Kabocha Squash Japanese Croquettes

Hungry for more? This recipes was featured in a podcast episode!

---

This is a lighter, baked version of a croquette (korroke in Japanese) made with Kambocha squash and bacon. Serve with tonkatsu sauce or another dipping sauce that you love.

Prep Time: 45 min (including chilling)

Cook time: 10 min

Yield: about 15 croquettes

Ingredients

• 1½ lb kabocha squash

• 3 slices bacon

• 1/2 onion

• 1/2 Tbsp unsalted butter

• 1/2 tsp kosher salt

• 1/8 tsp freshly ground black pepper

• 1/2 cup all-purpose flour

• 1 large egg beaten

• 1/2 cup panko (Japanese breadcrumbs)

  
  

Directions

1. Cut the squash in half. Remove seeds and pith and cut into big chunks, about 2-inch pieces.

2. Set up the steamer basket in a large pot with water in the bottom. Steam the kabocha for about 20 mins or until fork-tender.

3. While steaming the kabocha, mince 1/2 an onion. Cut 3 slices bacon into small bits.

4. Heat 1/2 Tbsp unsalted butter in a large frying pan over medium heat. Add the onion and sauté for 2–3 minutes, then add the bacon. Cook until the onion is translucent. Set aside until the squash is finished steaming.

5. Remove the kabocha from the pot and let cool until you can touch (but still warm). Remove the skin using a knife. Kabocha skin is edible and you don’t have to remove it - that's up to you!

6. While they're chilling, pre-heat your oven to 400F.

7. Put all the squash in a bowl and mash with a fork. Add the onion and bacon mixture, then taste and season with salt and pepper.

8. Using a cookie scoop, form small balls (approx. 15-18 of them) and set on a baking tray. Cover and refrigerate for 15 mins to firm up.

9. Bread your croquettes: add 1 tbsp water to the beaten egg; coat each croquette in flour, dip in egg wash (allowing extra to drip off), and then roll in panko crumbs. Place them on a parchment-lined baking sheet.

10. Bake for about 10 mins until browned. Serve with tonjkatsu sauce, or dipping sauce of your choice.

    
    
    
    

Zhuzh it up!

• These are traditionally fried, rather than baked. If you want a crispier korroke (croquette), you might prefer that method.

  
  

This recipe was adapted from one found on justonecookbook.com