Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Japanese Kabocha Pumpkin Croquette. one of my favorites food. This time, I am going to make it a little bit tasty. This will be really deliciou

Kaboccha, a Japanese winter pumpkin (squash), is a staple in Japanese cuisine. It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke. Kabocha croquettes (korokke) is our familys fall favorite.

These croquettes will disappear in no time. When the autumn rolls in and all kinds of pumpkins and squash start to pile up in the front of the. Crispy yet creamy, these Japanese Pumpkin Croquettes are just perfect fall appetizers!

The Ingredients need to make Japanese Kabocha Pumpkin Croquette:

1. Prepare 500 g of Kabocha Pumpkin
2. You need 1 pinch of salt
3. Prepare 1 Tea Spoon of Tensai Sugar
4. Prepare 1 Tea Spoon of Butter
5. You need 3 Table Spoon of Flour
6. You need 1 of Egg
7. It’s 8 Table Spoon of Panko
8. You need of Oil for frying

Today we are having fried yummy treat Take seeds out of Kabocha and clean. This channel introduces a variety of Japanese food and sweets recipe Still one of my favorite uses of leftover pumpkin!

Step to make Japanese Kabocha Pumpkin Croquette:

1. Take seeds out of Kabocha and clean.
2. Cut off the green part of Kabocha, and cut into 2〜3 cm (1 inch) cube. Then put all cubed Kabocha into bowl (microwaveable).
3. Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft.
4. Mash 3, then add salt, sugar, and butter, and mix well.
5. Divide 4 into 10, and make round shape cake
6. Drench 5 to flour thoroughly but lightly, and beated egg, then panko.
7. Heat the frying oil to 180°C (350°F), then fry 6 until golden brown.
8. Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip.

OK, so strictly speaking I cant call this recipe kabocha korroke as I didnt actually have any of those beautiful deep green Kabocha winter squashe Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North. Fried potato balls with salad leaf mix and basil on a plate. Small golden fried balls made from mashed potatoes, eggs, flour, salt and pumpkin seed

So that’s going to wrap it up with this special food Japanese Kabocha Pumpkin Croquette. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!