Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal.
Keeping the elements separate until serving results in a dish that tastes great hot or at room temperature. Perfect for picnics and potlucks.
- Yields: 6-8 servings
- Difficulty: Medium
- Total: 45 min – 1 hour
- 1 bag of thin rice cake sticks (about 1.5 lbs), cut in thirds
- Vegetable Oil
- 1 – 2 shallots, chopped
- 1 carrot, julienned and blanched
- Handful of fresh Cilantro leaves
- 1 red jalapeno, halved lengthwise then sliced thin
- Soy Balsamic Reduction
- 1 teaspoon sesame oil
- 4 scallions sliced on the bias
- 1 clove garlic, minced or grated
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 1 tablespoon honey
- 2 cups green cabbage, shredded
- Heat a sauté pan on medium high and add ¼ inch of vegetable oil. When oil is hot and shimmering, lower heat to medium and add rice cake pieces in one layer. You may need to do this in several batches.
- Turn the rice cakes as each side becomes golden. They will start to inflate and you will need to remove them before they burst. Set aside on paper towels or rack to drain.
- Heat a small saucepan and add sesame oil. Saute scallions and garlic until fragrant. Add balsamic, soy sauce and honey. Simmer and reduce until thick and syrupy. Cool and then put in a squeeze bottle.
- Saute the chopped shallots and sprinkle with a little salt. Remove from heat.
- Blanch carrots in salted water and then shock in ice water to cool. Drain.
- In a bowl, toss rice cakes, shallots, carrots, and jalepenos
- Serve on a bed of shredded cabbage and finish by drizzling the reduction all over. Top with sesame seeds and cilantro.