A Recipe for Japanese Pan-fried Rice Cakes

Rice Cakes
Pan-fried Rice Cakes. Photo (c) Setsuko Yoshizuka
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 2 servings
Ratings (27)

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.

A special 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.

A hint: make more than you need and freeze them for future use.

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.