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Japanese Kabocha Pumpkin Croquette
Introduce
Chef :
Studio AI Tokyo Japanese Cooking ClassJapanese Kabocha Pumpkin Croquette
Potato croquette is favorite dish of mine and many Japanese people.
What about Kabocha the Japanese Pumpkin?
Yes! It is also what I and many Japanese people love!
Ingredient
Food ration :
10 Croquettes
500 g
Kabocha Pumpkin
1 pinch
salt
1 Tea Spoon
Tensai Sugar
1 Tea Spoon
Butter
3 Table Spoon
Flour
1
Egg
8 Table Spoon
Panko
Cooking instructions
* Step 1
Take seeds out of Kabocha and clean.
* Step 2
Cut off the green part of Kabocha, and cut into 2〜3 cm (1 inch) cube. Then put all cubed Kabocha into bowl (microwaveable).
* Step 3
Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft.
* Step 4
Mash 3, then add salt, sugar, and butter, and mix well.
* Step 5
Divide 4 into 10, and make round shape cakes.
* Step 6
Drench 5 to flour thoroughly but lightly, and beated egg, then panko.
* Step 7
Heat the frying oil to 180°C (350°F), then fry 6 until golden brown.
* Step 8
Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip.
Note: if there is a photo you can click to enlarge it
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