Squash croquettes (Kabocha korokke) from Mastering the Art of Japanese Home Cooking (page 221) by Masaharu Morimoto

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tonkatsu sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 27, 2018

    Made this again this time using about 3/4 C leftover pork carnitas along with slightly caramelized onion to the mixture. This is such a fool-proof kabocha korokke which you can add variety of items to your taste. Really delicious.

  • Rinshin on December 05, 2017

    Excellent results. I liked the steaming of both kabocha and potato for only limited amount of time to reduce too much moisture and preventing from getting too soft. I've made kabocha korokke many times but never steamed the kabocha and this is the way to do it. I did add small amount of ground pork and diced onion saute to the mixture to up the taste. Photo uploaded.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.