JAPANESE PAN FRIED RICE CAKES RECIPES
RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Total Time 20 minutes
Yield 4 to 6 cakes
Number Of Ingredients 9
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.
Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram
RICE CAKES WITH PEANUT SAUCE AND HOISIN RECIPE - NYT COOKING
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
More about "japanese pan fried rice cakes recipes"
RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
- 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.
See details
24 EASY ASIAN DESSERTS – THE KITCHEN COMMUNITY
If you love Asian desserts, you're going to be delighted to learn that you can make tons of easy traditional Asian desserts at home. Most of us have a favorite Asian food restaurant, and when we go there, we love the unusual and delicious oriental desserts. Although they may seem complicated to make, there are
From thekitchencommunity.org
Reviews 4.9
From thekitchencommunity.org
Reviews 4.9
See details
PAN FRIED DAIKON CAKE RECIPE | ALLRECIPES
These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat.
From allrecipes.com
Reviews 4.5
Total Time 51 minutes
Category Appetizers and Snacks
Calories 162.1 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 51 minutes
Category Appetizers and Snacks
Calories 162.1 calories per serving
- Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
See details
JAPANESE PAN-FRIED RICE CAKES RECIPE - THE SPRUCE EATS
May 17, 2021 · For the Rice Cakes: 2 cups steamed Japanese rice 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 tablespoons sliced chives, optional garnish
From thespruceeats.com
From thespruceeats.com
See details
ISOBEYAKI JAPANESE RICE CAKE RECIPE - THE SPRUCE EATS
Jan 18, 2016 · Steps to Make It In a small nonstick skillet, heat olive oil over medium-high heat. Featured Video When olive oil is near its smoke point, add frozen or fresh mochi (rice cake) to the pan. Note: There is no need to... Pan-fry the mochi on each side for about 2 to 3 minutes. The center of the mochi ...
From thespruceeats.com
From thespruceeats.com
See details
A SIMPLE RECIPE FOR DELICIOUS JAPANESE PAN-FRIED RICE CAKES
A Recipe for Delicious and Versatile Japanese Pan-fried Rice Cakes. Find this Pin and more on DonnaRae's Misc.Recipes by Donna Rae Israel. Ingredients. Condiments. 1 tbsp Soy sauce. Pasta & Grains. 2 cups Japanese rice. Baking & Spices. 2 tbsp Flour.
From pinterest.com
From pinterest.com
See details
A SIMPLE RECIPE FOR DELICIOUS JAPANESE PAN-FRIED RICE CAKES
Steamed Mochi Recipe. Mochi (Japanese Rice Cake) Mochi, or rice cake, is a Japanese food and ingredient made of steamed rice that is pounded into a thick and chewy solid rice cake. Lisy09. L. Alexandra Valencia. Asian food. Japanese Sticky Rice.
From pinterest.com
From pinterest.com
See details
NATIONAL RECIPES: JAPANESE PAN-FRIED GRAIN CAKES ...
From houstonfoodtruckfest.com
See details
PAN FRIED RICE CAKES | BEYOND KIMCHEE
May 25, 2011 · If using frozen rice cakes, bring a pot of water to boil. Cook the rice cakes for 30-60 seconds. Drain the cakes and add them to the sauce in a bowl. Mix them well to coat with sauce all around. Heat oil in a non-stick surface skillet over medium heat. Saute the cakes for 2-3 minutes, stirring occasionally.
From beyondkimchee.com
From beyondkimchee.com
See details
FRIED RICE CAKES ARE CRISPY ASIAN INSPIRED RICE CAKES.
From anothertablespoon.com
See details
PAN FRIED RICE CAKES | BEYOND KIMCHEE
May 25, 2011 · Set aside. If using frozen rice cakes, bring a pot of water to boil. Cook the rice cakes for 30-60 seconds. Drain the cakes and add them to the sauce in a bowl. Mix them well to coat with sauce all around. Heat oil in a non-stick surface skillet over medium heat. Saute the cakes for 2-3 minutes, stirring occasionally.
From beyondkimchee.com
From beyondkimchee.com
See details
PAN FRIED RICE CAKE RECIPES
2021-02-24 · Pan Frying the Rice Cakes. In a pan, add 1 tsp of oil and turn to med-high heat. Once the pan is hot, add rice cakes into the pan and pan-fry for about 3-5 minutes, or until brown. Flip the rice cakes over and pan-fry for 3 minutes. Add eggs and chopped green onions. Flip over and cook until eggs are done.
From tfrecipes.com
From tfrecipes.com
See details
HOW TO MAKE PAN-FRIED RICE CAKE - HEALTHY YUMS VINE
Dec 04, 2019 · Grate the onion and garlic and mix along with the rice, mixed herbs and soya sauce. Crack the egg into the bowl and add a good pinch salt and pepper. Use a fork to thoroughly mix the egg through the ingredients. Add 1 tbsp. oil to a non-stick frying pan and heat to medium. Divide the rice into 8-10 portions and form into burger sized patties.
From healthyyumsvine.com
From healthyyumsvine.com
See details
STIR FRIED SHANGHAI RICE CAKES - CHAO NIAN GAO - DRIVE ME ...
Nov 14, 2019 · Stir fry the rice cakes together for 2 - 3 minutes and then add in the chopped cabbage. If needed, add in the rest of the sauce and stir fry everything together for another 2 - 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened.
From drivemehungry.com
From drivemehungry.com
See details
OOPS, THAT RECIPE CAN'T BE FOUND. - KROGER
If you are using a screen reader and having difficulty with this website, please call 800–576–4377.
From kroger.com
From kroger.com
See details
SHANGHAI STIR-FRIED RICE CAKES (20 MINUTES ONLY! ) - TIFFY ...
May 11, 2021 · Once the pan is hot, add in the ginger, garlic, shiitake mushroom, and onion. Stir-fry everything for 2-3 minutes. Add in bok choy and rice cake. Saute for 2-3 minutes. Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft.
From tiffycooks.com
From tiffycooks.com
See details
YAKI ONIGIRI (GRILLED RICE BALL) ?????? • JUST ONE COOKBOOK
Jun 25, 2012 · Onigiri (recipe here) is made of white rice formed into triangular or oval shapes. Inside these rice balls, you can find fillings such as Japanese pickled plum (umeboshi), salted salmon, katsuobushi (or sometimes called okaka), simmered kombu, or spicy cod roe (mentaiko). On the outside, they are often wrapped in the dried and crispy nori ...
From justonecookbook.com
From justonecookbook.com
See details
YAKIMOCHI | JAPANESE GRILLED MOCHI WTH SEAWEED | EPERSIANFOOD
Mar 30, 2020 · Pan fry the mochi on each side for about 2 to 3 minutes. The center of the mochi will become rubbery and flexible, while the exterior of the mochi will become crisp and golden. Note: Feel free to cook the mochi for more than 2 or 3 minutes until the mochi reaches the desired color. Immediately serve the fried rice cakes in a pan on a plate and ...
From epersianfood.com
From epersianfood.com
See details
ASIAN RICE CAKE RECIPE IDEAS - SIMPLE CHEF RECIPE
Sep 29, 2021 · Recipe bydaily cooking quest | anita jacobson. In a bowl, stir together the rice flour, wheat starch, salt, sugar and pepper. Korean Spicy Rice Cakes (Tteokbokki ???) Tteokbokki Cover and cook for 5 minutes longer. Asian rice cake recipe ideas. 3 cups boiled rice (ideally 1 day old) 4 minced scallions. If not, no matter, […]
From simplechefrecipe.com
From simplechefrecipe.com
See details
GYOZA RECIPE (JAPANESE PAN-FRIED DUMPLINGS) | KEEPRECIPES ...
1 tablespoon green onion (green part only), minced. 2 teaspoon aka miso paste (red/dark miso paste) 1 teaspoon sesame oil. 1 teaspoon crushed red chili pepper. 1/4 teaspoon sugar. 40 dumpling wrappers. For cooking the dumplings: 1 tablespoon sesame oil. 1/2 cup water.
From keeprecipes.com
From keeprecipes.com
See details
