|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 191g||70%|
|Dietary Fiber 8g||27%|
|*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 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
Gather the ingredients.
Put leftover rice in a bowl, sprinkle flour over the rice, and knead the rice by hand well.
Shape the rice into small, round, and flat pieces.
Heat 1 tablespoon vegetable oil in a skillet.
Fry rice cakes on low heat for a few minutes.
Turn them over and fry for a few more minutes, or until cooked through.
Turn up the heat to medium and fry until crispy on both sides.
Serve a mixture of sugar and soy sauce on the side.