Ingredients
1 Hanpen (large)
10 cm Japanese leek
2 tbsp Miso
1/2 tsp plus Sugar
2 slice Easy melting cheese
6 Shiso leaves
1 Plain flour
1 Egg
200 ml Panko
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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Dry roast the panko in a pan until golden brown. Finely chop the leek, and combine with miso and sugar. Slice the hanpen in half horizontally to make 2 thin pieces. Put a slice of melting cheese on each piece of hanpen, and spread with the miso mixture. Lay 3 shiso leaves on each piece. (Leave 2-3 cm of the far side of the hanpen slices uncovered.) Roll each hanpen slice up closest to you, and secure each with 5 evenly spaced toothpicks. Slice in between the toothpicks. You'll end up with 10 rolls. Coat the rolls with flour, beaten egg, and dry roasted panko. Cover the exposed ends of the toothpicks with foil to prevent them from getting burned when baking. Bake the rolls in an oven. When the hanpen puffs up, they are done. Take the foil off the toothpicks and serve. Cross cut.