Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, black hanpen fish cake stew. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Black Hanpen Fish Cake Stew. This is my family's stew that I entered into a cooking sheet for stewed and boiled food. It is a stew I made using local Shizuoka black hanpen fishcake and vegetables! A delicious broth comes out of black hanpen fish cake and other ingredients!
Black Hanpen Fish Cake Stew is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Black Hanpen Fish Cake Stew is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook black hanpen fish cake stew using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Black Hanpen Fish Cake Stew:
- Make ready 6 slice Black hanpen
- Take 1/2 Daikon radish
- Take 1 Carrot
- Take 6 Shiitake mushrooms
- Make ready 6 small pieces Ganmodoki (Fried tofu fritters)
- Prepare 3 tbsp Sake
- Take 2 tbsp Mirin
- Prepare 2 tbsp Sugar
- Get 2 2/3 tbsp Soy sauce
Black hanpen Fish species: mackerel, sardines Characteristics: Yaizu is a specialty. Boiled fish paste shaped like a half moon. Red fish is the raw material, so the color is black but the fish has a rich flavor. In Shizuoka, combed sashimi is used as oden seeds and then sweet miso soup, aonori, and bonito flakes are eaten.
Steps to make Black Hanpen Fish Cake Stew:
- Cut the daikon radish into 2 cm half moons, cut the carrot into rolling chunks, and drain the oil from the ganmo. Cut the black hanpen in half.
- Add all of the ingredients aside from the ganmo into a pot along with sake and 3 cups of water, lay a cooking sheet on top, turn on the heat, bring to a boil, add sugar, reduce to low heat, and lightly simmer for 15 minutes.
- Once the daikon radish has softened, add the rest of the flavoring ingredients and ganmo to fill out the stew.
- The fibers of the cooking sheet will hold together even when boiled. It also doesn't reduce the amount of broth.
- Ready to serve and ENJOY!
Red fish is the raw material, so the color is black but the fish has a rich flavor. In Shizuoka, combed sashimi is used as oden seeds and then sweet miso soup, aonori, and bonito flakes are eaten. This is another quick dish and variation of a sauteed "Hanpen" fish cake. This time, I used butter instead of olive oil and stuffed it with perilla and Raclette cheese. I then cut into the middle of the thickness to make a deep pocket taking care not to cut through.
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