Dry roast the panko in a pan until golden brown.
Finely chop the leek, and combine with miso and sugar.
Slice the hanpen in half horizontally to make 2 thin pieces. Put a slice of melting cheese on each piece of hanpen, and spread with the miso mixture. Lay 3 shiso leaves on each piece. (Leave 2-3 cm of the far side of the hanpen slices uncovered.)
Roll each hanpen slice up closest to you, and secure each with 5 evenly spaced toothpicks. Slice in between the toothpicks. You'll end up with 10 rolls.
Coat the rolls with flour, beaten egg, and dry roasted panko. Cover the exposed ends of the toothpicks with foil to prevent them from getting burned when baking.
Bake the rolls in an oven. When the hanpen puffs up, they are done.
Take the foil off the toothpicks and serve.
Story Behind this Recipe
When I'm watching my calories but want to eat something deep fried... I have this! The panko bread crumbs are dry roasted, so the surface is crispy and golden brown. These don't require oil so they're very healthy. I made them look cute by rolling them up.
Once the bread crumbs start to brown, they will get dark quickly. They'll continue to cook in residual heat in the pan, so be careful not to let them burn. Roll the hanpen up tightly, and secure well with toothpicks.