Korokke, fried mashed vegetables with meat, is among everybody’s favorite dish in Japan. My loved ones loves it, too. Korokke is generally created using mashed taters and hamburger, however nowadays I substituted taters with Kabocha (Japanese pumpkin.) Kabocha is of course very sweet and soft when steamed, also it can be mashed effortlessly. Actually, I even managed to get simpler using a microwave rather of steaming Kabocha.
For those who have never made Korokke before, please watch our Potato Korokke Recipe video first. The components and cooking steps are nearly exactly the same except microwaving Kabocha (within the video, we steamed and mashed taters.) I additionally added a pinch of nutmeg here since it just goes perfectly with Kabocha. Spot the size and shape? Rather of creating the typical oblong formed Korokke, I made smaller sized round formed ones. That’s because they'll be put into the children’ lunch boxes tomorrow. It's to school time! I do need to consider things to pack for supper in planning for supper the night time before (I really like recycling leftovers.) All I will have to do each morning would be to re-heat them within the toaster and allow them to awesome before packing. Korokke with a few crunchy fruits and vegetables quietly, with a bit of bread or some grain. Hope my children is going to be happy (a minimum of throughout the lunchtime) on the very first day of faculty!
Kabocha Korokke Recipe
- 1 lb Kabocha squash (peeled, seeded, and cubed)
- 1 teaspoon oil
- 1/2 lb hamburger
- 1/2 onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- pepper to taste
- flour
- eggs
- Panko (bread crumbs)
- oil for deep frying
- Tonkatsu sauce
- Place Kabocha inside a microwave safe bowl. Cover and prepare 6-8 minutes in microwave until soft. Mash Kabocha within the bowl.
- Heat oil inside a pan and prepare hamburger until browned. Discard some excess oil. Add onion and saute until onion is cooked.
- Mix Kabocha and meat mixture and add salt, pepper, and nutmeg. Allow it to awesome.
- Shape Kabocha mixture into small round pieces (or 8 oblong shapes.) Refrigerate to have an hour.
- Coat with flour, then eggs, and lastly Panko (bread crumbs).
- Heat deep frying oil to 350-375F, and fry them until golden brown.
2012 - Japanese Cooking 101. All legal rights reserved.
August 20, 2013 By Yuko
About Yuko
Yuko was created and elevated in Kyoto, Japan. She began cooking in your own home when she was still being in grade school. She learned the majority of her cooking skills by watching and helping her grandmother and mother in the kitchen area. Yuko has resided in three US metropolitan areas (Miami, Bay Area, North Park) for nearly two decades and labored in software applications niche for a lengthy time. Yuko presently resides in North Park together with her American husband, two kids, along with a Brittany dog. She enjoys cooking on her family everyday using fresh ingredients.
Feb 7, 2012
2 Comments
Vanessa
December 5, 2013 at 3:24 pm
What's the easiest method to prepare kabocha with no microwave?
Noriko
December 8, 2013 at 12:20 pm
Vanessa,
steaming is nice.
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