Friday, October 18, 2013

Kabocha Korokke/Pumpkin Croquette


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.




Ingredients:

500 gram kabocha pumpkin (without skin)
8 quail eggs – boil and peel
½ tsp salt

Coating:

2 eggs - beaten
1/2 cup flour – season with salt and pepper
1 ½ cups panko (Japanese breadcrumbs)

Sauce:

½ cup Japanese mayo
1 tbsp Sriracha chili sauce
1 tsp lemon juice
2 tsp honey

Garnish:

Some seaweed
Spring onion
Tabiko


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

14 comments:

Medeja said...

This recipe is great and really interesting. It is with pumpkin so sounds like autumn recipe, but the way it looks reminds me of Christmas.

victoria Bakes said...

wow these are so beautiful and delicately made

Elin Chia said...

Hi Gert, these look delicious...wait till I can move my arm ... I would love to try making these delicious looking pumpkin wrapped eggs ;)

Alice said...

so cute and with pumpkin used, I'm sure I will keep popping them in my mouth LOL

CookingJar HappyAccidents said...

This is a great dish for autumn and reminds me of scotch eggs. Panko coating makes anything great!

Kuan Yoon said...

Love d presentation! They certainly look yummy! :)

Gloria Baker said...

I love these look delicious and cute!!

Phong Hong said...

Very nice, Gertrude! I would love to try it as I love eggs!

Sonia ~ Nasi Lemak Lover said...

Oh, nice presentation and interesting to see it wrap with egg, I would love to try this out with quail eggs, and it sound great to serve for a party.

Cocco said...

Looks delicious!! I will try, thank U

Ann Low said...

Gert, These pumpkin croquettes look so cute and tasty! Love to bookmark this recipe on my to do list.
Thanks for sharing :)

Janine said...

Definitely reminds me of scotch eggs, albeit a vegetarian version! Love how your garnishes totally elevates this dish to something very posh!

ICook4Fun said...

Medeja, yes dish is great for fall season since there are abundance of pumpkins.

Victoria Bakes, thanks.

Elin, hope you feel better soon and try this out.

Alice, can't eat too much of this. Quail eggs high in cholesterol :)

Cooking Jar, panko gives these dish an extra crunch.

Kuan Yoon, thank you.

ICook4Fun said...

Gloria, thank you.

Phong Hong, hope you try this out :)

Sonia, thank you. Yes this will be great for party.

Cocco, you are welcome.

Ann, thank you and you are most welcome.

Jannie, yes very much like scotch eggs.