Kobocha Karokke

Ingredients

• 400 g kabocha squash (before peeling)
• 1–2 tbsp water
• 1 tsp tomato ketchup
• 1 tsp koikuchi shoyu
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 pinch nutmeg powder
• 2 tbsp preferred shredded melting cheese (Gouda, Emmental, Gruyère, Cheddar, etc.)
• 50 g onion, finely diced
• 1 tbsp butter
• ½ tbsp all-purpose flour
• 50 ml whole milk

Coating

• 50 ml cold water
• 1 egg
• 5 tbsp all-purpose flour (for batter)
• 3 tbsp all-purpose flour (for coating)
• 75 g panko breadcrumbs
• Cooking oil, for deep frying
• Dried parsley (optional garnish)

Sauce

• 2 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup

Instructions

Filling

1. Peel 400 g kabocha squash and cut it roughly into chunks.
2. Place them in a microwavable bowl, sprinkle with 1–2 tbsp water, and cover with plastic wrap. Pierce the plastic wrap a few times and microwave for 5 minutes on 600W.
3. The kabocha is cooked enough when you can easily pierce it with a fork. If it's too hard, microwave again in 30-second intervals. Be careful of steam when removing the plastic wrap.
4. Mash the kabocha with a potato masher until smooth and lump-free.
5. While the kabocha is still warm, add the tomato ketchup, shoyu, nutmeg, salt, pepper, and shredded cheese. Mix well until incorporated and the cheese melts into the mixture.
6. Melt the butter in a pan over medium-low heat. Add the onion and sauté until softened and transparent. Don't let it brown.
7. Add the flour and mix well. Once incorporated, reduce heat to low and add the milk while stirring continuously.
8. When the mixture starts to thicken, add the seasoned kabocha and mix everything together in the pan.
9. Remove from heat and transfer the filling to a wide container. Leave to cool, then cover and refrigerate for 20–30 minutes.
10. Once chilled, divide the mixture into equal pieces (12 works well) and shape as you like — round, oval, or cylindrical.
11. Place the shaped korokke in the freezer for 5–10 minutes while you heat the oil and prepare the coating stations.

Coating and Frying

1. Preheat cooking oil to 170–180°C (338–356°F).
2. Whisk the cold water, egg, and 5 tbsp flour together to make a smooth batter.
3. Prepare two plates: one with 3 tbsp plain flour, one with the panko breadcrumbs.
4. Remove the korokke from the freezer and coat each one in plain flour, then the egg batter, then a generous coating of panko. Press down the panko to secure it.
5. Fry in batches of 4–6, being careful not to overcrowd the pan, for a few minutes on each side until golden all over.
6. Transfer to a wire rack to let excess oil drip off.
7. Mix the Worcestershire sauce and ketchup together for the dipping sauce.
8. Sprinkle the korokke with dried parsley and serve with the sauce. Enjoy!

References

https://www.justonecookbook.com/kabocha-croquettes/