Hanpen stuffed with cheese はんぺんのチーズ焼き

This is a slight variation on what I posted before. "Hanpen" fish cake stuffed with cheese cooked with olive oil and seasoned. I served this with chicken liver simmered in red wine as a starter one evening.

When I made oden おでん a few days ago, I used kelp to make broth. I recycled the used kelp into "tsukudani" 昆布の佃煮 and used it as a topping.

The cheese melted nicely and this was also seasoned with concentrated noodle sauce and grated ginger.

This is the second time I made this chicken liver dish. Although the liver was a bit mangled up into pieces rather than whole lobes and it may not have looked as nice as the last batch I made, it still tasted really good. The red wine I used this time was California cab (I think it was Louis M Martini Cab from Napa  2014). It is not as tannic as what I used last time and the overall dish came out better than the first batch.

I just thawed the "hanpen" fish cake. Cut it into 4 pieces and made a pocket using a small knife and stuffed the pocket with cheese (I think I used double Gloucester). I fried both sides in a small amount of olive oil until golden and the cheese melted. I added a small amount of concentrated noodle sauce (or soy sauce). I added a dab of grated ginger and the kelp tsukudani. This combination is always good. The kelp's slight saltiness went well.