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Hanpen Fish Cake and Cheese Wrapped with Shiso Leaves and Bacon

Hanpen Fish Cake and Cheese Wrapped with Shiso Leaves and Bacon

The saltiness of the bacon and cheese is enough so you don't need other seasonings! It is tasty even after it has cooled down. Good for snacking.

Ingredients: For making 8 (serves two as nibbles)

Hanpen
1 (large, about 110 g)
Sliced cheese
1 slice
Shiso leaves
8 leaves
Bacon
4 strips
Black pepper (optional)
as needed (I like plenty)

Steps

1. Cut the hanpen into 8 and slice horizontally. Cut the cheese into 8. Cut the bacon in half.
2. Sandwich a slice of cheese between two slices of hanpen (for 8 sandwiches).
3. Place the step ① bacon lengthways and put a shiso leaf on top. Wrap Step ② with bacon and shiso. Make eight of these.
4. Heat a little vegetable oil (not listed) in a pan and place step ③ with the joint side down. Fry over low to medium heat.
5. After they have become golden brown, flip over and fry the other side until golden brown.
6. When both sides are golden brown, transfer to a serving plate and sprinkle black pepper. Serve with mayonnaise if you like! (I like it that way.)
7. You can also make it without shiso leaves.

Story Behind this Recipe

I made this dish as an appetizer to this year's Beaujolais nouveau. The hanpen fish cake was half-price as well!