then coat the mix with a mixture of:
1st bowl: Flour
2nd bowl: Soy milk
3rd bowl: Panko breadcrumbs
After that, fry or deep fry the croquettes in neutral-flavored oil until crispy. Then serve with a side of cabbage and tomatoes and tonkatsu sauce! Or serve it with Japanese curry and rice.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!