Hard boil the eggs (boil from cold water for about 15 minutes). Mash with a fork. Mix in the ● ingredients.
Divide the egg into 4 portions.
Cut the hanpen into fourths. Slice halfway open to make pockets (like in the picture) to stuff in the egg salad. Be careful not to rip it.
Stuff the egg salad into the hanpen.
It looks like this. They're pretty packed!
Then coat with flour, egg, and panko.
This is what it looks like with the coating.
Heat the oil. Drop a dribble of coating to check the temperature. If it makes a crackling sound, it's ready. Put the hanpen into the oil. Everything in it is already cooked, so it's only a matter of making it a crispy brown.
Next, fry them. In order to use less oil, I stand them up to fry every side in the oil.
Once they are a crispy brown colour, they are done!
I used "Kibun Ooban" hanpen and large eggs. If you use a smaller fish cake, I guess you will have leftovers.
Story Behind this Recipe
This is one of my favourite dishes that my mother used to make us a long time ago.
Be careful not to rip the hanpen when slicing them.