Shiitake Mushroom Rice Cakes

Use a pair of kitchen shears to cut up the dried mushrooms; it's easier than using a knife. You can substitute olive or canola oil for grapeseed oil.

Yield:

9 servings (serving size: 1 cake)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 28 %
Fat 5.7 g
Satfat 0.5 g
Monofat 0.8 g
Polyfat 3.2 g
Protein 3.1 g
Carbohydrate 23.7 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 4.2 mg
Sodium 252 mg
Calcium 8 mg

Ingredients

1 1/2 cups boiling water
1 ounce dried shiitake mushrooms, chopped
3 tablespoons grapeseed oil, divided
1/4 cup minced shallots
2 cups diced fresh shiitake mushroom caps (about 4 ounces)
1 cup uncooked sushi rice
3/4 cup sake
1/4 cup low-sodium soy sauce
1 cup water
1/4 cup thinly sliced green onions
Cooking spray
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons black sesame seeds

Preparation

Place boiling water and dried mushrooms in a small bowl. Cover and let stand 30 minutes. Drain mushrooms, reserving liquid.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallots to pan; sauté 2 minutes or until tender. Add fresh and rehydrated mushrooms to pan; cook 5 minutes or until tender. Add rice to pan; cook 2 minutes, stirring constantly. Stir in sake; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup reserved mushroom liquid and soy sauce; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next. Add water, 1/4 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 16 minutes total). Stir in green onions.

Form 9 cakes using a 1/3 cup dry measuring cup coated with cooking spray. Place cakes on a platter. Cover and chill 3 hours. Remove from refrigerator. Place panko in a shallow bowl. Place sesame seeds in a shallow bowl. Dredge each cake in panko on one side and sesame seeds on the other side.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 5 cakes to pan; cook 3 minutes on each side or until lightly browned. Transfer to a platter. Repeat procedure with remaining 1 tablespoon oil and cakes.

Note:

Michel Nischan,

Homegrown Pure and Simple: Great Healthy Food from Garden to Table

March 2006