Kabocha Korokke, or Japanese Pumpkin Croquettes, are a delicious and comforting dish featuring mashed kabocha squash seasoned with herbs and spices, then coated with crispy panko breadcrumbs. These croquettes are perfect as a snack, side dish, or appetizer, offering a blend of sweet pumpkin and savory flavors. Paired with a simple homemade Tonkatsu sauce, this vegan version of a Japanese classic is sure to delight with its crispy texture and creamy filling.
Ingredients:
For the Kabocha Korokke:
- 1.5 cups kabocha squash, cubed
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For Frying:
- 1/2 cup cornstarch
- 1/2 cup plant milk (such as almond, soy, or oat milk)
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil)
For the Tonkatsu Sauce:
- 1 tablespoon ketchup
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon date syrup (or substitute with maple syrup)
- Splash of water to dilute
Instructions:
- Prepare the Kabocha Squash:
- Steam or boil the cubed kabocha squash until soft (about 10-15 minutes).
- Drain and transfer the cooked squash to a bowl.
- Stir in the nutritional yeast, salt, black pepper, onion powder, and garlic powder.
- Shape the Croquettes:
- Divide the mashed squash mixture into small portions and shape them into round or oval patties. Set them aside on a plate.
- Coat the Croquettes:
- Set up a breading station with three separate bowls: one with cornstarch, one with plant milk, and one with panko breadcrumbs.
- Dip each croquette into the cornstarch, shaking off any excess.
- Then, dip it into the plant milk, and finally, coat it with panko breadcrumbs, pressing gently to ensure the crumbs adhere to the croquette.
- Fry the Croquettes:
- Heat about 1/2 inch of oil in a large frying pan over medium heat.
- Once the oil is hot, gently add the croquettes in batches and fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Make the Tonkatsu Sauce:
- In a small bowl, mix together the ketchup, vegan Worcestershire sauce, soy sauce, date syrup, and a splash of water to thin the sauce to your desired consistency.
- Serve:
- Serve the crispy Kabocha Korokke hot, drizzled with the Tonkatsu sauce or with the sauce on the side for dipping.
- Enjoy as an appetizer or side dish!
Conclusion:
These Japanese Pumpkin Croquettes (Kabocha Korokke) offer a delightful combination of crispy panko coating and a soft, savory kabocha squash filling. Paired with the tangy and sweet homemade Tonkatsu sauce, they make a satisfying and flavorful vegan dish that’s perfect for sharing or enjoying on your own. Whether served at a gathering or as part of a cozy meal, these croquettes are sure to impress!
Japanese Pumpkin Croquettes (Kabocha Korokke) with Tonkatsu Sauce
Kabocha Korokke is a crispy, flavorful croquettemade from mashed kabocha squash, seasoned with nutritional yeast and spices,and coated with panko breadcrumbs. It’s served with a tangy, sweet Tonkatsusauce, making it a perfect vegan appetizer or side dish.
Ingredients
For the Kabocha Korokke:
- 1.5 cups kabocha squash cubed
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For Frying:
- 1/2 cup cornstarch
- 1/2 cup plant milk such as almond, soy, or oat milk
- 1 cup panko breadcrumbs
- Oil for frying vegetable or canola oil
For the Tonkatsu Sauce:
- 1 tablespoon ketchup
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon date syrup or substitute with maple syrup
- Splash of water to dilute
Instructions
Prepare the Kabocha Squash:
- Steam or boil the cubed kabocha squash until soft (about 10-15 minutes).
- Drain and transfer the cooked squash to a bowl.
- Stir in the nutritional yeast, salt, black pepper, onion powder, and garlic powder.
Shape the Croquettes:
- Divide the mashed squash mixture into small portions and shape them into round or oval patties. Set them aside on a plate.
Coat the Croquettes:
- Set up a breading station with three separate bowls: one with cornstarch, one with plant milk, and one with panko breadcrumbs.
- Dip each croquette into the cornstarch, shaking off any excess.
- Then, dip it into the plant milk, and finally, coat it with panko breadcrumbs, pressing gently to ensure the crumbs adhere to the croquette.
Fry the Croquettes:
- Heat about 1/2 inch of oil in a large frying pan over medium heat.
- Once the oil is hot, gently add the croquettes in batches and fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.
Make the Tonkatsu Sauce:
- In a small bowl, mix together the ketchup, vegan Worcestershire sauce, soy sauce, date syrup, and a splash of water to thin the sauce to your desired consistency.
Serve:
- Serve the crispy Kabocha Korokke hot, drizzled with the Tonkatsu sauce or with the sauce on the side for dipping.
- Enjoy as an appetizer or side dish!