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.

Ingredients:

• 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

Directions:

• 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.