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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 28%
  • Fat: 5.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 3.1g
  • Carbohydrate: 23.7g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 4.2mg
  • Sodium: 252mg
  • Calcium: 8mg

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

  1. Place boiling water and dried mushrooms in a small bowl. Cover and let stand 30 minutes. Drain mushrooms, reserving liquid.
  2. 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.
  3. 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.
  4. 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.
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