|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crispy rice is revered in many cultures, and these Japanese rice cakes are a delicious example of that. They are made with Japanese steamed rice and flour, and the mixture is formed into cakes and fried until crispy. This recipe is a great use for leftover rice and includes a sweetened soy dipping sauce, the perfect complement to the mild-tasting rice.
These rice cakes are a great snack, appetizer, or side dish to meat or fish. You can also turn them into a complete meal by topping with a fried egg, smoked salmon, or a vegetable stir-fry.
For the Rice Cakes:
2 cups steamed Japanese rice
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 tablespoons sliced chives, optional garnish
For the Dipping Sauce:
1 tablespoon granulated sugar
1 tablespoon soy sauce
Gather the ingredients.
Put cooked rice in a bowl, sprinkle flour over the rice, and knead rice with hands, mixing ingredients together.
Shape rice into small, round, flat pieces.
Heat vegetable oil in a skillet.
Fry rice cakes over low heat for 2 to 3 minutes.
Turn over cakes and fry for a couple more minutes, until cakes are warmed through.
Turn up heat to medium and fry, flipping halfway through, until crispy and golden on both sides.
Meanwhile, make the dipping sauce by combining the sugar and soy sauce in a small bowl.
Serve the rice cakes, garnished with chives if you like, alongside the dipping sauce and enjoy.
What Is Japanese Rice?
Rice is the main food source in Japan and no meal would be complete without a bowl of steamed rice on the table. Japanese rice is white, short grain, and has a fluffy and slightly sticky texture. It is known by several names, including sushi rice, Calrose rice, short-grain rice, or Japonica. The rice needs to be rinsed several times, then drained, and left to sit for 30 minutes. It can then be cooked either in a pot on the stove or in a rice cooker.
Once cooled, it can be kept for later use, like to make pan-fried rice cakes. If refrigerated, the rice should be used within 1 to 2 days; for longer storage, place the rice in a zip-top freezer bag and freeze for up to 2 months.