Kabocha Korokke (Squash Korokke)

KABOCHA KORROKKE is mashed Kabocha fried with bread crumbs.

It has a rich taste of Kabocha and it is very healthy. 

If you like strong taste this might be a little unsatisfying at first but I'm sure you will like it when you get used to the taste!

If you want the original Kabocha taste you can make the filling just with Kabocha. 

If you want some more taste, you can add Miso, Onion and Cheese.

Kabocha Korokke

Cook time: 1hour
Serves 8 people

Ingredients

4 lb Kabocha Squash( You can substitute with Buttercup Squash)

2 cup bread crumbs 

2 egg, beaten

1/2 all purpose flower

Optional

7 table spoon Miso

1 onion

1/2 cup cheese

1. Take out the seeds and cut them in to 1 inch square. 

   

   The size of Kabocha used in this recipe 

   
   
   
2. Steam Kabocha for 15 Min or till it gets soft enough to mash it. ( You might need to use two batches or steam twice due to the amount)
3. Mince onion.
   
4. Heat pan over high with a little bit of oil and add minced onion and Miso, mix it well and cook till onion is cooked.
5. In a bowl mash the Kabocha and mix in onion.
6. Once its cool enough, make a oval shape or any shape you want.  Cheese If you want cheese in it, make sure you put it in the middle and rap it with Kabocha, if cheese is not in the middle it might create a hole while frying. Size You can make it bigger but if you want to freeze it it will be better to stick with the size in the picture. Smaller size is easier to toast and easier to pack for lunch.

   

   Korokke with cheese. Make sure you put the cheese in the middle and rap it with Kabocha.

   

   Kabocha Korokke before frying

   

   The size of Korokke

7. Put oil in a pan, oil only needs to cover half of the Korokke. Heat the pan over medium heat. 
8. Cover the Korokke surface with the flower, beaten egg, bread crumb. Make sure you do this in the order of flower, egg, bread crumb and make sure you cover the surface with bread crumb really well. 
9. Fry it in medium heat oil, flip it when the color turns golden brown. About 2 min for each side.

   

   About 2 min each side, till it turns golden brown

   
   
   

   

   Obento with Kabocha Korokke
   
   
   
   
   

Serve: You can serve with Ketchup, any kind of sauce you like!

Freezing: Make sure you drain the oil much as you can. When its room temperature put it in a container and freeze it. To keep the bread crumb crunchy, use a toaster oven when packing for lunch!