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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shiitake Mushroom Rice Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions