Sauteed Hanpen Fishcake with Sesame Seed and Japanese Leek Sauce

• 1 piece Hanpen
• 1/2 of the white stalk and all of the green stalk Naganegi (Welsh onion)
• 1/3 bunch Chinese chives
• 1 Umeboshi
• 1 tbsp Sake
• 1/2 tsp Weipa
• 1/2 tsp Vinegar
• 1/2 tsp Miso
• 1 tbsp Sesame oil
• 2 to 4 sticks Kanikama (Imitation crab sticks) (To taste)
• 1 Toasted white sesame seeds
• 1 Ichimi spice, hot sesame oil, pepper

1. Finely chop Welsh onion stalk, and mince the green stalk.
2. Cut Chinese chive into 1.5 cm long pieces (3 cm in photo).
3. Finely chop umeboshi.
4. Heat 1 tablespoon sesame oil in frying pan, and fry hanpen until seared and remove from pan.
5. Slice obliquely and arrange on plate.
6. In the same pan, stir in naganegi and the ingredients, add Chinese chives and kanikama, then remove from heat after about 30 seconds.
7. Top hanpen with sauce and sprinkle with toasted white sesame seeds.
8. (Add ichimi spice, hot sesame oil and pepper to taste.)
9. I used Kibun brand's "Watayuki" hanpen.
10. Generously top with negi sauce.
11. It's a versatile sauce that also tastes great on chikuwa or aburaage on rice, or in onigiri.
12. To make a quick rice bowl dish, simply top the hanpen or chikuwa on rice.
13. Add a bit of hot sesame oil to make it a spicy stir-fried rice-like dish.
14. Stir fry whole sticks of chikuwa in sesame oil, then slice.
15. Mix in cabbage or mizuna leaf to create a perfect bento box item.
16. Use it as versatile condiment to go with any meal.

hanpen, welsh onion, chinese chives, sake, weipa, vinegar, sesame oil, kanikama, white sesame seeds, ichimi spice

Taken from cookpad.com/us/recipes/158864-sauteed-hanpen-fishcake-with-sesame-seed-and-japanese-leek-sauce (may not work)