This is a variation of korokke (croquette). Naturally sweet kabocha makes a delicious filling.
Yield: 4 servings
- 1 lb kabocha, seeds removed, peeled, cut into small chunks
- 1/2 onion, finely chopped
- 3 Tbsp heavy cream
- Salt and pepper
- 1 egg, beaten
- flour and panko breadcrumb for coating
- vegetable oil for frying
- tonkatsu sauce or Worcestershire sauce
Place kabocha pieces on a microwave-safe plate and cover with plastic wrap and cook in microwave until softened. Mash the kabocha in a bowl and set aside. Heat 2 tsp of vegetable oil in a medium skillet and saute onion until softened. Let it cool. Mix the onion with kabocha in the bowl. Add heavy cream and mix well. Season with salt and pepper. Make 8 to 12 balls by hands. Coat each piece with flour. Dip in beaten egg, and coat with panko at last. Deep-fry in 350 F oil until brown. Drain on paper towel. Serve with tonkatsu sauce or Worcestershire sauce.