A Recipe for Japanese Pan-fried Rice Cakes

Rice Cakes
Photo (c) Setsuko Yoshizuka
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 servings
Ratings (59)

By Setsuko Yoshizuka

Updated 04/09/18

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.

What You'll Need

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

How to Make It

  1. Put leftover rice in a bowl, sprinkle flour over the rice and knead the rice by hand well.
  2. Shape the rice into small, round, and flat pieces.
  3. Heat 1 tbsp. vegetable oil in a skillet.
  4. Fry rice cakes on low heat for a few minutes.
  5. Turn them over and fry for a few minutes, or until cooked through.
  6. Turn up the heat to medium and fry until crispy on both sides.
  7. Serve a mixture of sugar and soy sauce on the side.
    Nutritional Guidelines (per serving)
    987 Calories
    15g Fat
    191g Carbs
    18g Protein
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)