There’s something deeply satisfying about biting into a golden, crispy croquette and discovering the velvety, flavorful filling inside. Japanese Pumpkin Croquettes (Kabocha Korokke) with Tonkatsu Sauce offer just that experience, combining the sweetness of kabocha squash with savory spices and a crunchy panko coating. Paired with a tangy Tonkatsu sauce, this dish makes for an irresistible appetizer or side.
Whether you’re new to Japanese cuisine or a seasoned foodie, this recipe is a must-try. With simple ingredients and a bit of preparation, you’ll be serving up restaurant-quality croquettes right in your kitchen.
Why You’ll Love This Recipe
- Sweet and Savory Perfection: The natural sweetness of kabocha squash is elevated by savory spices and the tangy Tonkatsu sauce.
- Crunchy and Creamy Texture: Crisp panko coating contrasts beautifully with the creamy filling.
- Easy to Make: Despite its gourmet appearance, the recipe is straightforward and beginner-friendly.
- Vegan-Friendly: With plant milk and vegan Worcestershire sauce, this dish caters to a wide range of dietary preferences.
- Versatile Dish: Enjoy as an appetizer, side dish, or part of a bento box.
Ingredients
| Component | Ingredient | Quantity |
|---|---|---|
| Kabocha Korokke | Kabocha squash, cubed | 1.5 cups |
| Nutritional yeast | 2 tablespoons | |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Onion powder | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| For Frying | Cornstarch | ½ cup |
| Plant milk (almond, soy, oat) | ½ cup | |
| Panko breadcrumbs | 1 cup | |
| Oil (vegetable or canola) | For frying | |
| Tonkatsu Sauce | Ketchup | 1 tablespoon |
| Vegan Worcestershire sauce | 2 teaspoons | |
| Soy sauce | 2 teaspoons | |
| Date syrup (or maple syrup) | 1 teaspoon | |
| Water | Splash to dilute |
Step-by-Step Instructions
1. Prepare the Kabocha Squash
- Steam or boil the cubed kabocha squash until soft, about 10–15 minutes.
- Drain well and transfer to a large bowl.
- Mash the squash until smooth, then mix in nutritional yeast, salt, black pepper, onion powder, and garlic powder.
2. Shape the Croquettes
- Divide the mashed squash mixture into small portions.
- Roll each portion into round or oval patties and place them on a plate.
- Set aside while preparing the breading station.
3. Set Up the Breading Station
- Prepare three bowls:
- Bowl 1: Cornstarch
- Bowl 2: Plant milk
- Bowl 3: Panko breadcrumbs
- Dip each croquette first into the cornstarch, ensuring an even coating.
- Next, dip it into the plant milk, and finally, coat it thoroughly with panko breadcrumbs. Press gently to ensure the crumbs stick.
4. Fry the Croquettes
- Heat about ½ inch of oil in a large frying pan over medium heat.
- Test the oil by dropping in a small piece of panko; it should sizzle but not burn.
- Fry the croquettes in batches, cooking each for 2–3 minutes per side or until golden brown and crispy.
- Transfer the fried croquettes to a paper towel-lined plate to drain excess oil.
5. Prepare the Tonkatsu Sauce
- In a small bowl, mix together the ketchup, vegan Worcestershire sauce, soy sauce, date syrup, and a splash of water.
- Adjust the consistency to your liking by adding more water if needed.
6. Serve and Enjoy
- Drizzle the croquettes with Tonkatsu sauce or serve the sauce on the side for dipping.
- Garnish with fresh parsley or sesame seeds for added color and texture.
- Enjoy warm as an appetizer, side dish, or part of a larger meal.
Tips for Perfect Kabocha Korokke
- Choose the Right Squash: Kabocha squash is naturally sweet and creamy, making it ideal for this recipe. Butternut squash can be used as a substitute.
- Keep It Cool: If the mashed squash mixture feels too soft to handle, refrigerate it for 20–30 minutes before shaping.
- Fry in Batches: Avoid overcrowding the pan to ensure even cooking and crispy results.
- Control the Oil Temperature: Keep the oil at a steady medium heat to prevent the croquettes from burning or becoming greasy.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~4g |
| Fat | ~15g |
| Carbohydrates | ~25g |
| Fiber | ~3g |
| Sodium | ~300mg |
Note: Nutritional values are approximate and may vary depending on portion sizes and specific ingredients used.
Serving Suggestions
- As an Appetizer: Serve with a side of miso soup and pickled vegetables.
- In a Bento Box: Pair with steamed rice, sautéed greens, and tamagoyaki for a complete Japanese-inspired meal.
- With a Salad: Add these croquettes to a bed of fresh greens, drizzled with sesame dressing for a light lunch.
- Party Platter: Include these croquettes on an appetizer spread alongside spring rolls and dumplings.
Storage and Reheating Instructions
- Refrigeration: Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute or two to the cooking time.
- Reheating: Reheat cooked croquettes in a 350°F oven for 10 minutes to restore their crispy texture. Avoid microwaving, as it may make them soggy.
FAQs
1. Can I bake these croquettes instead of frying them?
Yes, bake them at 400°F for 20–25 minutes, flipping halfway through. Spray them with cooking oil for a crispier texture.
2. Is there a gluten-free option for this recipe?
Absolutely! Use gluten-free panko breadcrumbs and cornstarch to make this recipe gluten-free.
3. What can I use instead of nutritional yeast?
Grated Parmesan cheese is a great substitute if you’re not vegan. Otherwise, you can omit it for a milder flavor.
4. Can I use regular Worcestershire sauce?
Traditional Worcestershire sauce contains anchovies, so stick with a plant-based version for a vegan recipe.
5. Can I make the Tonkatsu sauce spicier?
Add a dash of hot sauce or a pinch of cayenne pepper for an extra kick.
6. How do I prevent the croquettes from falling apart?
Ensure the squash mixture is firm enough to hold its shape. Chilling it before breading can help.
Conclusion
Japanese Pumpkin Croquettes (Kabocha Korokke) with Tonkatsu Sauce are a delightful fusion of textures and flavors. Their crispy exterior, creamy squash filling, and tangy dipping sauce make them an unforgettable dish that’s perfect for any occasion. Whether you’re making them for family, friends, or yourself, they’re guaranteed to impress.
So, gather your ingredients and start cooking! These croquettes are waiting to bring a touch of Japanese comfort to your table.
Print
Japanese Pumpkin Croquettes (Kabocha Korokke) with Tonkatsu Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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!
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked croquettes and fry directly from frozen.
- Custom Additions: Add chili flakes or grated ginger to the squash mixture for extra flavor.
- Baking Option: Bake at 400°F for 20–25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese