The recipe is for Pumpkin Korroke, here is the link:
http://ediblyasian.info/recipes/kabocha-pumpkin-korroke
I’m new to Japanese cooking, so there are a few things I don’t quite understand. I’m sure the answers must be quite obvious ^^’
1. I take it you scoop the seeds out of the kabocha before you boil it, yes?
2. The ingredients ask for half an onion minced, then ask you to cut it into cubes and fry it. I don’t understand this part – surely if it’s minced it’s a paste and can’t be cut?
3. I live by necessity on a low cal and fat diet, so would it be okay if I fried the onions in a light oil instead of butter?
4. Again with the calorie problem, is there any way that I can cook the croquettes at the end without deep frying them? I understand if this is an insurmountable problem, it seems quite integral to the recipe, but I’d be delighted if there was an alternative.
My apologies if these questions are quite naive, any guidance would be very much appreciated! They’re for a Japanophile friend’s birthday party so I don’t want to mess up too much. Thanks 
Related Posts
- HOW do I cook tofu??? I never ate it before or tried to cook it??? I want to make it healthy?
- Can somebody give me a nice easy healthy recipe?
- What's a healthy, easy pumpkin pie and crust recipe?
- Recipe for a “fairy iron” used in the 40′s & 50′s in New Zealand.?
- Red Bean Bun recipe? (Japanese cuisine question)?
yanchagurl - said
December 2 2010 @ 10:52
1. Yes, you scoop out the seeds before boiling.
2. The recipe was incorrect, just cut onions into into large chunks and put in food processor mince, or do it manually.
3. Yes, fry onions in a light oil as opposed to butter. I never use butter.
4. Sorry, but korroke needs to be deep fried for the crispiness. However, because all the fillings are fully cooked, they don’t need to be fried long – just long enough to brown the coating. Make sure the oil is hot enough before you fry.
P.S. If you want to make a dipping sauce, use Japanese Kewpie Mayonnaise mixed with a little Sraicchi (chili sauce) .