Deep-fried Kamaboko Sandwich

Ingredients: (Serves 4)

* 2 pieces Kamaboko (steamed fish cake on wooden strip)
* 20g dried shrimp, soaked in sake until slightly soft, and minced
* 1 piece ginger root, grated
* 200g ground pork
* 30g miso paste
* Flour for coating
* 1 egg, lightly beaten
* Bread crumbs for coating
* Oil for deep-frying
* Ponzu (commercially blended dipping sauce of soy sauce, vinegar and citrus juice)
* Sesame oil
* Ichimi-togarashi (hot red pepper powder)
* 1/3 daikon (Japanese radish), grated
* 1 stalk green onion, cut into thin rings

Procedure:

1. Make a slightly diagonal shallow cut across the bottom of the Kamaboko at 3mm and cut off at 6 mm so that each slice has a shallow cut at the center.

2. Put the ground pork, dried shrimp, ginger root and miso paste in a mixing bowl and knead well.

3. Dust the Kamaboko slices with the flour and stuff a small amount of pork mixture in each cut.

4. Dip the Kamaboko sandwiches first in the beaten egg and then in bread crumbs. Deep-fry at 175 degrees until light brown.

5. Arrange on a serving plate. Drop a little sesame oil in the ponzu and divide into small dipping bowls. Serve with the ichimi-togarashi, grated daikon and green onion. Individuals mix with the dipping sauce to taste.