Slice the hanpen in half. Make cuts in its side and open up like a pocket, as seen above.
Halve the cheese. Lay it on the ham. Squirt mayonnaise on top. Sprinkle coarsely ground black pepper, then fold in half.
Make sure it doesn't stick out. Dredge with flour, egg, panko in order.
Heat oil and deep-fry until golden brown. You also can deep-fry in a pan with lots of oil.
Story Behind this Recipe
I like to grill the hanpen with ham and cheese, so this time I fried them.
If you overcook them, they will expand and shrink, so fry quickly in high temperature. Otherwise, it will shrink and become like kamaboko fish cakes. You can also add basil or shiso leaves into the filling.