Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, japanese kabocha pumpkin croquette. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Japanese Kabocha Pumpkin Croquette is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Japanese Kabocha Pumpkin Croquette is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook japanese kabocha pumpkin croquette using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Kabocha Pumpkin Croquette:
- Get 500 g Kabocha Pumpkin
- Make ready 1 pinch salt
- Get 1 Tea Spoon Tensai Sugar
- Take 1 Tea Spoon Butter
- Get 3 Table Spoon Flour
- Get 1 Egg
- Make ready 8 Table Spoon Panko
- Take 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 with this exceptional food japanese kabocha pumpkin croquette recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
