Kabocha Korokke – Pumpkin Croquette

The Korokke, or croquette in French, is one of Japan’s most popular deli-made foods on the market. It is deep-fried, crispy-on-the-outside and pillowy-on-the-inside and consists of breaded mashed potato patties, mixed with minced meat and onion. These delicious crunchy patties of joy are found across the country on many restaurant menus (particularly in kid’s set meals), in supermarkets and even convenient stores, where they are kept warm behind a glass heating box.

 

For many years now, this popular “street food” fare has evolved into a dish that is now made with an extensive choice of fillings.  Fillings can include mashed potato mixed with a white sauce – “cream Korokke”, mashed potato with white sauce and crab – “cream kani Korokke” (Kani means crab), curry flavored mashed potato – “curry korokke”, just to name a few.  The recipe I am introducing today is the Kabocha Korokke, or Pumpkin Croquette.

 

As the name depicts, it is made using mashed Kabocha (Japanese pumpkin) instead of mashed potato.  The Japanese kabocha is naturally rich and sweet and tastes wonderful fried; be it pan-fried, as tempura or as a croquette.  The original Korokke and Kabocha Korokke are my favorite varieties!  

 

It is said that the Korokke was initially introduced by the French to Japan in 1887.  The Japanese have since grown to adore this low-cost food, even sandwiching the patties covered with thick Japanese Worcestershire between two slices of bread, creating a Korokke sandwich, called Korokke sando or Korokke pan (pan, meaning bread).  Yes, its carbs on carbs – and oh so yummy!

 

Let’s get cooking!

INGREDIENTS

·      1 kg kabocha (Japanese pumpkin, or any other sweet pumpkin – like butternut squash)

·      water (for steaming – amount depends on your steamer)

·      ½ tsp sugar

·      ½ tsp salt

·      ½ medium yellow/white onion

·      1 tbsp canola oil

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·      2 eggs

·      ½ cup flour

·      ½ cup panko breadcrumbs

·      Oil for deep frying

 

·      Extra flour (for flouring hands, if shaping patties is done with warm puree)

METHOD

 

1)    Wash the pumpkin, remove the seeds, fibers, and most of the dark green skin (the Japanese pumpkin skin can be boiled with the pumpkin and eaten – unlike many European types – so even if little remains, it’s no problem). Slice into approximately 3.5 cm thick slices and then into 2.5 cm chunks.   

2)    Prepare a pot with a shallow amount of water (so that the water won’t touch the pumpkin) and place steamer basket in the pot and turn heat onto high.

 

3)    Once water starts to boil, turn down heat to medium, place pumpkin chunks into the steamer and cover.  Allow to steam for around 10-12 minutes, until the pumpkin can be pierced easily with a toothpick. 

4)    Chop up the onion.  Heat a pan and add the 1 tbsp vegetable oil (ie. Canola) and sauté the onion until translucent and cooked through.  Do not brown.  Once cooked, set aside on a plate, allowing it to cool.

 

5)    Remove steamed pumpkin from the basket and place in a large bowl.  Using a potato masher or fork, mash the pumpkin until it becomes a rough puree.  Add the salt, sugar, and onion to the pumpkin mash and mix until well incorporated. Allow to cool.  For easier patty forming, place the puree in the fridge for an hour or so.  You can form them when the puree is still warm, but it requires a more delicate hand.

6)    If forming patties is done when puree is still warm, prepare a bowl of flour for your hands.  Prepare 3 deep plates: 1 for the eggs (beaten), 1 for flour and 1 for panko breadcrumbs.

7)    Heat up some oil in a pan for deep-frying, normally 2 cm in height from the bottom of the pan.

8)    Dust your hands with flour and pick up around ¾ cup of the puree and form the patty into an oval shape around 10 cm long, 7 cm wide and 2 cm thick.  Carefully dip the patty into the deep plate with flour, coating it on all sides, followed by dipping it in egg and finishing the dipping process off in the breadcrumbs.  Set aside on a plate lined with a paper towel or parchment paper.  Continue with the remaining puree. 

9)    Check the temperature of the oil by using a wooden chopstick and placing it, thicker side down into the oil, touching the bottom of the pan.  If bubbles start to energetically form around the chopstick, then the oil is ready for frying.

10) Gently place around 2-3 patties into the pan and fry for around 20-30 seconds on each side, until golden brown.  Remove and set on a cooling rack and continue with the remaining patties.  

11) Serve topped with a drizzle of Worcestershire sauce, a side of rice, and thinly sliced cabbage salad with fresh tomatoes, or an ice plant salad.

ITADAKIMASU!!! En Guete! Bon Appetit! Buon Appetito! Guten Appetit!

 

Let us know if you give this recipe a try! We’d love to hear from you!

 

Gastronomically yours,

 

💖 Pia