Kabocha Korokke Recipe
Kabocha Korokke is deep fried mashed kabocha squash mixed with ground meat and onion. It is a variation of Korokke (Japanese croquette), which is usually made with mashed potatoes. This beloved Japanese dish is great to be served as an appetizer or main dish, and it’s perfect to pack in a bento box.
Ingredientes · Raciones 4
- 1 libra de calabaza Kabocha (pelada, sin semillas y cortada en cubos)
- 1 cucharadita de aceite
- 1/2 libra de carne molida
- 1/2 cebolla (picada)
- 1/2 cucharadita de sal
- 1/4 cucharadita de nuez moscada
- pimienta negra al gusto
- 1/4 taza de harina
- 1 huevo
- 1 taza de panko (pan rallado)
- aceite (para freír)
- salsa tonkatsu
Método · 15 min
- Coloca la calabaza Kabocha en un recipiente apto para microondas. Tapa y cocina de 6 a 8 minutos en el microondas hasta que esté blanda. Tritura la calabaza Kabocha en el recipiente.
- Calienta el aceite en una sartén y cocina la carne molida hasta que se dore. Si es necesario, retira el exceso de aceite. Agrega la cebolla y sofríe durante 2-3 minutos.
- Añade la mezcla de carne al puré de calabaza Kabocha y sazona con sal, pimienta y nuez moscada. Mezcla bien y deja enfriar lo suficiente para poder manipularlo.
- Forme la mezcla de calabaza Kabocha en pequeños trozos redondos o en 8 formas ovaladas. Refrigere durante una hora.
- Reboza los trozos de Korokke con la harina, el huevo y el Panko (pan rallado).
- Calienta el aceite para freír a 175-190 °C y fríelos hasta que estén dorados.
What is Kabocha Korokke?
Korokke, deep fried mashed vegetables with meat, is one of everyone’s favorite dishes in Japan. Korokke is usually made with mashed potatoes and ground beef, but today I substituted potatoes with Kabocha squash, also known as Japanese pumpkin. Kabocha is naturally very sweet and soft when steamed, and it can be mashed very easily. In fact, I even made it easier by using a microwave instead of steaming Kabocha.
Tips for making Kabocha Korokke
- Kabocha was skinned, cut into cubes and microwaved in this recipe. You can also steam the Kabocha pieces with the skin on and simply remove the skin by hand when it’s soft.
- Kabocha is naturally sweet and flavorful, so you don’t need a lot of seasonings other than salt and pepper. I added a pinch of nutmeg in this recipe as the warm and nutty aroma goes well with Kabocha.
- In this recipe, you can make 8 oval shapes or about 16 small balls. If you serve as a dinner entree, oval shapes might be better, and the ball shaped Korokke is ideal for serving as an appetizer or placed in a bento box.
- You can prepare the Kabocha Korokke in advance. Follow the steps until the Korokke is breaded, and freeze them before frying. You can drop the frozen Korokke directly in the deep frying oil and fry until golden brown.
