This recipe was shared with us by our guest, Kesia Kvill, food & kitchen historian. It was printed in the Five Roses Flour cook book, published in 1915. We've done our best to fill in the information not included in the original!
This is a lighter, baked version of a croquette (korroke in Japanese) made with Kambocha squash and bacon. Serve with tonkatsu sauce or another dipping sauce that you love.