Furikake Rice Cakes
These are so fun to eat as a midday snack! Crispy on the outside, chewy on the inside, a little sweet from the mirin, and tons of umami. Serves 2 as a main or 3-4 as a fun appetizer/side.
- 1 tbsp neutral cooking oil
- 16 oz cylindrical rice cakes (~3 cups), I used these fun Korean twin ball rice cakes. Prep by rinsing them in cold water.
- 2 tbsp mirin
- 1 tsp soy sauce (mix mirin and soy sauce together and set aside)
- 1 tbsp unsalted butter
- 1/8 cup nori furikake
- Heat up neutral oil in a nonstick pan over medium heat.
- Add rice cakes into the pan so that they all lay in one layer. Cover with lid and turn heat down to medium-low, cook for 5 minutes.
- Remove the lid and turn heat up to medium heat and cook until rice cakes start to have golden brown crispy bits ~3 minutes.
- Pour in the mirin and soy sauce mixture and mix rice cakes.
- The mix in the butter and toss the rice cakes until butter is fully melted and coated, another minute or so.
- Turn off the heat and coat with furikake.