Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy kabocha squash croquettes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kaboccha, a Japanese winter pumpkin (squash), is a staple in Japanese cuisine. It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke. Traditional Japanese korokke is made with potatoes and is often mixed with ingredients such as ground beef, onions, corn, or other vegetables, or curry seasoning.
Easy Kabocha Squash Croquettes is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Easy Kabocha Squash Croquettes is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy kabocha squash croquettes using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Easy Kabocha Squash Croquettes:
- Take 1/2 large Kabocha squash
- Get 2 tsp ★ Soup stock granules
- Prepare 2 tsp ★ Ketchup
- Prepare 2 tsp ★ Japanese Worcestershire sauce
- Prepare 1 Salt and pepper
- Prepare 1 ・ [Ingredients for deep-frying]
- Get 1 as required Flour, eggs, and panko
- Make ready Vegetable oil for deep-frying, as needed
- Take 1 as required Vegetables to garnish (cabbage, daikon radish sprouts or cherry tomatoes)
This soup is easy to make and takes less than an hour from start to finish, with most of the time spent in the. Kabocha is naturally sweet, much sweeter than butternut squash or sweet potatoes. It's a very easy and delicious recipe perfect for using fall's squash bounty. Line a large baking sheet with parchment paper and lay out kabocha wedges.
Instructions to make Easy Kabocha Squash Croquettes:
- Remove the seeds and any stringy parts of the kabocha squash. Pare off the skin roughly. Cut into chunks.
- Place the kabocha chunks on a heat-proof dish and cover with cling film. Microwave at 600 W for about 12 minutes (refer to the Helpful Hints). If you use a smaller amount of the kabocha squash, microwave for a shorter time.
- Remove the dish from the microwave immediately and remove the cling film and kitchen paper to let the steam out.
- Mash the kabocha chunks and season with the ingredients while it's still hot. Check the taste and adjust with salt and pepper.
- After the mashed kabocha squash has cooled down, form into round shapes. Dust them in the flour, dip into the beaten eggs, and roll in the panko. Deep-fry them in the vegetable oil heated to 180˚C until golden brown.
- They are ready to serve. You don't need to prepare any sauce. Put small pieces of cheese in the centre if you like.
How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures. How to Cook Kabocha Squash How to Roast Kabocha Squash. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.
So that is going to wrap it up for this special food easy kabocha squash croquettes recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
