How To Make Japanese Pan-Fried Rice Cakes?
These rice cakes are cooked with leftover steamed Japanese rice. It’s simple, but a great snack or delicious side dish.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2 servings
Ingredients:
For the Rice Cakes:
- 2 cups steamed Japanese rice
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoons sliced chives, optional garnish
For the Dipping Sauce:
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
Directions:
Step 1:Gather the ingredients.
Step 2:Put the cooked rice in a bowl, sprinkle the flour over it and knead the rice with your hands, mixing the ingredients together.
Step 3:Shape the rice into small, round, flat pieces.
Step 4:Heat the vegetable oil in a frying pan.
Step 5:Fry the rice cakes over a low heat for 2 to 3 minutes.
Step 6:Turn the cakes over and fry for a few more minutes until warmed through.
Step 7:Increase the heat to medium and turn the rice cakes halfway through until they are crispy and golden on both sides.
Step 8:Meanwhile, in a small bowl, whisk together the sugar and soy sauce for the dipping sauce.
Step 9:Serve the rice cakes garnished with chives with the dipping sauce and enjoy.
