Wrap the kabocha in plastic wrap, and microwave for 5 minutes until tender. Mix the green onion with the miso.
Remove the skin from the kabocha, season with salt and pepper, add butter, then mash. Divide into 4 portions, then, with a 1/2 tablespoon of onion-miso in the middle, roll the mashed kabocha into balls.
Spread panko in a frying pan and roast until golden brown. Add roasted sesame seeds.
Put the balls from Step 2 into the frying pan from Step 3, roll in the panko, flatten, and serve.
Story Behind this Recipe
I wanted to compose a satisfying and nutritious obento item.
No need for sauce, since these are filled with negi-miso (green onion and miso paste)! No worries about anything dripping from your obento box.