If you know me, you will know that I have a deep affection for deep fried foods. I just recently came back from Seattle and it’s just so funny — anytime I go to the States, it’s like a switch comes on and I have to automatically eat everything that is deep fried, fattening, rich, and “all American”. Don’t ask. I call it the “American syndrome” (this actually only really happens whenever I step out of Canada…you should’ve seen how I was in Taiwan and Japan!). But here in Canada, I hardly ever eat anything that is deep fried. Heck, I have never deep fried anything myself!!! But today I decided to give it a go and ended up with kabocha korokke.
I remember my first time at Guu. It was magical. It opened up my palette to many different kinds of new Japanese foods that are now commonly found in my kitchen repertoire like yakiudon or are in my “must eat” category when I go out to izakayas. During that time, I tried kabocha korokke which is a Japanese pumpkin croquette. The version at Guu is kind of like a Japanese version of a Scotch egg — it’s a hard boiled egg encased with mashed kabocha that is breaded and deep fried and topped off with a ketchupy-Japanese mayo-y concoction. It was pretty heavenly.
I attempted that today…with varying results.
As I had leftover from my simmered kabocha, that old memory of Guu came back to serve me and decided to use it all up this way. This recipe is fairly simple (as always). Just remember to drain any excess liquid or add flour as needed to make sure the mashed kabocha is nice and thick and less sticky. Also, I would probably recommend using a smaller egg such as quail because these balls can be pretty huge. And lastly, keep an eye on them once they’re frying — they cook fast! Good luck!
What you’ll need:
– 6 free range eggs
– 2 1/2 cups kabocha, cooked, mashed and cooled
– 3/4 cup all purpose whole wheat flour
– 2 eggs, beaten
– 1 cup panko
– Vegetable oil, for frying
– 4 tbsp Japanese mayonnaise
– 1 tbsp ketchup
What you`ll need to do:
1. Place eggs in a small pot and cover fully with water. Bring water to a boil and cook for 12 minutes. You want to hard boil them. Once cooked, place in iced or cold, running water. Peel and set aside.
2. Place the flour, eggs, and panko in 3 separate bowls.
3. With your hands, take the cooked unpeeled egg and take 1/2 to 3/4 of a cup of mashed kabocha and wrap it as best as you can around the egg. Do this with all the eggs until all the kabocha is used up.
4. Roll the kabocha-wrapped eggs in flour, then dip it into the egg, and finally, coat with panko. Do this for all of the eggs.
5. Fill a pot or deep saute pan with 1 – 1.5″ of vegetable oil. Heat on high until the oil is hot enough. You can test this by dropping a droplet of water into the oil — it should sizzle.
6. With a slotted or large spoon, place the kabocha eggs into the oil. Fry on each side for 1-2 minutes or until nicely browned and crispy. When done, put the eggs on a plate lined with paper towel to absorb the excess oil.
7. In a small bowl, mix Japanese mayo and ketchup together to make a sauce.
8. Serve the kabocha korokke hot with the Japanese mayo-ketchup sauce on top. Makes 6 eggs.