japanese

Kabocha Cream Korokke with Tonkatsu Sauce and Shredded Cabbage

Name: Kabocha Cream Korokke with Tonkatsu Sauce and Shredded Cabbage
Yield: 1 serving
Cuisine: japanese
Ingredients: 243 g kabocha squash, peeled and cubed; 11 g butter; 23 g all purpose flour; 38 g egg; 27 g panko breadcrumbs; 19 g neutral oil for air frying or brushing; 19 g tonkatsu sauce; 106 g green cabbage, shredded; 8 g rice vinegar; 2 g salt; 0.76 g black pepper

This steamed dish pairs kabocha squash, peeled and cubed with tonkatsu sauce, green cabbage, shredded and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

16 g Protein

75 g Carbohydrates

34 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

243g kabocha squash, peeled and cubed 109 kcal
11g butter 79 kcal
23g all purpose flour 84 kcal
38g egg 54 kcal
27g panko breadcrumbs 107 kcal
19g neutral oil for air frying or brushing 168 kcal
19g tonkatsu sauce 17 kcal
106g green cabbage, shredded 27 kcal
8g rice vinegar 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

kabocha squashbuttersaltblack pepper
Steam or microwave kabocha until very tender; mash with butter, salt, and black pepper.
Form mash into 3-4 small patties. Chill 10 minutes to firm up.
all purpose floureggpanko breadcrumbs
Set up breading: flour in one bowl, beaten egg in another, panko in a third. Coat each patty in flour, then egg, then panko.
neutral oil for air frying or brushing
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Fry korokke 2-3 minutes until deep golden; drain on a rack.
green cabbagerice vinegarsalt
Toss cabbage with rice vinegar and a pinch of salt.
tonkatsu saucegreen cabbage
Serve korokke with tonkatsu sauce for dipping and cabbage on the side.