Baked Kabocha Korokke (Japanese Croquette)

Step 1

Fill a large pot with about 1-2 inches of water and place steamer basket inside (or on top – whichever style you have). Deseed the kabocha and place in pot. Cover with lid and bring water to a boil, then steam for 12-15 minutes, or until squash is very soft. (Keep an eye on it around 10 minutes – depending on the size of your pot, you may have to add more water.)

Step 2

While the squash is cooking, sauté the onions. Mince 1/2 an onion and sauté in 1 teaspoon of olive oil for about 5-8 minutes or until soft. (Optional – this is where you’d add the chopped bacon or other meat!)

Step 3

When squash is soft, place in a large bowl (or drain the water and use the same pot), and mash well. Stir in the sautéed onion, salt, nutmeg, and pepper. Let cool if necessary (the mashing helps it cool a lot – plus my kitchen is FREEZING in winter!), and then form into 8 medium or 16 small ovals or circles, only about 1/2 an inch thick. (Optional: Place in fridge for 30 minutes to cool down and firm up before next step. I didn’t find it to be necessary.)

Step 4

Whisk the eggs in a shallow bowl, then set up a dipping station by putting the flour, eggs, and Panko each in separate bowls. One by one, dip the croquettes in the flour, then the egg mixture, then the Panko, pressing more Panko on to coat the croquette.

Step 5

Heat 2 Tablespoons (per 6 croquettes) of oil in a large frying pan and fry for 3 minutes on each side. Add oil as necessary.

Step 6

Bake for 15-20 minutes on 450ºF. If possible, finish by broiling for 2 minutes on each side to get nice and crispy!