Melon Pan

Fluffy soft-centered Japanese sweet bread encased in a thin, crisp cookie crust with a distinctive grid pattern.

Ingredients

• 600g large prawns
• 1 cup panko breadcrumbs
• 1 tbsp sliced scallion whites
• 1 tsp white sesame seeds
• 3 tbsp neutral vegetable oil
• 200g carrots
• a handful of fresh shiso leaves, chopped
• a generous spoonful of bonito flakes

Instructions

1. 1

   Prepare the nori sheets base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork loin, shiitake mushrooms, grated fresh ginger, and white sesame seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat toasted sesame oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the nori sheets until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork loin mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the nori sheets with the filling, a spoonful of bonito flakes, and a scattering of mitsuba.

7. 7

   Add a final touch of sake for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra bonito flakes on the side for dipping or drizzling.

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