Japanese Rice Cakes with Edamame Salad and Sesame Dressing

Japanese Rice Cakes with Edamame Salad and Sesame Dressing

Ready in 45 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 20, 2019.



  • 1 cup jasmine rice
  • 1½ cups water
  • 1 pack sesame seeds
  • 2 eggs
  • 1 Tbsp soy sauce


  • 1 cup edamame beans
  • 2 radishes
  • 1 pear
  • ½ telegraph cucumber
  • 1 pack yuzu dressing

To Serve

  • 1 pack roasted sesame dressing
  • 1 bunch coriander


  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.

Nutritional Information

Energy 2326 kj
556 kcal
Protein 17.3g
Carbohydrate 76.4g
Fat 37.1g