Korokke (croquette) is a popular snack in Japan. Korokke is usually made with mashed potatoes and ground beef. Korokke comes in different sizes and varieties. I’ve tasted one that is made from pumpkin and with a whole hardboiled egg on the inside. The crispy outer crust, the sweetness of the kabocha with their special spicy mayo sauce is seriously good.
For the AFF - Japan event I am trying to recreates this dish again. I prefer the korokke to be smaller in size so instead of using the usual chicken egg like how the restaurant serves it, I used quail eggs but I did made one using the regular egg.
500 gram kabocha pumpkin (without skin)
8 quail eggs – boil and peel
½ tsp salt
2 eggs - beaten
1/2 cup flour – season with salt and pepper
1 ½ cups panko (Japanese breadcrumbs)
½ cup Japanese mayo
1 tbsp Sriracha chili sauce
1 tsp lemon juice
2 tsp honey
1. Steam the pumpkin whole (do not cut it into cubes or it will retain too much liquid) until soft. Mash it while it is hot and add in the salt. Set it aside to cool down completely.
2. Take about 2 – 2 1/2 tbsp of pumpkin and enclose the quail egg into it and then shape it into a ball. Repeat the same to the rest of the eggs. Put it in the fridge for 15 minute.
3. Place the flour, eggs and panko in 3 separate bowls. Roll the balls in the flour, dip it into the egg and finally coat it with panko.
4. Prepare oil for deep frying. Heat it on high, with a slotted spoon; place the kabocha balls into the oil. Fry them until nicely browned. Remove from oil and drain off oil on paper towel.
5. In a small bowl, mix mayo, sriracha, lemon juice and honey together. Mix well.
6. Serve kabocha korokke by drizzle the sauce on the top. Garnish with seaweed, spring onion and tabiko.
Note: If the pumpkin feels too wet to form, you might need drain off any access liquid and add a bit of flour to bind it together.
I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from Travelling Foodies