Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese kabocha pumpkin croquette. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Japanese Kabocha Pumpkin Croquette is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Japanese Kabocha Pumpkin Croquette is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook japanese kabocha pumpkin croquette using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Kabocha Pumpkin Croquette:
- Make ready 500 g Kabocha Pumpkin
- Make ready 1 pinch salt
- Prepare 1 Tea Spoon Tensai Sugar
- Take 1 Tea Spoon Butter
- Prepare 3 Table Spoon Flour
- Make ready 1 Egg
- Take 8 Table Spoon Panko
- Get Oil for frying
Steps to make Japanese Kabocha Pumpkin Croquette:
- Take seeds out of Kabocha and clean.
- Cut off the green part of Kabocha, and cut into 2〜3 cm (1 inch) cube. Then put all cubed Kabocha into bowl (microwaveable).
- Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft.
- Mash 3, then add salt, sugar, and butter, and mix well.
- Divide 4 into 10, and make round shape cakes.
- Drench 5 to flour thoroughly but lightly, and beated egg, then panko.
- Heat the frying oil to 180°C (350°F), then fry 6 until golden brown.
- Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip.
So that is going to wrap this up for this special food japanese kabocha pumpkin croquette recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
