Grilled hijiki sandwiched between fish cakes
This dish uses hanpen, a fish cake that pairs well with hijiki. Be careful not to sprinkle too little flour on the cut surface, as the hijiki will fall apart when cooked
How to make it
1
Soak the hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander
2
Cut the hanpen in half and make a slit in the center to form a bag
3
Fill each hanpen with 30g of drained hijiki seaweed and sprinkle flour on the cut side
4
Heat salad oil in a frying pan over high heat and fry the hanpen cut-side down. When the hijiki on the cut side begins to harden, turn it over and fry until browned all over
5
Remove the fish cakes, clean the frying pan, and then add the seasonings in [A] to make the sauce. Heat the sauce, mix everything together, and let it thicken a little
6
Place the hanpen in a serving dish and pour the sauce from [5] over it to finish
Ingredientsfor 2 people
-
- Hangpen
- 1 piece
-
- Hijiki seaweed that has been rehydrated in water and blanched.
- 60g
-
- flour
- A little
-
- Salad oil
- 1 tablespoon
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 20cc
-
- butter
- 30g
-
- sugar
- 1 tsp
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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