Vegetarian Squash Easy Side Dish Meal Prep-Friendly
Kabocha korokke are best enjoyed warm, making them a perfect addition to any meal or a tasty snack on their own. They pair well with a variety of dips, such as mayo or a sweet and savory tonkatsu sauce. The contrast between the crispy coating and the sweet, creamy filling makes every bite delightful.
Whether you’re serving them at a gathering or enjoying them as a cozy treat, kabocha korokke is sure to be a hit to everyone who loves a comforting and flavorful bite.
Overview
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 600 grams kabocha, peeled and deseeded
- 200 grams medium ground beef
- 200 grams onion, small diced
- 1 Tbsp red miso paste
- 1 tsp soy sauce
- Salt to taste
- Black pepper to taste
- Flour
- 1 egg
- Breadcrumbs
- Black sesame seeds (optional)
- Oil (for frying)
Expert's Tip
If you're looking for a reliable and versatile frying pot, this deep fryer is my top choice. It comes with a built-in thermometer, an oil drainage rack, and a lid, making it incredibly easy to achieve perfectly fried dishes every time.
Instructions
1) Preparing the Pumpkin
Cut, peel, and deseed the pumpkin, then steam it until tender. Next, place the stemmed pumpkin into a large bowl and mash it while still warm and set aside.
2) Preparing the Fillings
Chop the onions into a small dice, then add the ground beef to a hot non-stick pan and season it lightly with salt and pepper. Next, cook the ground beef and add the diced onions, sautéing until the onions are soft. Then stir in the red miso paste and soy sauce. Sauté well and set aside.
3) Combine the Mixture
Combine the sautéed onions and beef with the mashed pumpkin, and mix well.
4) Shaping
To ensure they cook evenly, shape them all to be the same size and shape. It’s a good idea to use an ice cream scoop for uniformity. Once shaped, rest them in the fridge for 30 minutes.
5) Breading
Mix black sesame seeds into the breadcrumbs, coat the korokke with flour, dip it in egg, and cover it with breadcrumbs. Repeat this process for all pieces.
6) Frying
Add cooking oil to the fryer pot and heat it to 350°F. Tip: Dip the end of a wooden spoon or chopstick into the oil and if bubbles form around it, the oil is hot enough.
Fry the korokke, flipping as needed, until they are golden brown and crispy, which should take about 2-3 minutes. Since the filling is already cooked, you only need to fry them until golden brown, then set aside.
7) Serving
Enjoy your kabocha korokke while they are hot! These korokkes are already well-seasoned, so there's no need for sauce, but feel free to add some if you like.
For storage, you can keep the fried korokke in the fridge for 2-3 days, and to freeze them, wrap either uncooked or cooked korokke in plastic wrap, where they will last for a month.
About the author
Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.
View articles by Megumi Moriya
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