Deep-Fry Fridays: Acorn Squash Egg Korokke Recipe

I love eating at Japanese izakayas: drinking holes that serve small share plates that you munch on while drinking copious amounts of alcohol. There’s quite an izakaya scene in Vancouver and the food they serve is some of my favourite. Most izakayas usually have a small variety of sashimi (hardly sushi); yakitori and kushiyaki; noodle and rice dishes; and tonnes of deep-fried goodness. A lot of the food is innovative, cheap and delicious.

Since the plates are small you can order 5-6 dishes for 2 people, which allows you a lot of variety. Inevitably, one of the dishes I will order is korokke. If you’ve never had korokke, you’re missing out. Crisp, panko-ed outsides, soft, fluffy mashed potato insides studded with meat, corn and onions, they’re kind of like a deep-fried shepherd’s pie. Korokke comes in all different sizes and varieties.

One of the popular izakayas, Guu, has a signature dish: kobocha korokke. It’s a whole boiled egg inside a kobocha croquette. The Guu kabocha korokke is simple, but so tasty. The sweetness of the kabocha with their thousand island-type Japanese mayonnaise dressing is seriously addictive. Throw a boiled egg in and it’s an unforgettable dish.

I learned about the kabocha korokke even before I ever knew what an izakaya was. At the time I was working at a daycare, chatting to my co-worker about what she had done the night before. She mentioned she went to a really cool Japanese restaurant and had this amazing deep-fried pumpkin and egg dish. Honestly, it didn’t sound great to me, but I took her word for it and checked out the restaurant, which was Guu.

Guu blew me away with it’s energetic atmosphere, cheerful yelling servers and of course, the food. All it took was the one visit; I was hooked. Since then, I’ve been to all the izakaya offerings in Vancouver. I haven’t made much izakaya food at home, but quail eggs caught my eye at the grocery store, and somehow ended up being mini-fied versions of Guu’s kabocha korokke, but with acorn squash.

The mini acorn squash korokke were fantastic. The acorn squash was sweet and nutty and the quail eggs were delicate and delicious. Mike liked these better than the Guu version, but I still think Guu does them better!

Acorn Squash Egg Korokke Recipe

1 small acorn squash
1 tablespoon olive oil
salt and pepper to taste

9 hard-boiled and peeled quail eggs

2 tablespoons of flour
1 egg, lightly beaten
1 cup panko

oil for deep-frying

Cut the acorn squash in half and drizzle with the olive oil and sprinkle on salt and pepper. Bake at 400˚F for 45 minutes or until tender. Cool and then scoop out the flesh and mash. Taste and season. If the squash feels to wet to form, add a bit of panko to bind it together.

Take about 2 tablespoons of squash and enclose the quail egg by shaping the squash into a ball. Roll the korokke in flour, egg and then panko. Repeat until you have 9 korokke.

Heat up oil to 375˚F and deep-fry until golden brown, about 2 minutes. Remove, drain on paper towels and serve hot with Kewpie mayonnaise and Japanese mustard.

11 Comments add yours

  1. Kind of like a Scottish Egg, but with squash. I’m going to try this if I find some quail eggs. I bet some sage would be nice in it..

    Mmm, Scottish Eggs. Maybe I should do that with the rest of my quail eggs!

    steph on May 3rd, 2010 at 11:34 am
  2. These look fantastic! Would love to try this!

    Hope you get a chance to, they were pretty yummy.

    steph on May 3rd, 2010 at 11:34 am
  3. Oy- no cross section photo?! Please:)????

    Heehee, I did take one! I’ll put one up soon, just for you!

    steph on May 3rd, 2010 at 11:35 am
  4. What the heck?>!?!?1

    I literally ate at Guu Izakaya in toronto for the first time today. I come home and check my usual food blogs and BAM this shows up. AND i ordered this dish too!!

    Scary scary scary

    Hahaha. I guess people with good taste just know what to order!

    steph on May 3rd, 2010 at 11:36 am
  5. korokke must be croquette in Japanese :)

    That is exactly what it is! I love croquettes in all forms!

    steph on May 7th, 2010 at 10:40 am
  6. Anyone know how to make the sauce that comes with the Pumpkin Korokke? I could only come up with a combination of “Thousand Island sauce + Japanese Mayo”

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