Easy Kabocha Pumpkin Korokke

Fall is the season for eating well in Japan, and one of the most popular fall flavors in Japanese cooking is that of kabocha pumpkin. Naturally rich and sweet, kabocha pumpkin is eaten all season long-- simmered as a side dish, as part of a soup or stew, and even mashed and fried as korokke! Kabocha korokke are a great and easy way to enjoy kabocha during the fall. Mashed steamed kabocha replaces the potato in the korokke for a dish that is crunchy, sweet, savory and warming from the inside out.

Our korokke are super convenient and come ready to deep fry right out of the package! To those who are inexperienced, deep frying at home may seem a bit daunting, but it’s actually fairly simple, and korokke are an especially easy food to start with! Check the following for a quick run-down of how to deep fry korokke without any special equipment (other than basic kitchen supplies)

Easy Pumpkin Korokke

Serves 4


  • Fill a medium sized saucepan up to about 3 inches of depth with a neutral flavored vegetable oil. Our canola oil works great for this!