Name: How to Make Kabocha Korokke (Japanese Pumpkin Croquette Recipe)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 600 grams kabocha, peeled and deseeded; 200 grams medium ground beef; 200 grams onion, small diced; 1 Tbsp red miso paste; 1 tsp soy sauce; Salt to taste; Black pepper to taste; Flour; 1 egg; Breadcrumbs; Black sesame seeds (optional); Oil (for frying)

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How to Make Kabocha Korokke (Japanese Pumpkin Croquette Recipe)

Vegetarian Squash Easy Side Dish Meal Prep-Friendly

Kabocha korokke is a delicious Japanese twist on the classic French croquette, using sweet kabocha pumpkin instead of potato. This substitution gives the traditional French dish a unique flavor and creamy texture with a hint of natural sweetness.

You can roast or steam kabocha until tender, then mash it into a smooth, creamy purée. For a flavor boost, mix in some sautéed onions, which add a lovely aroma and depth to the dish. You can also add a splash of soy sauce to bring out the squash's natural sweetness, along with a touch of miso for a delicious umami kick.

The mixture is shaped into cute little patties or ovals, coated in flour, dipped in egg wash, and rolled in panko breadcrumbs, creating a crispy, golden exterior when cooked. They can be fried to achieve a crunchy, golden finish or baked for a lighter alternative.

Kabocha korokke are best enjoyed warm, making them a perfect addition to any meal or a tasty snack on their own. They pair well with a variety of dips, such as mayo or a sweet and savory tonkatsu sauce. The contrast between the crispy coating and the sweet, creamy filling makes every bite delightful.

Whether you’re serving them at a gathering or enjoying them as a cozy treat, kabocha korokke is sure to be a hit to everyone who loves a comforting and flavorful bite.

Overview

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Total servings: 4

Difficulty: Easy

Ingredients

600 grams kabocha, peeled and deseeded
200 grams medium ground beef
200 grams onion, small diced
1 Tbsp red miso paste
1 tsp soy sauce
Salt to taste
Black pepper to taste
Flour
1 egg
Breadcrumbs
Black sesame seeds (optional)
Oil (for frying)

Expert's Tip

If you're looking for a reliable and versatile frying pot, this deep fryer is my top choice. It comes with a built-in thermometer, an oil drainage rack, and a lid, making it incredibly easy to achieve perfectly fried dishes every time.

Instructions

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1) Preparing the Pumpkin

Cut, peel, and deseed the pumpkin, then steam it until tender. Next, place the stemmed pumpkin into a large bowl and mash it while still warm and set aside.

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2) Preparing the Fillings

Chop the onions into a small dice, then add the ground beef to a hot non-stick pan and season it lightly with salt and pepper. Next, cook the ground beef and add the diced onions, sautéing until the onions are soft. Then stir in the red miso paste and soy sauce. Sauté well and set aside.

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3) Combine the Mixture

Combine the sautéed onions and beef with the mashed pumpkin, and mix well.

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4) Shaping

To ensure they cook evenly, shape them all to be the same size and shape. It’s a good idea to use an ice cream scoop for uniformity. Once shaped, rest them in the fridge for 30 minutes.

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5) Breading

Mix black sesame seeds into the breadcrumbs, coat the korokke with flour, dip it in egg, and cover it with breadcrumbs. Repeat this process for all pieces.

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6) Frying

Add cooking oil to the fryer pot and heat it to 350°F. Tip: Dip the end of a wooden spoon or chopstick into the oil and if bubbles form around it, the oil is hot enough.

Fry the korokke, flipping as needed, until they are golden brown and crispy, which should take about 2-3 minutes. Since the filling is already cooked, you only need to fry them until golden brown, then set aside.

7) Serving

Enjoy your kabocha korokke while they are hot! These korokkes are already well-seasoned, so there's no need for sauce, but feel free to add some if you like.

For storage, you can keep the fried korokke in the fridge for 2-3 days, and to freeze them, wrap either uncooked or cooked korokke in plastic wrap, where they will last for a month.

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

View articles by Mana Sobral