A Recipe for Japanese Pan-Fried Rice Cakes

Rice Cakes

Setsuko Yoshizuka

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
987 Calories
15g Fat
191g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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.


  • 2 cups Japanese rice (leftover, steamed)
  • 2 tbsp. flour
  • 1 tbsp. vegetable oil
  • For Dipping Sauce
  • 1 tbsp. sugar
  • 1 tbsp. soy sauce

Steps to Make It

  1. Gather the ingredients.

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

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

  4. Heat 1 tablespoon vegetable oil in a skillet.

  5. Fry rice cakes on low heat for a few minutes.

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

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

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

  9. Enjoy!