Taste of Japan and Sake Live vol.60

250g    Kabocha pumpkin
1    Medium sized potato (about 100g)
½     Onion
50g    Streaky bacon
30ml    Double cream
20g    Butter
2.5ml    Sea salt
15ml    Sunflower oil 

2 cup    Panko breadcrumbs
1 cup     Plain flour
1          Egg
Sunflower oil for deep frying

Japanese Worcester sauce

Preparations

Make Kabocha Patties
•    Kabocha – The skin can be tough, so to make it easier to handle, microwave the whole kabocha at 600W for 2 minutes. Then, cut it into chunks and carefully remove the skin with a knife. Cut into 2cm pieces to ensure quick cooking.•    Potato – Peel the skin and slice into 1cm rounds for quick cooking.
•    Onion – Finely chop.
•    Bacon – Slice crosswise into thin strips.

1.    Place the kabocha and potato in a saucepan with enough water to cover them. Bring to a simmer over medium heat and cook for about 10 minutes or until both are tender. Drain well using a sieve. Transfer to a bowl and mash with a potato masher until smooth.

2.    Heat 15ml of oil in a frying pan over low to medium heat. Add the chopped onions and cook, stirring continuously, until they become soft, translucent, and slightly golden. Add bacon and continue cooking for 2 minutes or until the bacons are slightly brown.

3.    Add the mashed kabocha and potato to the pan. Stir in the double cream, butter, and salt, cooking until excess moisture evaporates, and the mixture thickens enough to form patties. Allow to cool until it’s comfortable to handle.

4.    Divide the mixture into 6 equal portions and shape them into patties.

5.    Prepare three separate plates: one with flour, one with beaten egg, and one with panko breadcrumbs.

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Cooking Kabocha Korokke
1.    Heat at least 3cm of oil in a deep-frying pan or shallow saucepan to 160°C.

2.    Coat each patty in flour, then dip it into the beaten egg, and finally, roll it in panko breadcrumbs, ensuring an even coating. Shape into round discs about 2–3cm thick.

3.    Fry 2–3 patties at a time, maintaining the oil temperature for the best results. Fry until golden brown and crispy.

4.    Serve immediately with Japanese Worcestershire sauce.