What's not to love about adorable mini sausages wearing fish cake helmets, nestled in a quick and easy cornbread boat?
10 mini sausages
2 chikuwa (fish cake)
10 corn kernels
20 black sesame seeds
1 pack instant corn soup
80 grams pancake mix
50 grams milk
1/2 tablespoon vegetable oil
Put three slits into one end of each sausage. Boil for 30 seconds. Drain and set aside.
Cut chikuwa into 5 even pieces. Place chikuwa over each sausage and make a slit horizontally, cutting a little into the sausage. Push a kernel of corn into the slit of the sausage.
In a bowl, combine ingredients for the bread and mix to combine. Pour batter into a heat-proof dish and steam on medium heat for 2 minutes. Then place sausages into the half-cooked batter. Cover and steam for another 10 minutes. Garnish with parsley for added color.