How To Make Pumpkin Korokke

January 16, 2013

Korokke, or Croquette as we know them, are delicious squishy bundles of meat or veggies, enrobed in crispy panko breadcrumbs and cooked until golden in oil. They're mouthwatering-ly wonderful, and a firm favourite in Japanese households. Traditional korokke often use a meat mix for their filling, but pumpkin is also a popular choice - or more often Kobocha Squash, which is very similar to pumpkin, but much harder to get hold of in the UK.

Right now you might struggle to find any pumpkins on the shelves, but a nice summer squash is a great substitute. Korokke also keep well, so if you cook some in the evening they'll still be delicious when served at room temperature in a bento box the next day - even better when dipped in spicy mayo! 



  • Chop the pumpkin/squash into 1 inch pieces - leave the skin on for now. Pumpkins are very hard to cut, so be careful and use a sharp knife.
  • Place the pumpkin pieces in a steamer and cook for approximately 20 minutes. 
  • Carefully cut away the skin from the pumpkin pieces, and place the flesh in a bowl. Add the seasoning of shichimi togarashi nanami and soy sauce, and mix well.
  • Mash the pumpkin, then allow to cool so you can handle it. You can place it in the fridge if you like, this will make it easier to handle.
  • When cool, use the pumpkin mixture to form patties, like little burgers. 
  • Place each patty in flour first, then cover with egg, then cover with panko evenly. 
  • Heat 1cm of oil in a pan or wok. Test to see if it is the right heat by dropping a few panko breadcrumbs in the oil, if they bubble, the oil is ready.
  • Fry each side of your korokke until golden brown.
  • Serve with spicy mayo, tonkatsu sauce, or a soy dipping sauce.


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