Japanese · Dinner
Fried Stuffed Rice Cake
Crisp panko-coated rice cakes stuffed with melting mozzarella and shiitake mushroom miso filling, deep fried until golden and shattering. Made from cooked sushi rice pressed around the filling, served hot with sesame seeds, nori and a soy-mirin dipping sauce.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
645Calories
18.5gProtein
32.8gFat
65.2gCarbs
4.1gSugar
3.2gFiber
1089mgSodium
187mgChol
8.4gSat Fat
328mgPotassium
268mgCalcium
2.6mgIron
0.6mcgVitamin B12
2mgVitamin C
vegetarian
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Finely chop the shiitake mushroom and scallion. Mix with white miso into a thick paste and set aside.
2
Sweat
Warm a small nonstick pan over medium heat and sweat the mushroom-miso paste for 2 minutes until softened.
3
Build
Divide cooked sushi rice into two portions on damp hands. Press one flat, add mozzarella and miso paste, top with remaining rice, and mold into a 2-inch puck.
4
Chill
Refrigerate the rice cake uncovered for 15 minutes until firm enough to hold together when fried.
5
Dredge
Coat the chilled rice cake in flour, then beaten egg, then panko breadcrumbs, pressing gently so crumbs adhere.
6
Fry
Heat vegetable oil to 350°F (175°C) in a small saucepan and deep-fry the rice cake for 3 to 4 minutes, turning once, until the crust is deep golden.
7
Drain
Lift the rice cake onto a paper towel-lined plate with a slotted spoon and let excess oil drain for 1 minute.
8
Whisk
In a small bowl, whisk together soy sauce, mirin and rice vinegar to make the dipping sauce.
9
Plate
Set the fried rice cake on a plate, scatter with toasted sesame seeds and finely shredded nori, and serve immediately with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 3/4 cup cooked sushi rice
- 2 oz56g mozzarella
- 1.4 oz40g shiitake mushroom
- 2 tsp2 tsp white miso
- 2 tbsp2 tbsp scallion
- 1/2 cup60g panko breadcrumbs
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs, beaten (use about half for dredging)
- 2 cup480ml vegetable oil, for deep frying
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp rice vinegar
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
