Kabocha Okara Pan Cakes

Kabocha is Japanese pumpkin that looks like what we’d call squash back home, but tastes sweeter than any acorn or butternut squash I’ve ever had. I like it more than pumpkin, and ate so much last year I actually started to get a little kabocha fatigue. It is the ultimate lazy beggar food – it can all be cooked at once, nearly everything can be eaten, and it’s not very expensive (at least right now, while it’s in season). I bought 1/3 of a kabocha at our local JA store for 130 yen. Not bad considering they are selling them at Whole Foods in the US for $5 a pumpkin.

Kabocha pumpkin contains, to me, the taste of fall (or “autumn” if you’d rather), and tastes delicious steamed with the skin on, but it’s more versatile than that. A friend recently posted this cute little piece on what to do with kabocha. Timely, since I’d just recently made kabocha pan cakes.


Old Shaky Hands Dane bravely tries to hold a forkful of kabocha cake still enough for a photo.

I’m taking care not to say “pancakes” here, but pan cakes. The former contains mostly sweet batter with pumpkin added in as an element of flavor, while the latter is heartier, more savory – containing mostly pumpkin, they are lightly shaped into patties and set onto a hot, oiled griddle, where they develop a crispy exterior while remaining soft and moist inside. These are not topped with whipped cream and effing chocolate chips – they’re too good for that. If you remember the Okara Burgers from a past post, the shape and texture is very similar

Kabocha Pan Cakes

I let these ones cook a little too long. Meh, still good.


1/4 kabocha pumpkin
1/2 cup okara
3 tbs brown sugar
1/3 cup cornmeal (preferred, but can be hard to find), rice flour, or wheat flour
1 tbs baking powder
1/2 tsp clove
1 large egg
1/4 cup milk or soy milk
nutmeg, cinnamon, or allspice (optional)
canola or olive oil


  1. Scrape out the inner membrane and seeds of the kabocha quarter. Place it in a pot and cover with enough water to steam (don’t worry if you can’t cover the whole pumpkin). Bring water to a boil and then lower to simmer. Cook until the pumpkin flesh is very soft and easy pierced with a spoon, like butter.. Drain the water, leaving the pumpkin in the pot with the flesh facing up.
  2. Combine okara, brown sugar, cornmeal or flour, baking powder, and clove in a bowl. If using other spices, add them in as well. Lightly whisk the dry ingredients together.
  3. With a spoon, scoop pumpkin in chunks into the dry ingredients. If you cooked it well enough, this should be very easy. Don’t worry if a bit of the skin gets in – consider it bonus color and fiber. Add the milk and egg and mash the ingredients together with fork or clean hands, until well mixed.
  4. Heat a large fry pan on medium heat, and add a bit of olive or canola oil to the pan to prevent burning.
  5. Shape the mixture into patties about 3 in/8 cm in diameter. Place in the pan, 3 or 4 at a time. and cover. They should sizzle but not sputter. Cook about 6-7 minutes, then flip over and allow to cook for 5 more minutes or until lightly browned on both sides.
  6. Serve immediately. Top with honey, yogurt, or cheese if desired.

The mixture will keep for several days in the refrigerator. Enjoy!


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