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.
Heat 1 tablespoon sesame oil in frying pan, and fry hanpen until seared and remove from pan. Slice obliquely and arrange on plate.
In the same pan, stir in naganegi and the ★ ingredients, add Chinese chives and kanikama, then remove from heat after about 30 seconds.
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.
Generously top with negi sauce.
It's a versatile sauce that also tastes great on chikuwa or aburaage on rice, or in onigiri.
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.
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.
Story Behind this Recipe
Earlier, I posted a recipe on Kanikama (imitation crab sticks) with Welsh onion sauce (Recipe ID: 1391621), but I also recommend this recipe. The taste is suited to men and women of all ages. The interesting texture also makes it a fun dish.
To help consume the bumper-crop of daikon (white radish) leaves harvested from my father-in-law's garden, I also used daikon leaves. Try this out when your store-bought daikon comes with the leaves.