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Miso and Shiitake Wild Rice Cakes

 

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Miso and Shiitake Wild Rice Cakes
 

 

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Recipe

Miso and Shiitake Wild Rice Cakes

The “tea” flavor or wild rice pairs well with the smoky sweetness of miso paste. If you haven’t cooked with miso, this is the recipe to start with. The flavor is faintly sweet with a smoky undertone. Miso is very savory (described as umami in Japanese) and similar to peanut butter in texture. Shiromiso, or white miso is the most widely produced miso, made in many regions of Japan. Its main ingredients are rice, barley, and a small quantity of soybeans. If a greater quantity of soybeans was added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).

Times

  • Prep Time : 20 min
  • Cook Time : 1 hour, 15 min
  • Ready Time : 1 hour, 35 min

Servings

4 Servings

Ingredients

    For the rice

    • 1 cup wild rice
    • 2 cups chicken stock or water

    For the rice cakes

    • 8 ounces shitake mushrooms, stemmed and thinly sliced
    • ½ cup thinly sliced scallions
    • 2 tablespoons microplaned fresh ginger
    • 4 garlic cloves, minced
    • 2 teaspoons 5-spice powder
    • 3 tablespoons miso paste (I prefer Shiro miso which is slightly sweet and not overly salty)
    • 3 tablespoons low sodium soy sauce
    • 1 tablespoon toasted sesame oil
    • 2 teaspoons favorite Asian hot sauce (optional)
    • 2 teaspoon rice wine vinegar
    • 3 tablespoon chopped cashews
    • ½ cup panko bread crumbs
    • 2 eggs, lightly beaten

    Directions

    Cook the rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.

    Heat a sauté pan, lightly coated with oil, over medium heat. Sauté the mushrooms and scallions until the mushrooms are lightly browned and very soft. Add the ginger and garlic and continue sautéing for another 2 minutes until the garlic has softened and is very fragrant.

    Add the remaining ingredients and stir to combine.

    Transfer the mixture to a mixing bowl and add the cooked wild rice. Stir to combine.

    Form the cakes with an ice cream scoop or a spoon. Lightly press on them to flatten slightly.

    Add more oil to a sauté pan and sauté the cakes until crispy and lightly browned on each side.

    Before serving, heat the cakes in a 350 oven until heated through but not dried out.

    Serve with Soy Braised Chicken Thighs. Spoon braising liquid over the chicken and cakes. Garnish with sliced scallions and cashews.

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    About Chef Laura Frankel

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    I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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