Cook King / Recipes / Steamed rice cakes with vegetables — Japanese — made for useful leftovers

Japanese • Vegetarian

Steamed rice cakes with vegetables — Japanese — made for useful leftovers

Name: Steamed rice cakes with vegetables — Japanese — made for useful leftovers
Prep time: 14 min
Cook time: 18 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 2 cups cooked rice; 2 eggs; 2 cups finely chopped vegetables; 1 tbsp toasted sesame oil; 2 tbsp reduced-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp grated ginger; Fresh herbs or lemon wedges, to serve; Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

An everyday recipe designed to taste just as good today as it does warmed up tomorrow.

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14 minPrep

18 minCook

32 minTotal

4Serves

Serves 4

Ingredients

2 cups cooked rice
2 eggs
2 cups finely chopped vegetables
1 tbsp toasted sesame oil
2 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp grated ginger
Fresh herbs or lemon wedges, to serve
Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
Prepare the main ingredients as listed and combine them in a large bowl.
Fold in the seasonings — 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger — without overworking the mixture.
Portion into the dish and bake for about 18 minutes, until the centre is set.
Rest for 5 minutes before serving, then adjust the seasoning to taste.