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 rice (leftover, Japanese, steamed)
- 2 tbsp. flour
- 1 tbsp. vegetable oil
- For Dipping Sauce:
- 1 tbsp. sugar
- 1 tbsp. soy sauce
- 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 tbsp. vegetable oil in a skillet.
- Fry rice cakes on low heat for a few minutes.
- Turn them over and fry for a few 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.
|Nutritional Guidelines (per serving)|