I like to grill the hanpen with ham and cheese, so this time I fried them.If you overcook them, they will expand and shrink, so fry quickly in high temperature. Otherwise, it will shrink and become like kamaboko fish cakes.You can also add basil or shiso leaves into the filling. For 2 servings. Recipe by Sorara82

I came up with these since I wanted some kind of hanpen bento item.My four-year-old loves these so much and gets really excited when I made them.Pounding them evenly will make it easier to get a nice round shape. If the lumps are too big, the batter will clump up and not come out smoothly.Alternatively, you can squeeze out an appropriate amount, roll it into a ball, press it flat, then fry.It's a very versatile recipe. Try in a variety of ways, like adding cheese, shiso leaves, edamane, or sesame seeds. It might also be good with a bit of katakuriko potato starch to give it a chewy texture.Be careful not to use too much salt. Recipe by Aozoranotukisama

I don't use large hanpen fish cakes that much because they're expensive. I had some though, and before I realized it, they were 2 days past their best-by date. But they weren't past their expiration date, so I thought, "Maybe it'll be ok if I heat it through?" As it happened, I wanted to eat something "chijimi-like" (Korean savory pancake), so I did some research. Of course the expiring hanpen was just my inspiration. Please make this with hanpen that's well before its best-by date.If you coat the formed fritters with a little flour before pan frying them, the outside will be crispy and the inside will be chewy. Try adding quickly boiled, coarsely chopped lotus root. It adds a different texture and is delicious. If the mixture doesn't come together well because there's extra fat in it (see step 13), add 1 tablespoon of katakuriko potato starch flour, or add more bonito flakes and adjust the texture. (I just added this note recently, so for people who had a hard time with this recipe... I apologize!) For 2 servings. Recipe by Sabumochi

Ditch the extra calories from store bought Panko. This recipe is easy and you can use it for a month in your favorite comfort food. Panko is knows to have a drier texture than breadcrumbs but also healthier with a crisp. With this recipe , you don't even need to season your chicken. Say Goodbye stale fried/baked chicken and Hello to a whole different level of Crunch. 🍗

I wanted to season the hanpen with curry powder, but I was out of curry powder. While looking for a substitute, I found the Krazy Salt to create this tasty snack.The non-melting sliced cheese makes for a better finished appearance.This should be pretty satisfying for a side dish since it uses 2 slices of ham. Recipe by Maecchiturbo

My family loves this combination of hanpen and cheese, so I make it often.It might be difficult to cut when it’s hot.It is still nice once cooled down, so it's definitely ideal to pack in lunch boxes! For 4 servings. Recipe by nonmam

Hanpen comes in handy; it has nice flavour and cooks through easily. I created this quick and easy recipe by using common ingredients I had on hand.It's easier to use 2 spoons to shape the mixture, and drop it into the pan in Step 5.Hanpen, cheese, and ham have their own flavour already, so it's ok to eat them without sauce. But if you want, add some sauce or ketchup. For 2-4 servings (about 12 pieces). Recipe by caramel-cookie

My hubby said he wanted to eat "Garlic Tonkatsu"but we didn't have tonkatsu pork, so I made it with chicken breast, which we did have.Pan fry the chicken on both sides over fairly low heat so that it cooks through to the center.Adjust the amount of flavoring ingredients to your liking.You can use regular salt and pepper instead of Krazy Salt and black pepper.If there's not enough oil in the pan, just add some. Recipe by annnnn

I like this way of making toast. I cut out the white part of the bread and put ingredients in the cavity.It is easy to burn over high heat, so cook it slowly over medium to low on your pan.Use leftover ingredients in the fridge (instead of bacon, you can use ham or sausage). For 1 serving. Recipe by Yuukarikoara

I thought of using breadcrumbs because I wanted to make a tart crust without using eggs.I love the combination of honey and butter, so I'm proud to say that this pie crust is really tasty.I personally filled it with milk jelly, but next time maybe I'll try making a glamorous tart with custard cream.You could also roll it into small flat balls and bake like cookies instead of pressing into tart pans.I used medium-coarse bread crumbs. Because the only sugar I had was light brown, the tart crust might look slightly colored. You could also use caster sugar. It takes a while to bake, but once it becomes golden, it burns quite fast. That's why you need to keep your eyes on it. No one will believe that it's made with breadcrumbs. Recipe by sweetsweet

The cheese slices are about the same size as a 1/4 slice of hanken, so I tried making sandwiches.I thought that colourful and fragrant basil sauce would go well with this, so I tried it.In Step 3, if you sandwich the cheese between piping hot slices of hanpen, the cheese will melt to just the right texture. Mind you don't burn yourself!If you can't use homemade basil pesto, store-bought is fine. Recipe by umemodoki

Deep fried breaded shrimp is a lot of work, but I wanted to come up with a good way to make them for bentos.You can mix dried basil or parsley into the panko. Deep-fried panko chicken breastis even easier and delicious too. Recipe by Shunkoyu