Kabocha korokke is a delicious Japanese twist on the classic French croquette, using sweet kabocha pumpkin instead of potato. This substitution gives the dish a unique flavor and creamy texture with a hint of natural sweetness.
You can roast or steam the kabocha until tender, then mash it into a smooth purée. Sautéed onions add aroma and depth, while a splash of soy sauce enhances the pumpkin’s natural sweetness. A small amount of miso adds a gentle umami note.
Kabocha is especially well suited for korokke because of its naturally dense, creamy texture, which holds together well without much binding. Its natural flavor allows the seasoning to stay light. Letting the mashed pumpkin cool slightly before shaping helps the mixture firm up and coat evenly.
The mixture is shaped into patties or ovals, coated in flour, dipped in egg wash, and rolled in panko breadcrumbs, creating a crisp, golden exterior. They can be fried for a classic crunchy finish or baked for a lighter option.
When shaping, avoid pressing too firmly to keep the inside soft. If the mixture feels loose, chilling it briefly helps it hold its shape. For frying, maintain steady oil temperature so the coating turns golden without absorbing excess oil. If baking, lightly brushing with oil helps achieve crispness.
Kabocha korokke are best enjoyed warm and work well as a side dish or snack. They pair nicely with mayo or a sweet and savory tonkatsu sauce. The contrast between the crisp coating and creamy filling makes each bite comforting and satisfying.
Whether served at a gathering or enjoyed as a cozy homemade treat, kabocha korokke is a reliable favorite for anyone who loves simple, flavorful comfort food.
Instructions
1) Preparing the Pumpkin
2) Preparing the Fillings
Expert's Tip
3) Combine the Mixture
4) Shaping
5) Breading
6) Frying
7) Serving
