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1
Cut the kabocha squash and potatoes into small sizes.
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2
Use the same ratio of kabocha squash and potatoes (soak the potatoes in water for a while. )
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3
Put 1 in a pan and add water to cover and add consomme bouillon and cook until softened.
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4
(Do not boil for too long).
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5
Boil the eggs.
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6
(When I make boiled eggs, I add enough water to cover the eggs and turn off the heat once it comes to a boil.
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7
Cover with a lid on and let sit for 10 minutes.
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8
The eggs will be soft-boiled if left for 9 minutes).
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9
Drain the kabocha squash and potato when softened, put back in the pan and heat for a while to evaporate the water.
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10
Mush when it slightly cools.
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11
Mash it until smooth if you prefer, but I like to leave some chunks for texture.
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12
Add the boiled eggs and mash.
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13
You could add ham or corn kernels if you prefer.
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14
Add mayonnaise, salt and pepper and taste.
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15
(You could eat this as is.)
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16
Shape the filling into balls, preferably small and flattened.
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17
Coat with flour thinly, beaten egg and the panko in this order.
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18
Deep fry in 180C oil.
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19
They are delicious just as they are, but I make a sauce to go with it.
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20
Mix ketchup and mayonnaise in a 2:1 ratio.
