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Pan-fried Rice Cakes

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Rice Cakes

Pan-fried Rice Cakes

Photo (c) Setsuko Yoshizuka
These rice cakes are cooked with leftover Japanese steamed rice. It's simple but makes a great snack.


  • 2 cup leftover Japanese steamed rice
  • 2 Tbsp flour
  • For dipping sauce:
  • 1 Tbsp sugar and 1 Tbsp soy sauce


  1. Put leftover rice in a bowl.
  2. Sprinkle flour over the rice.
  3. Knead the rice by hand well.
  4. Shape rice into small, round, and flat pieces.
  5. Heat 1 Tbsp vegetable oil in a skillet.
  6. Fry rice cakes on low heat for a few minutes.
  7. Turn them over and fry for a few minutes, or until cooked through.
  8. Turn up the heat to medium, and fry until crispy on both sides.
  9. Serve a mixture of sugar and soy sauce on the side.

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