Japanese fried rice cake

Overview

Although Japanese rice cakes can be either sweet or salty, I prefer salty ones. I don’t have miso or other Japanese seasonings at home, so it tastes really good with appropriate modifications

Tags

• staple food
• home cooking
• children
• afternoon tea
• japanese food
• cold water
• honey
• japanese rice cake
• light soy sauce
• muyu flower
• old soy sauce
• rice wine
• seaweed slices

Ingredients

Steps

1. 1 Add light soy sauce, dark soy sauce, rice wine, honey and cold water to the cooking pot and stir evenly

   

2. 2 Then add the bonito flakes and bring to a boil over high heat, then change the heat to medium and simmer the sauce until it reaches half the original liquid volume (because the bonito flakes are added, the liquid level will look troublesome, so be sure to always pay attention to prevent the liquid from burning out)

   

3. 3 Strain the cooked sauce through a sieve and set aside

   

4. 4 After the non-stick pan is heated, pour a small amount of cooking oil

   

5. 5 Add the rice cake and fry over medium heat for about 5 minutes until the outer skin becomes golden and crispy

   

6. 6 Use a brush to spread the sauce onto the rice cake, then wrap it with instant seaweed sheets