Japanese Style Fried Rice Cake

Name: Japanese Style Fried Rice Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Nori flakes; Several pieces Japanese rice cake; 1 spoon Soy sauce; 1/2 a spoon honey; A handful Muyu Flower; 3 tablespoons Cold water; 1 spoon Rice wine

by Seasoning Meow

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Although Japanese rice cakes can be sweet and salty, I prefer salty and umami. There are no Japanese seasonings such as miso at home. It tastes very good with proper modification."

Ingredients

Some Nori Flakes
Several pieces Japanese Rice Cake
1 spoon Soy Sauce
1/2 a spoon Honey
A handful Muyu Flower
3 tablespoons Cold Water
1 spoon Rice Wine

Japanese Style Fried Rice Cake

1. Add light soy sauce, dark soy sauce, rice wine, honey and cold water to the boiling pot and mix well

2. Then add the katsuobushi and boil on high heat, then change the medium heat to simmer the sauce to half of the original liquid volume (because the katsuobushi is added, the liquid level looks more troublesome, so you must always pay attention to prevent the liquid from drying out)

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

4. After the nonstick pan is heated, pour a small amount of cooking oil on it

5. Add rice cakes and fry on medium heat for about 5 minutes. The skin is golden brown and crispy

6. Use a brush to spread the sauce on the rice cake, and then wrap the instant seaweed slices.

Tips:
If there are Japanese seasonings, the flavor will be closer to Japanese style. The sauce is created according to my taste preferences, and friends can play freely.