[Mommy Vegan]MommyVegan Cook Oishi Japanese Kabocha Pumpkin Croquette For Vegan's Friend

Japanese Kabocha Pumpkin Croquette.

You can Cook Japanese Kabocha Pumpkin Croquette using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Japanese Kabocha Pumpkin Croquette

1. What You needis 500 g of Kabocha Pumpkin.
2. What You needis 1 pinch of salt.
3. Lets Go Prepare 1 Tea Spoon of Tensai Sugar.
4. Lets Go Prepare 1 Tea Spoon of Butter.
5. It's 3 Table Spoon of Flour.
6. Lets Go Prepare 1 of Egg.
7. Lets Go Prepare 8 Table Spoon of Panko.
8. What You needis of Oil for frying.

Japanese Kabocha Pumpkin Croquette step by step

1. Take seeds out of Kabocha and clean..
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)..
3. Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft..
4. Mash 3, then add salt, sugar, and butter, and mix well..
5. Divide 4 into 10, and make round shape cakes..
6. Drench 5 to flour thoroughly but lightly, and beated egg, then panko..
7. Heat the frying oil to 180°C (350°F), then fry 6 until golden brown..
8. Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip..