Kabocha and Onion Miso Croquettes for Bento

1. 1

   Wrap the kabocha in plastic wrap, and microwave for 5 minutes until tender.

2. 2

   Mix the green onion with the miso.

3. 3

   Remove the skin from the kabocha, season with salt and pepper, add butter, then mash.

4. 4

   Divide into 4 portions, then, with a 1/2 tablespoon of onion-miso in the middle, roll the mashed kabocha into balls.

5. 5

   Spread panko in a frying pan and roast until golden brown.

6. 6

   Add roasted sesame seeds.

7. 7

   Put the balls from Step 2 into the frying pan from Step 3, roll in the panko, flatten, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.