Kabocha (Pumpkin) Korroke


  • 1/2 kabocha pumpkin, skin on, seeds removed, cut into 2-inch chunks
  • 480 ml (2cup) chicken/fish/pork or mushroom broth ( made from cubes is ideal) or water
  • 1 tablespoon  butter
  • 30 ml (2 tbsp) soy sauce
  • 1/2  onion, minced
  • 30 ml (2 tbsp) {japanese mayo, kewpie brand}
  • 1/4 teaspoon ground pepper
  • 100 gm (1 cup) all-purpose flour
  • 1 large egg
  • 1 cups panko (Japanese breadcrumbs)
  • pinch of salt
  • oil for frying


  1. Place the cut pumpkin into a pot with the broth. Boil for 15-20 mins until cooked.
  2. Scoop the orange cooked flesh of the pumpkin into a bowl and mash it. (Mashing it with the cooked skin works as well)
  3. Cut the onions into small cubes and fry in the melted butter until translucent. (Approx 3 to 5 minutes)
  4. Transfer the onions into the bowl of mashed pumpkin. Add soy sauce, salt and pepper. Mix well.
  5. When cooled shape into the croquettes. 
  6. Whisk the egg in a small bowl.
  7. Place the flour into one dish and the breadcrumbs(panko) into another.
  8. Lightly dust the croquettes with flour then coat with the egg and then coat with the breadcrumbs.
  9. Heat the cooking oil approx 8 cm deep (3 in) to approx 180 C. (350 F)
  10. Place the coquettes a few at a time and cook until brown and crisp (Approx 4 minutes) Turn a couple of times. 
  11. Remove and drain on paper towels.

The croquettes can be accompanied with special korokke sauce, tonkatsu{link}, or with a light mayonnaise