Japanese Rice Cakes with Edamame Salad and Sesame Dressing

Steps

1. Cook rice Bring a pot of salted water to the boil. In a second pot, combine rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep salad Cook edamame beans in pot of boiling water for about 2 minutes, until bright green and tender. Drain, rinse under a cold water, drain again and place in a bowl. Thinly slice radishes, pear and cucumber and add to bowl with edamame
3. Prep cakes When rice has steamed, fluff up with a fork and mix through sesame seeds, eggs, soy sauce and ½ tsp salt.
4. Cook cakes Heat a drizzle of oil in a non-stick fry-pan on medium-high heat and scoop ¼ cup measures of rice mix into pan. Cook, in two batches for about 2 minutes each side, until browned and cooked through.
5. Finish salad Toss yuzu dressing through salad and season to taste.