Black Hanpen Fish Cake Stew

Black Hanpen Fish Cake Stew

In Shizuoka, we always eat black hanpen fish cakes! A delicious broth comes out of black hanpen fish cakes and vegetables .


Black hanpen
6 slices
Daikon radish
Shiitake mushrooms
Ganmodoki (Fried tofu fritters)
6 small pieces
3 tablespoons
2 tablespoons
2 tablespoons
Soy sauce
2 2/3 tablespoons


1. Cut the daikon radish into 2 cm half moons, cut the carrot into rolling chunks, and drain the oil from the ganmo. Cut the black hanpen in half.
2. Add all of the ingredients aside from the ganmo into a pot along with sake and 3 cups of water, lay a cooking sheet on top, turn on the heat, bring to a boil, add sugar, reduce to low heat, and lightly simmer for 15 minutes.
3. Once the daikon radish has softened, add the rest of the flavoring ingredients and ganmo to fill out the stew.
4. The fibers of the cooking sheet will hold together even when boiled. It also doesn't reduce the amount of broth.

Story Behind this Recipe

This is my family's stew that I entered into a cooking sheet for stewed and boiled food . It is a stew I made using local Shizuoka black hanpen fishcake and vegetables!