When it comes to cooking, I always want to try something new. I rarely make the same thing for dinner twice within a six-month span. I keep a spreadsheet of recipes I’ve tried and loved because I make things so infrequently that I actually forget about them. There are so many amazing recipes out there that I can’t fathom making the same thing over and over again. Not when there are new recipes to try!
I will admit this character
flaw trait can be quite annoying. You love something that I cooked for you? Too bad, you probably won’t see it again for half a year. But some recipes are good enough to shake up my system. The minute I took a bite of one of these miso brown rice cakes (which I admit sound totally boring) I immediately wanted to make them for dinner the next night. And the next night. I even ate one cold straight out of the fridge the following day because I couldn’t wait any longer to taste them again.
This recipe has gone into heavy rotation for me, meaning I made it twice within four weeks. The cakes are really savory thanks to mushrooms and miso paste, and a spoonful of spicy mayo kicks up the flavor even more. With a side of sautéed green beans or a salad, you have yourself a hearty vegetarian meal that you’ll want to eat again and again. Trust me.
Miso Brown Rice Cakes
- 8 ounces shiitake mushrooms
- 3 Tbs. olive or sunflower seed oil, divided
- 1 Tbs. grated fresh ginger
- 2 cloves garlic, minced or pressed
- 3 3/4 cups water or vegetable stock
- 1 1/2 cups brown rice
- 3 Tbs. red miso paste*
- 4 green onions, chopped
- 2 tsp. sesame oil
- 1 egg plus 1 egg yolk
Gently remove the stems of the shiitake mushrooms by holding the cap in one hand and pulling the stem with the other, near where the stem meets the cap. Discard the stems and roughly chop the shiitakes.
In a 3-quart saucepan, heat 1 Tbs. oil over medium heat until shimmering. Add the shiitake mushrooms and cook for five minutes, stirring occasionally, until just starting to brown. Stir in the ginger and garlic and cook until fragrant, about 30 seconds. Stir in a cup of the water or stock and scrape up the brown bits at the bottom of the pan with a wooden spoon. Add the remaining water, rice, and 1/2 tsp. salt. Bring to a boil, then reduce heat to low and let simmer, covered, for about 50 minutes, stirring occasionally. The rice is done when it’s tender and all the water is absorbed.
Meanwhile, in a large bowl, whisk together miso paste, green onions, sesame oil, egg and egg yolk, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper. Set aside.
Spread the cooked rice onto a rimmed baking sheet and let cool for 15 minutes. Transfer the cooled rice to a food processor (working in batches if your food processor is small) and chop for about 10 seconds, or until the rice is coarsely chopped and the mixture is sticky. Transfer the rice to the large bowl with the miso mixture and stir until everything is well combined. Shape the mixture into eight patties, about 3-4 inches in diameter and 3/4-inch thick.
Place the patties onto a baking sheet lined with parchment paper or foil. Refrigerate, uncovered, for 30 minutes, or until firm.
Heat 1 Tbs. oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Transfer four of the chilled rice cakes to the skillet and cook until browned, flipping once, for 2-4 minutes on each side. Be careful when you flip the cakes, as they can be a bit delicate, so don’t try to flip them until you know the bottom side is nicely browned. Transfer the cakes to a plate and cover to keep warm. Repeat with remaining 1 Tbs. oil and four more cakes. Serve hot, with a dollop of spicy mayo (see below) on top.
Source: Slightly adapted from America’s Test Kitchen “The Complete Vegetarian Cookbook.”
* I couldn’t find miso paste at my regular grocery store, so I ordered it online. There are several different types of miso paste so make sure you get the red one; it has a much deeper flavor. Don’t worry if it comes in a large container; the stuff lasts forever in the fridge.
- 1/2 cup mayonnaise
- 1 green onion, finely chopped
- 2 Tbs. Sriracha hot sauce
- 1 Tbs. lime juice
Stir all ingredients together in a small bowl and serve.
Source: America’s Test Kitchen “The Complete Vegetarian Cookbook.”