Japanese Pan-Fried Rice Cakes Recipes

Total: 15 mins
Prep: 5 mins
Cook: 10 mins
Yield: 2 servings

96 ratings

Nutritional Guidelines (per serving)
987	Calories
15g	Fat
191g	Carbs
18g	Protein

Nutrition Facts
Servings: 2 servings
Amount per serving
Calories	987
% Daily Value*
Total Fat 15g	19%
Saturated Fat 2g	12%
Cholesterol 0mg	0%
Sodium 1182mg	51%
Total Carbohydrate 191g	70%
Dietary Fiber 8g	27%
Protein 18g
Calcium 125mg	10%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crispy rice has a revered place in many cultures. These rice cakes are cooked with leftover Japanese steamed rice. It's simple but makes a great snack or a delicious side dish to meat or fish. You can add vegetables and herbs, or use it as a backdrop to a fried egg. Consider serving them as a main dish on top of bacon, Napa cabbage, and scallions.

This recipe uses these pan-fried rice cakes and tops them with chipotle mayonnaise and raw scallop. You then paint them with a thin glaze of a soy-honey mixture not exactly Japanese, but out of this world.

For the Rice Cake
2 cups Japanese rice (leftover, steamed)
2 tablespoons flour
1 tablespoon vegetable oil
For Dipping Sauce
1 tablespoon sugar
1 tablespoon soy sauce

Gather the ingredients.

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Put leftover rice in a bowl, sprinkle flour over the rice, and knead the rice by hand well.

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Shape the rice into small, round, and flat pieces.

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Heat the vegetable oil in a skillet.

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Fry rice cakes on low heat for a few minutes.

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Turn them over and fry for a few more minutes, or until cooked through.

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Turn up the heat to medium and fry until crispy on both sides.

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Serve a mixture of sugar and soy sauce on the side.

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Enjoy!