Sautéed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce
Sautéed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, sautéed hanpen fishcake with sesame seed and japanese leek sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sautéed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Sautéed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sautéed hanpen fishcake with sesame seed and japanese leek sauce using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sautéed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce:
  1. Take 1 piece Hanpen
  2. Get 1/2 of the white stalk and all of the green stalk Naganegi (Welsh onion)
  3. Take 1/3 bunch Chinese chives
  4. Make ready 1 ★ Umeboshi
  5. Prepare 1 tbsp ★ Sake
  6. Prepare 1/2 tsp Weipa
  7. Take 1/2 tsp ★ Vinegar
  8. Prepare 1/2 tsp ★ Miso
  9. Prepare 1 tbsp Sesame oil
  10. Take 2 to 4 sticks Kanikama (Imitation crab sticks) (To taste)
  11. Take 1 Toasted white sesame seeds
  12. Get 1 Ichimi spice, hot sesame oil, pepper
Steps to make Sautéed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce:
  1. Finely chop Welsh onion stalk, and mince the green stalk. Cut Chinese chive into 1.5 cm long pieces (3 cm in photo). Finely chop umeboshi.
  2. Heat 1 tablespoon sesame oil in frying pan, and fry hanpen until seared and remove from pan. Slice obliquely and arrange on plate.
  3. In the same pan, stir in naganegi and the ★ ingredients, add Chinese chives and kanikama, then remove from heat after about 30 seconds.
  4. Top hanpen with sauce and sprinkle with toasted white sesame seeds. (Add ichimi spice, hot sesame oil and pepper to taste.) - - I used Kibun brand's "Watayuki" hanpen.
  5. Generously top with negi sauce. - It's a versatile sauce that also tastes great on chikuwa or aburaage on rice, or in onigiri.
  6. To make a quick rice bowl dish, simply top the hanpen or chikuwa on rice. Add a bit of hot sesame oil to make it a spicy stir-fried rice-like dish.
  7. Stir fry whole sticks of chikuwa in sesame oil, then slice. Mix in cabbage or mizuna leaf to create a perfect bento box item. Use it as versatile condiment to go with any meal.

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