Japanese Pan-Fried Rice Cakes

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 03/1/24
Japanese pan-fried rice cakes on a plate with dipping sauce

The Spruce Eats / Madhumita Sathishkumar

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings

Crispy rice is revered in many cultures, and these Japanese rice cakes are a delicious example of that. They are made with Japanese steamed rice and flour, and the mixture is formed into cakes and fried until crispy. This recipe is a great use for leftover rice and includes a sweetened soy dipping sauce, the perfect complement to the mild-tasting rice.

These rice cakes are a great snack, appetizer, or side dish to meat or fish. You can also turn them into a complete meal by topping with a fried egg, smoked salmon, or a vegetable stir-fry.

What You'll Need to Make This Pan-Fried Rice Cakes Recipe
A Nifty Rice Cooker
A Nice Skillet
A Handy Dandy Spatula

Ingredients

For the Rice Cakes:

  • 2 cups steamed Japanese rice

  • 2 tablespoons all-purpose flour

  • 1 tablespoon vegetable oil

  • 1 tablespoons sliced chives, optional garnish

For the Dipping Sauce:

  • 1 tablespoon granulated sugar

  • 1 tablespoon soy sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Japanese rice cakes gathered

    The Spruce Eats / Madhumita Sathishkumar

  2. Put cooked rice in a bowl, sprinkle flour over the rice, and knead rice with hands, mixing ingredients together.

    Kneading a bowl of rice with hands

    The Spruce Eats / Madhumita Sathishkumar

  3. Shape rice into small, round, flat pieces.

    Rice formed into small cakes

    The Spruce Eats / Madhumita Sathishkumar

  4. Heat vegetable oil in a skillet.

    Oil heating in a skillet

    The Spruce Eats / Madhumita Sathishkumar

  5. Fry rice cakes over low heat for 2 to 3 minutes.

    rice cakes frying in a skillet

    The Spruce / Madhumita Sathishkumar

  6. Turn over cakes and fry for a couple more minutes, until cakes are warmed through.

    Japanese pan-fried rice cakes cooking in a skillet

    The Spruce Eats / Madhumita Sathishkumar

  7. Turn up heat to medium and fry, flipping halfway through, until crispy and golden on both sides.

    Japanese pan fried rice cakes browned on one side in a skillet

    The Spruce Eats / Madhumita Sathishkumar

  8. Meanwhile, make the dipping sauce by combining the sugar and soy sauce in a small bowl.

    Sugar and soy sauce combined in a small bowl

    The Spruce Eats / Madhumita Sathishkumar

  9. Serve the rice cakes, garnished with chives if you like, alongside the dipping sauce and enjoy.

    Japanese pan-fried rice cakes on a plate with dipping sauce

    The Spruce Eats / Madhumita Sathishkumar

What Is Japanese Rice?

Rice is the main food source in Japan and no meal would be complete without a bowl of steamed rice on the table. Japanese rice is white, short grain, and has a fluffy and slightly sticky texture. It is known by several names, including sushi rice, Calrose rice, short-grain rice, or Japonica. The rice needs to be rinsed several times, then drained, and left to sit for 30 minutes. It can then be cooked either in a pot on the stove or in a rice cooker.


Once cooled, it can be kept for later use, like to make pan-fried rice cakes. If refrigerated, the rice should be used within 1 to 2 days; for longer storage, place the rice in a zip-top freezer bag and freeze for up to 2 months.

Nutrition Facts (per serving)
383 Calories
7g Fat
72g Carbs
6g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 383
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 438mg 19%
Total Carbohydrate 72g 26%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 6g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 5%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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