Microwave the kabocha. When soft, mash it. Mince the onions, and chop bacon into thin strips.
Heat butter in a frying pan and sauté the bacon and onion.
Shake in some flour and mix together. Cook well. When translucent, add milk in small batches.
Continue adding milk when it gets lumpy. Simmer to make a slightly thick sauce.
Add kabocha to the sauce made in Step 3 and mix together. Add salt, pepper and mayonnaise. Here, I also added some edamame beans.
Spread on a flat container and set aside to cool. Form into 8 squat cylinders.
Coat with flour, eggs, and panko in that order. Deep-fry in 180℃ oil.
Check out Recipe ID: 619010 for the tomato sauce.
Story Behind this Recipe
My husband likes kabocha cream soup, so I made it into croquettes this time. I added mayonnaise for subtle seasoning.
It won't taste great if there's too much flour in the style, and it'll be difficult to shape if it's too soft. So, chill in the refrigerator for a while after Step 5, then form into balls. If the oil isn't hot enough in Step 6, the croquettes will burst. Hence, deep-fry in groups of 2 or 3 and make sure to keep the temperature hot.