To make the korokke

1. Wash and cut the kabocha. Carefully slice in half, remove the seeds then cut into long wedges.
2. Steam or boil the kabocha wedges for 15-20 minutes, or until soften and can be easily mashed with a fork.
3. Meanwhile, cut the yellow onion into small pieces. On a pan on medium heat, melt the butter, add in the onion and stir until the onion pieces are caramelized. This takes about 10 minutes.
4. When the pumpkin wedges are softened, remove from the pot. When they are cool enough to handle, remove the outer layer. Put the pumpkin the a bowl and finely mash with a fork.
5. Add in the bowl caramelized onions, plant milk, salt, pepper and flour. Mix well.
6. Form the pumpkin mixture into small balls (the mixture makes about 10-15 balls). The mixture is really soft, so chill the balls in the fridge for 15-30 mins to harden.

To fry the korokke

1. Prepare three shallow dishes or bowls for each coating: flour, milk and panko.
2. Dip each pumpkin balls into the coating.
3. On a pan, add oil, the pumpkin balls on a single layer to avoid overcrowding.
4. Fry/deep fry until all sides are golden. They fry really fast so be careful not to burn them. I suggest keeping the heat on medium high at first, then lower to medium low.
5. Once the croquettes are golden brown, remove them from the oil and put on a plate with kitchen towels to remove the excess oil. Sprinkle with more salt.
6. Serve on a plate with sliced cabbage, tomato wedges and tonkatsu sauce. Enjoy!