Cup of Yum
1. First peel 400 g kabocha squash and cut it roughly into chunks.
2. Place them in a microwavable bowl, sprinkle with 1-2 tbsp water and cover with plastic wrap. Pierce the plastic wrap a few times and microwave for 5 minutes on 600w.
3. The kabocha is cooked enough when you can easily pierce it with a fork. If it's too hard, microwave again in 30 second intervals. Be careful of steam when removing the plastic wrap.
4. Mash the kabocha with a potato masher until smooth and lump-free.
5. While the kabocha is still warm, add 1 tsp tomato ketchup, 1 tsp soy sauce, 1 pinch nutmeg powder, ¼ tsp salt, ¼ tsp ground black pepper and 2 tbsp preferred shredded melting cheese to the bowl. Mix well until the condiments are well incorporated, the cheese should melt into the mixture.
6. Take a pan and melt 15 g unsalted butter butter on a medium-low heat. Once melted, add 50 g yellow onion and sauté until the onion is softened and transparent. (Don't let it brown.)
7. Add ½ tbsp all-purpose flour and mix well. Once incorporated, reduce the heat to low and add 50 ml whole milk while stirring continuously.
8. When the mixture starts to thicken, add the seasoned kabocha and mix everything together in the pan.
9. Remove the pan from the heat and transfer the filling to a wide container. Leave to cool and once cool to the touch, cover and store in the refrigerator for 20-30 mins.
10. Once chilled, divide the mixture into equal pieces (I divided into 12) and shape as you like. Korokke can be round, oval or cylindrical.
11. Once shaped, place them in the freezer for 5-10 minutes while you heat your oil and prepare the coating stations.

Coating and frying

1. Preheat your cooking oil to 170 °C (338 °F) - 180 °C (356 °F).
2. Take a bowl and add 50 ml cold water, 1 egg and 5 tbsp all-purpose flour. Whisk together to make a smooth batter.
3. Prepare two plates, one with 3 tbsp all-purpose flour and one with 75 g panko breadcrumbs.
4. Remove the shaped korokke from the freezer and coat each one in plain flour, then egg batter, then a generous coating of panko breadcrumbs. Press down the panko to secure it.
5. Once hot, place the korokke in the oil. Be careful not to overcrowd the pan, I recommend frying in batches of 4-6 depending on the size of your pan.
6. Fry for a few minutes on each side or until golden all over.
7. Once golden, transfer to a wire rack to allow the excess oil to drip off.
8. Take a small bowl and mix 2 tbsp Worcestershire sauce and 1 tbsp tomato ketchup sauce together.
9. Sprinkle the korokke with dried parsley and serve with the sauce.
10. Enjoy!