Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, japanese kabocha pumpkin croquette. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Japanese Kabocha Pumpkin Croquette is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Japanese Kabocha Pumpkin Croquette is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have japanese kabocha pumpkin croquette using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Japanese Kabocha Pumpkin Croquette:
- Take Kabocha Pumpkin
- Make ready salt
- Take Tensai Sugar
- Make ready Butter
- Get Flour
- Make ready Egg
- Make ready Panko
- Prepare 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’s going to wrap it up for this exceptional food japanese kabocha pumpkin croquette recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
