VIDEO| Make this pumpkin croquette recipe your new fall go-to!

VIDEO| Make this pumpkin croquette recipe your new fall go-to!

by Shoji Kudaka
Stripes Okinawa

Kabocha korokke, is a common and very popular bento meal item. You’ll find this in many schoolchildren’s lunch boxes when autumn arrives as it’s a great way for moms to get their kids to eat more veggies.

Due to its popularity, you’ll also find this premade frozen at your local grocery store, but the recipe is so simple and customizable, so it’s worth a try.

Harvested from summer through fall, squash is commonly consumed in Japan during autumn. Given its preservability and ripening over a few months, it is also associated with several winter dishes.

As squash ripen and sweeten in autumn, now is the time to add kabocha to your grocery list. And, there’s no better way than with a freshly fried kabocha korokke!

Ingredients

  • 400g kabocha squash
  • 15g butter
  • 15cc sugar or cinnamon sugar
  • 2.5cc soy sauce
  • 1 pack of raisins (28.35g)
  • Flour (enough to coat 7 to 8 croquettes)
  • 1 large egg
  • Breadcrumbs (adequate amount to coat 7 to 8 croquettes)
  • About 400g of canola oil

Recipe

Slice squash and remove seeds.

Peel off the skin and slice it into several pieces (400g in total).

Place squash on a plate and add water (15cc). Wrap the food and plate in plastic wrap.

Microwave it for 4 to 4.5 minutes (600W).

Put the heated squash in a bowl with butter, sugar (cinnamon sugar), and soy sauce. Mush them together until you get a dough-like consistency.

Add raisins (1 pack, 28.35g)

Mold the dough to suit your taste (7 to 8 pieces).

Coat the pieces with flour, beaten egg, and bread crumbs.

Fry until golden brown, then transfer to a plate with a couple of layers of paper towels to strain the oil.

When the croquettes have cooled enough to not burn you, it’s time to dig in.

Bon appetite!

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