Sesame rice cakes
2 cups leftover cooked rice (warm)
1 tbsp Japanese soy sauce
1 tbsp mirin
2 tbsp flour
2 tbsp spring onion (finely chopped)
pinch of white pepper
white and black sesame for coating
oil for frying
- Combine rice, soy sauce, mirin, flour, spring onion and pepper and mix well.
- Divide mixture into 10 equal portions and roll into balls. Flatten each rice ball slightly to form rice cakes. Sprinkle both sides with white or black sesame.
- Fry rice patties in hot oil over medium heat until golden brown.
Chef's Tip from The Food Affectionist: To get a sweeter and tastier outcome, add extra finely chopped onion to the rice mixture before pan-frying.
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