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 thawed the “hanpen” and cut it into 4 equal squares. I then cut into the middle of the thickness to make a deep pocket taking care not to cut through. I cut the slice of Raclette cheese to the size of the pocket. I wrapped the piece of cheese with a leaf of perilla and inserted the wrapped cheese into the pocket. I sauteed the packet in butter over a medium flame for a few minutes on each side until the cheese melted and the hanpen nicely browned. I served it with a dab of grated ginger and soy sauce for dipping. It is another simple but good dish which will go with any drink.