Hanpen Fish Cake and Cheese Wrapped with Shiso Leaves and Bacon – a delicious recipe with Hanpen, cheese, leaves, Bacon, Black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the hanpen into 8 and slice horizontally.
2
Cut the cheese into 8.
3
Cut the bacon in half.
4
Sandwich a slice of cheese between two slices of hanpen (for 8 sandwiches).
5
Place the step 1 bacon lengthways and put a shiso leaf on top.
6
Wrap Step 2 with bacon and shiso.
7
Make eight of these.
8
Heat a little vegetable oil (not listed) in a pan and place step 3 with the joint side down.
9
Fry over low to medium heat.
10
After they have become golden brown, flip over and fry the other side until golden brown.
11
When both sides are golden brown, transfer to a serving plate and sprinkle black pepper.
12
Serve with mayonnaise if you like!
13
(I like it that way.)
14
You can also make it without shiso leaves.
200
kcal
Calories
15
g
Fat
2
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 Hanpen, 1 slice Sliced cheese, 8 leaves Shiso leaves, 4 strips Bacon, and more.
Yes, Hanpen Fish Cake and Cheese Wrapped with Shiso Leaves and Bacon falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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