Japanese Kabocha Korokke with Cabbage

Ingredients

• 2 lb kabocha squash, peeled and cubed
• 1 1/2 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 3 cups neutral oil, for frying
• 1 small onion, finely diced
• 1 tbsp butter
• 3 cups finely shredded cabbage
• 3 tbsp tonkatsu or Worcestershire-style sauce
• 1 lemon, cut into wedges
• Salt and black pepper

Steps

1. Steam or boil the kabocha for 15 to 18 minutes, until completely tender, then drain thoroughly.
2. Return it to the dry pan over low heat for 2 to 3 minutes, mashing and stirring, to drive off as much moisture as possible. Wet mash makes croquettes that burst in the oil.
3. Cook the onion in the butter for 6 minutes until soft, then fold it into the mash with 1 teaspoon salt and plenty of pepper. Cool completely.
4. Shape into eight flat ovals and chill them for at least 30 minutes. Cold, firm croquettes hold together; warm ones fall apart on contact with the oil.
5. Set up three dishes: flour, beaten egg, and panko. Coat each croquette in flour, then egg, then press it firmly into the panko on all sides.
6. Check for bare patches and re-crumb them. Any gap in the coating is where the filling escapes.
7. Heat the oil to 350F (175C) and fry the croquettes in batches of three for 3 to 4 minutes, turning once, until deep golden and crisp.
8. Drain on a rack and serve with the finely shredded raw cabbage, the tonkatsu sauce, and lemon wedges.

Allergen note: Contains gluten, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.