
Japanese Rice Cakes with Edamame Salad and Sesame Dressing
Ready in 45 minutes
• Serves 2
This dish most recently appeared in My Veggie Bag on Sunday, January 20, 2019.
This dish most recently appeared in My Veggie Bag on Sunday, January 20, 2019.
Ingredients
Rice
- 1 cup jasmine rice
- 1½ cups water
- 1 pack sesame seeds
- 2 eggs
- 1 Tbsp soy sauce
Salad
- 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
Steps
-
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.
-
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
-
Prep cakes When rice has steamed, fluff up with a fork and mix through sesame seeds, eggs, soy sauce and ½ tsp salt.
-
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.
-
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 |