Shiitake Mushroom Rice Cakes Recipe

Name: Shiitake Mushroom Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups boiling water; 1 ounce dried shiitake mushrooms, chopped; 3 tablespoons grapeseed oil, divided; 1/4 cup minced shallots; 2 cups diced fresh shiitake mushroom caps (about 4 ounces); 1 cup uncooked sushi rice; 3/4 cup sake; 1/4 cup low-sodium soy sauce; 1 cup water; 1/4 cup thinly sliced green onions; Cooking spray; 1/2 cup panko (Japanese breadcrumbs); 2 tablespoons black sesame seeds

Servings: persons

1 1/2 cups boiling water
1 ounce dried shiitake mushrooms, chopped
3 tablespoons grapeseed oil, divided
1/4 cup minced shallots
2 cups diced fresh shiitake mushroom caps (about 4 ounces)
1 cup uncooked sushi rice
3/4 cup sake
1/4 cup low-sodium soy sauce
1 cup water
1/4 cup thinly sliced green onions
Cooking spray
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons black sesame seeds

1
Place boiling water and dried mushrooms in a small bowl. Cover and let stand 30 minutes. Drain mushrooms, reserving liquid.
2
Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallots to pan; saute 2 minutes or until tender. Add fresh and rehydrated mushrooms to pan; cook 5 minutes or until tender. Add rice to pan; cook 2 minutes, stirring constantly. Stir in sake; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup reserved mushroom liquid and soy sauce; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next. Add water, 1/4 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 16 minutes total). Stir in green onions.
3
Form 9 cakes using a 1/3 cup dry measuring cup coated with cooking spray. Place cakes on a platter. Cover and chill 3 hours. Remove from refrigerator. Place panko in a shallow bowl. Place sesame seeds in a shallow bowl. Dredge each cake in panko on one side and sesame seeds on the other side.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 5 cakes to pan; cook 3 minutes on each side or until lightly browned. Transfer to a platter. Repeat procedure with remaining 1 tablespoon oil and cakes.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups boiling water, 1 ounce dried shiitake mushrooms, chopped, 3 tablespoons grapeseed oil, divided, 1/4 cup minced shallots, and more.

Yes, Shiitake Mushroom Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shiitake Mushroom Rice Cakes

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