hanpen ahi jio (Korean dish of seasoned fish with a variety of seasonings)

Here is a recipe for hanpen ahi jio. The flavor of the hanpen itself is light, but the garlic and hawk's claw give it a punch of flavor.

Material ( Serves 1 to 2 )	Cooking time 10 minutes
half a slice	one sheet
shallot	one (object)
hen-of-the-woods (species of polypore mushroom, Grifola frondosa)	1 pack
olive oil	proper quantity
salt (i.e. sodium chloride)	proper quantity
soy sauce	1 teaspoon
Gamblea innovans (species of deciduous tree)	proper quantity
garlic (Allium sativum)	proper quantity
black pepper (Piper nigrum)	proper quantity
parsley (Petroselinum crispum)	proper quantity

Hanpen" is cheap, hearty, and useful in a variety of dishes. This time we will introduce a recipe for hanpen ajillo.

Hanpen Ahijo

recipe

Ingredients (for 1 or 2 servings

) 1 hanpen (fish cake)
1 spring onion
1 pack maitake mushrooms
Olive oil to taste
Salt to taste
Soy sauce 1 tsp
Eggplant to taste
Garlic (or tube) to taste
Black pepper to taste
Parsley to taste

Directions

1. Cut hanpen and spring onion into bite-sized pieces and break up the maitake mushrooms


2. Put olive oil, garlic, and hawk's claw in a pot over low heat

3. When the oil is fragrant, add salt and soy sauce and stir

4. Cook leeks and maitake mushrooms in the pot


5. Add hanpen to the pot


6. When hanpen is browned, sprinkle parsley and black pepper to taste.


Hot hanpen are soft and fluffy. The oil soaks into the hanpen and the flavor spreads with the aroma of the grill marks. The flavor of the hanpen itself is light, but the garlic and hawk's claw give it a punch of flavor. The secret ingredient of soy sauce gives it a slightly Japanese taste.


The sweet, cooked green onions and fragrant maitake mushrooms add to the delicious flavor. The different textures can also be enjoyed.


We have previously introduced a recipe for canned mackerel called " mackerel boiled in water ajillo," and "hanpen ajillo" is no less delicious. Once you try it, I am sure you will be hooked!