Name: Miso Brown Rice Cakes
Total time: 2 h 30 min
Ingredients: 3 tablespoons vegetable oil; 8 ounces shiitake mushrooms , stemmed and chopped; 2 teaspoons grated fresh ginger; 2 garlic cloves , minced; 1 1/2 cups long-grain brown rice; 3 3/4 cups water; Salt and pepper; 4 scallions , chopped fine; 1 large egg plus 1 yolk, lightly beaten; 3 tablespoons red miso; 1 1/2 teaspoons sesame oil; Sriracha mayo

Why This Recipe Works

Easy, inexpensive, and substantial, rice cakes should have a permanent place on any vegetarian table. Here we aimed to use hearty long-grain brown rice and give the dish a flavorful twist. We paired the rice with red miso and shiitake mushrooms for depth of flavor and meatiness. Ginger and garlic rounded out the flavors. Although we usually cook brown rice in the oven to ensure fluffy grains, that technique would work against us here. Instead, we turned to the stovetop method to aid in releasing starches that would help hold the patties together when pan-fried. Once the rice was cool, we pulsed it in a food processor to help break down the starches for even better binding. Then we mixed the rice with egg, sesame oil, and the miso, plus scallions for some freshness; formed the mixture into patties; and chilled them briefly until firm. Just a few minutes in a hot skillet gave us crisp, browned rice patties.

Before You Begin

Although we prefer the flavor of red miso here, you can substitute white miso, but do not substitute “light” miso; its flavor is too mild.

Instructions

Heat 1 tablespoon vegetable oil in large saucepan over medium heat until shimmering. Add mushrooms and cook until lightly browned, about 5 minutes. Stir in ginger and garlic and cook until fragrant, about 30 seconds. Add rice, water, and ½ teaspoon salt and bring to simmer. Reduce heat to low, cover, and cook until rice is tender, about 50 minutes, stirring occasionally. Spread rice mixture onto rimmed baking sheet and let cool for 15 minutes.

Pulse rice mixture in food processor until coarsely ground, about 10 pulses; transfer to large bowl. Stir in scallions, egg and yolk, miso, sesame oil, ½ teaspoon salt, and ¼ teaspoon pepper until well combined.

Line rimmed baking sheet with parchment paper and spray with vegetable oil spray. Using wet hands, divide rice mixture into 8 equal portions and pack firmly into ½-inch-thick patties; lay on prepared sheet. Refrigerate rice cakes, uncovered, until chilled and firm, about 30 minutes.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay 4 rice cakes in skillet and cook until crisp and browned on both sides, about 4 minutes per side, turning gently halfway through cooking; transfer to plate and cover to keep warm. Repeat with remaining 1 tablespoon vegetable oil and remaining rice cakes. Serve with sriracha mayo.