Kabocha is a type of squash, often called a Japanese pumpkin. It is small-medium in size (around 25-30cm diameter). Its flesh is bright orange which contrasts beautifully with its dark green skin. They are also pretty easy to grow. And it is a truth universally acknowledged that home-grown vegetables are always more delicious than shop bought ones.
This year we grew three of the beauties in our little garden and the very first thing we wanted to make once harvested, was ‘korroke’, a Japanese version of croquettes (the word is spelled in katakana, the phonetic alphabet used for words of international origin). It’s the sort of dish that you would find in a Japanese izakaya (a bar that sells alcohol and tasty snacks/small dishes). They are simple to make and utterly scrumptious. Here’s our recipe for Kabocha Korroke – Pumpkin Croquettes:
1 kabocha pumpkin. If you can’t get a kabocha, other squash can be used. Pumpkin might be a bit too squishy but something like a butternut squash would work well.
1 egg (vegans can use corn starch mixed with warm water in an approximate ratio of 1:3)
50g (approx) Plain flour
50g (approx) Panko breadcrumbs
Pinch of salt
Oil for frying/spray oil for baking
Tonkatsu sauce to eat with (Brown sauce will work well if you can’t get tonkatsu)
Cut the pumpkin in half and then into slices. Remove the seeds (we kept loads of seeds and dried them so that we can sow them next year).
Arrange the slices into a steaming bowl. We tend to use the Asian style bamboo baskets as they stack very nicely and can just sit on top of a saucepan of boiling/simmering water.
Steam for around 15 minutes or until the pumpkin is soft – a knife should easily sink into the flesh. (If you don’t have a steamer you can bake the pumpkin slices in the oven for around 40 minutes.)
Although the skin of the kabocha is edible, for the purposes of the korroke it is best to remove it. (You can treat yourself to pumpkin skin snacks – once they have cooled down a bit – while you continue the preparation.)
Add a pinch of salt and mash the pumpkin using a potato masher. It is possible to add other flavourings at this stage if you wish. Some recipes add sautéed onions, others lashings of butter, yet others include shichimi (Japanese seven spice mix). We just seasoned with the salt, which brings out the natural flavour of the kabocha, in this instance.
Form into patties.
Panko are Japanese breadcrumbs. They are crispy and super dry, usually made from white bread. You can buy panko in most supermarkets these days but ordinary breadcrumbs will be fine if you can’t find them. Set out three bowls. One for flour, one for an egg, lightly beaten, and one for the panko.
Dip each patty in the flour, then the egg, then the panko. This process can get a little messy (especially if you are a clumsy cook). Do not attempt to take photos using your phone if you have sticky fingers.
There are several options for cooking. Bear in mind that the pumpkin is already cooked so the korroke don’t need long. We’ve recently invested in an air fryer so thought we would use that. Just spray the patties with oil and cook at 190C for 4 minutes on each side. You can also bake them in the oven for about 8 minutes. Or you can fry them the old-fashioned way in vegetable oil for a couple of minutes on each side or until the panko are golden.
Then it’s time to scoff! Korroke are often served with tonkatsu sauce. This is a sweet and tangy sauce that perfectly complements the pumpkin. If you can’t find tonkatsu, brown sauce (the type you eat with a cooked breakfast) is a good substitution. Other accompaniments can include mayo or a soy based dipping sauce. Best served with a nice, cold beer. Or two.