Miso Brown Rice Cakes are a delightful and flavorful vegetarian dish with an Asian twist. These rice cakes combine hearty long-grain brown rice with umami-rich red miso and meaty shiitake mushrooms, creating a satisfying and substantial meal. The addition of ginger, garlic, scallions, and sesame oil adds depth and complexity to the flavors. Pan-fried to a crisp, golden brown, these rice cakes are perfect for a quick and easy weeknight dinner or a tasty lunch option. The stovetop cooking method aids in releasing starches, which help hold the patties together during pan-frying, resulting in perfectly-formed rice cakes that are both delicious and visually appealing.
SERVES 4
INGREDIENTS:
- 1½ cups long-grain brown rice
- 3¾ cups water
- Salt and pepper
- 3 tablespoons vegetable oil
- 8 ounces shiitake mushrooms, stemmed and chopped
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 4 scallions, chopped fine
- 1 large egg plus 1 yolk, lightly beaten
- 3 tablespoons red miso
- 1½ teaspoons sesame oil
- 1 recipe Sriracha Mayo
INSTRUCTIONS:
- Cook the Rice: In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat until shimmering. Add the chopped shiitake mushrooms and cook until they are lightly browned, approximately 5 minutes. Stir in the grated fresh ginger and minced garlic and cook until fragrant, about 30 seconds. Add the long-grain brown rice, water, and ½ teaspoon of salt, then bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and cook the rice until it is tender, approximately 50 minutes, stirring occasionally. Spread the cooked rice mixture onto a rimmed baking sheet and allow it to cool for 15 minutes.
- Process and Combine Ingredients: Pulse the cooled rice mixture in a food processor until it is coarsely ground, about 10 pulses. Transfer the processed rice to a large bowl. Stir in the chopped scallions, beaten egg and yolk, red miso, sesame oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until everything is well combined.
- Form and Chill Rice Cakes: Line another rimmed baking sheet with parchment paper and spray it with vegetable oil spray. Using wet hands to prevent sticking, divide the rice mixture into 8 equal portions and pack them firmly into ½-inch-thick patties. Lay the patties on the prepared baking sheet. Refrigerate the rice cakes, uncovered, until they are chilled and firm, about 30 minutes.
- Pan-Fry the Rice Cakes: Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently place 4 rice cakes in the skillet and cook them until they are crisp and browned on both sides, about 4 minutes per side, turning them gently halfway through cooking. Transfer the cooked rice cakes to a plate and cover them to keep warm. Repeat this step with the remaining 1 tablespoon of vegetable oil and the remaining rice cakes.
- Serve: Serve the Miso Brown Rice Cakes with the accompanying Sriracha Mayo for added zest and flavor.
Miso Brown Rice Cakes offer a delicious and nutritious way to enjoy the flavors of Asia in a convenient and satisfying form. The combination of hearty brown rice, rich miso, earthy shiitake mushrooms, and aromatic spices makes these rice cakes a tasty and wholesome vegetarian option that everyone will love. They are perfect for experimenting with different toppings and sauces, adding variety and versatility to your meals!
