COOKED RICE CAKES RECIPES

Steps:

• In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
• Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Steps:

• Spread 2 cups cooked Japanese rice across the bottom of a medium bowl. Sprinkle with 1 tablespoon all-purpose flour and 1/4 teaspoon kosher salt. Using a rice paddle or wet hands, fold and fluff the mixture until the grains or rice are coated and there is no loose flour.
• Prepare a small bowl of water. Divide the rice mixture into 4 portions, wetting your hands as needed with the water if the rice is sticky. Working one portion at a time, form and press into a tight ball. Press the ball into a rough 3-inch-wide, 1/2-inch-thick disk. Press the sides of the disk to smooth the edges. Transfer to a plate.
• Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering. Swirl the pan so the oil evely coats the bottom. Add the rice cakes and cook until deep golden-brown on the bottom, about 5 minutes. Gently flip the rice cakes. Add the remaining 1 tablespoon oil to the skillet. Cook, sliding the rice cakes around as needed so they come in contact with the oil, until the rice cakes are deep golden-brown on the second side, 4 to 5 minutes more. Serve topped with a generous sprinkle of furikake, or dip in your favorite soy dipping sauce.