These simple kabocha croquettes are made by combining mashed squash sweetened with mirin and savory ground meat.
Although they’re not fried in oil, the toasted breadcrumbs give them a golden, croquette-like finish.
Perfect if you want to cut calories or skip messy deep-frying.
15 minutes
Dokin
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 15 oz kabocha squash , peeled and seeded
- 3 1/2 oz ground beef & pork blend
- A1 1/2 tbsp. soy sauce
- A1 tbsp. sugar
- A1/2 tbsp. sake
- 1 1/2 tbsp. mirin
- 8 tbsp. panko breadcrumbs
- Japanese mayonnaise, as needed (for coating, optional)
- Salt & pepper, to taste
- 1 1/2 tbsp. vegetable oil (for toasting the breadcrumbs)
- 1 tsp. vegetable oil (for cooking the meat)
INSTRUCTIONS
- 1
Cut kabocha into bite-sized pieces, removing seeds and pulp.Place in a microwaveable bowl with mirin, cover loosely with plastic wrap, and microwave at 600W for 5–6 minutes. Mash until smooth.
- 2
Heat 1 1/2 tbsp. oil in a frying pan. Add panko breadcrumbs and toast over medium heat until golden brown. Transfer to a plate to cool.
- 3
In the same pan, heat 1 tsp. oil. Add ground meat and seasoning A (soy sauce, sugar, and sake), and cook over medium heat until the liquid evaporates and the meat becomes crumbly.
- 4
Combine mashed kabocha with the cooked meat. Season with salt and pepper. Divide into 6 portions and shape into balls or patties.
- 5
Lightly coat each croquette with mayonnaise (optional), then roll in the toasted panko to cover.
RecipeID
487
Tips & Notes
・Toasting the panko beforehand gives these croquettes a crispy look without deep-frying.
・For extra crunch, you can coat the patties in flour → beaten egg → panko and deep-fry instead.
・Using mayonnaise adds richness, but the croquettes will hold together without it.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
About Me I live in Hyogo, Japan, with my eldest son, a high school senior, and my youngest, who loves white rice and sweets. Life is busy, but sitting down at the table together is one of our little everyday joys. I cook with the mindset of “one dish made with all my heart” rather than focusing on the number of dishes, making sure my boys are always satisfied with their meals. My Motto: Easy recipes you’ll want to make again and again I share dishes that are hearty and filling, perfect for growing kids and hungry men. They may be quick and simple, but I make sure they never look like shortcuts. I love incorporating my own tips and tricks to achieve that balance. If my recipes can make life a little easier for busy people, that would make me so happy. Instagram I have 410,000 followers, and I often share glimpses of my everyday life in Stories—please stop by and take a look!