August 22, 2011

Pumpkin Croquette-- Japanese home cooking

Croquette is served quite often in Japanese household. It's not fancy meal like Sushi. It's more like everyday home cooking meal.  I made with Kabocha Pumpkin, but most commonly we use potatoes. We eat this dish all the time, served with other items to go with rice. 

Point : Kabocha Pumpkin is naturally sweet. But you can add some honey to have the sweetness a bit smoother.

Start to Finish: 45 min

Ingredients: using 1/2 Kabocha (whole is really big. If you want leftover for freeze, use 1 whole Kabocha Pumpkin, it becomes really good lunch!)

1/2 Kabocha Pumpkin

* Honey 1TBSP
* Butter 1TBSP
* Salt to taste



1.Peel the skin (green part) of Kabocha, Take the seeds out and cut in 1/2 inch diced. (3cm).. this is for microwaving purpose

2. Put some paper towel in heat-resistant cookware (this is to absorb the water), microwave for about 5-6 min till become soft.

3. While it's hot, mash the Kabocha with masher, add Honey, Butter, Salt to taste. You can adjust the honey and butter depending on how sweet and buttery flavor you like. 

4. Make patties in the size you like and dip in order of Flour, Egg, Breadcrumbs. Then deepfly. 

The best sauce to go with this dish is this! You can find it at any Asian store, or wherever sell Japanese food. This is MUST-HAVE sauce for Japanese food, especially, Pankocrumbed flied food!

If you can't find this, It's OK. My husband use Ketchup!


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