Japanese baked rice cakes

Ingredients

Ingredients: leftover rice, wakame, fresh shrimp, one egg, a little flour (otherwise it will be difficult to shape)

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Seasoning: 2 tsp of mirin (I used rice wine instead, it tastes good, I think it would be better to use mirin), 1 tsp of salt, a little pepper

Dips: 4 tablespoons of white miso, 6 tablespoons of Japanese stock or water, 2 tablespoons of tomato sauce, 10g of melted butter, you can also omit it

Method

1. Rice for one night, After soaking wakame for about half a night, you can adjust the amount of shrimp yourself. If you like it, you can add more. I used about a quarter of a bowl of shrimp.

2. Soak the wakame, wash it, and cut it slightly; peel the shrimp, cut the back of the shrimp to remove the shrimp line, wash it with starch and salt, sterilize and remove the fishy smell, and cut into small cubes. 3. Put these two ingredients into the rice, beat in an egg, add a little flour, add rice wine, salt and pepper and mix well. Use a spoon to dig out a piece, hold it in your hands and squeeze it into a ball, put it into a hot pan with oil and press it flat. Fry both sides until cooked through. I ate it with seasoning sauce. I didn’t have any taste, so I ate it with soybean sauce. Although it didn’t taste authentic enough, it was pretty good.