Simple Japanese Fried Squash Recipe

Kabocha korokke, is a common and very popular bento dish. You’ll find it in many schoolchildren’s lunchboxes when fall arrives, as it’s a great way for moms to get their kids to eat more vegetables.

Due to its popularity, you’ll also find this frozen prefab at your local grocery store, but the recipe is so simple and customizable, it’s well worth trying.

Harvested from summer to fall, squash is commonly eaten in Japan in the fall. Given its ability to keep and its maturing for a few months, it is also associated with several winter dishes.

As the squash ripens and sweetens in the fall, now is the time to add kabocha to your grocery list. And, there’s no better way than with a freshly fried kabocha korokke!


  • 400g kabocha squash
  • 15g of butter
  • 15cc sugar or cinnamon sugar
  • 2.5 tsp soy sauce
  • 1 packet of raisins (28.35g)
  • Flour (enough to coat 7-8 patties)
  • 1 large egg
  • Breadcrumbs (enough to coat 7 to 8 croquettes)
  • About 400g of canola oil


Slice the squash and remove the seeds.

Peel off the skin and cut it into several pieces (400 g in total).

Place the squash on a plate and add water (15cc). Wrap food and plate in plastic wrap.

Microwave it for 4-4.5 minutes (600W).

Put the heated squash in a bowl with butter, sugar (cinnamon sugar) and soy sauce. Mix them together until you get a paste-like consistency.

Add raisins (1 package, 28.35 g)

Mold the dough according to your taste (7 to 8 pieces).

Coat the pieces with flour, beaten egg and breadcrumbs.

Fry until golden brown, then transfer to a plate with a few layers of paper towels to drain the oil.

When the kibble has cooled enough not to burn you, it’s time to dig.

Enjoy your lunch!

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