The Spruce Eats / Madhumita Sathishkumar
Nutrition Facts (per serving) | |
---|---|
383 | Calories |
7g | Fat |
72g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 383 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 1g | 3% |
Cholesterol 0mg | 0% |
Sodium 438mg | 19% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 0g | 1% |
Total Sugars 6g | |
Protein 6g | |
Vitamin C 0mg | 0% |
Calcium 6mg | 0% |
Iron 1mg | 5% |
Potassium 96mg | 2% |
*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.
Ingredients
For the Rice Cakes:
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2 cups steamed Japanese rice
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2 tablespoons all-purpose flour
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1 tablespoon vegetable oil
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1 tablespoons sliced chives, optional garnish
For the Dipping Sauce:
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1 tablespoon granulated sugar
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1 tablespoon soy sauce
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Madhumita Sathishkumar
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Put cooked rice in a bowl, sprinkle flour over the rice, and knead rice with hands, mixing ingredients together.
The Spruce Eats / Madhumita Sathishkumar
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Shape rice into small, round, flat pieces.
The Spruce Eats / Madhumita Sathishkumar
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Heat vegetable oil in a skillet.
The Spruce Eats / Madhumita Sathishkumar
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Fry rice cakes over low heat for 2 to 3 minutes.
The Spruce / Madhumita Sathishkumar
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Turn over cakes and fry for a couple more minutes, until cakes are warmed through.
The Spruce Eats / Madhumita Sathishkumar
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Turn up heat to medium and fry, flipping halfway through, until crispy and golden on both sides.
The Spruce Eats / Madhumita Sathishkumar
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Meanwhile, make the dipping sauce by combining the sugar and soy sauce in a small bowl.
The Spruce Eats / Madhumita Sathishkumar
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Serve the rice cakes, garnished with chives if you like, alongside the dipping sauce and enjoy.
The Spruce Eats / Madhumita Sathishkumar
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.
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