- 3 cups brown rice, rinsed and drained
- 1¼ litres water
- 1 Tbsp. mirin
- 2 Tbsp. soy sauce
- 1 tsp. sugar
- ¼ cup rice vinegar
- 2½ Tbsp. sesame oil
- 2 spring onions, thinly sliced
- 2 Tbsp. vegetable oil
- 150 grams shiitake mushrooms, thickly sliced
- 150 grams shimeji mushrooms, separated
- 240 grams baby marrow, cut into matchsticks
- 150 grams sugar snap peas
- 1 spring onion, finely chopped
- 1 sheet sushi nori, thinly sliced
BRING rice and water to the boil in a pot over medium-high heat. Reduce heat and simmer, covered, for 30 minutes or until rice is tender. Remove from the heat and allow to stand, covered, until cool enough to handle.
COMBINE mirin, soy sauce, sugar, vinegar and 2 tsp. of the sesame oil in a bowl.
PLACE half the rice, half the white part of the spring onion and 1 tsp. of the sesame oil in a food processor. Pulse until rice is coarsely chopped and sticky. Transfer rice mixture to a bowl. Repeat with remaining rice, white part of the spring onion and sesame oil. Stir the rice mixture to combine.
SHAPE rice mixture into 16 patties and brush rice cakes with 1 Tbsp. vegetable oil.
HEAT a large frying pan over medium heat. Cook rice cakes, in batches, for 5 minutes on each side or until golden and crisp. Remove and set aside.
HEAT remaining oil in a wok or pan over medium-high heat. Add mushrooms, and cook until tender. Add baby marrow and peas and cook for 1 minute. Stir in mirin mixture.
SERVE rice cakes with stir-fried vegetables, sprinkled with nori and remaining spring onion.
TIP: Mirin is a rice wine often used in Japanese cooking. If you don’t have any on hand you can also use dry sherry, vermouth or sweet marsala wine.
HANDS-ON TIME 55 min| TOTAL TIME 1 hr 40 min | SERVES 4
ALSO SEE QUICHE PRIMAVERA RECIPE