This week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce.
Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash.
Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed onion and bacon before being breaded with Panko crumbs. To serve, she mixed up a quick tonkatsu sauce.
We weren't bowled over by these korroke. They are probably better fried, to be honest! Sometimes trying to make a recipe healthier means also making it less tasty, unfortunately. What do you think? Will you try these?
Episode Links
~ Kabocha Korroke recipe
~ Scotch Quail Eggs Episode
~ Baked Tofu Episode
~ Churros Episode
~ Basil Melon Slushy Recipe
~ Indigenous Cooking Episode
Three Kitchens Podcast - a home cooking show
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