Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese kabocha pumpkin croquette. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Japanese Kabocha Pumpkin Croquette is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Japanese Kabocha Pumpkin Croquette is something which I’ve loved my entire life.
To get started 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 cook that.
The ingredients needed to make Japanese Kabocha Pumpkin Croquette:
- Prepare Kabocha Pumpkin
- Make ready salt
- Get Tensai Sugar
- Make ready Butter
- Take Flour
- Get Egg
- Take 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. Thank you very much for reading. I am sure you will 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!
