Dinner Tonight: Roasted Rice Cake

Name: Dinner Tonight: Roasted Rice Cake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 59 milliliters chicken broth; 4 servings Kosher salt; 1 Tbsp light soy sauce; 59 milliliters mirin; 454 grams rice cake sticks; 2 scallions, ends trimmed, green parts thinly sliced; 1 teaspoons sesame oil; 1 Tbsp sesame seeds; 1 teaspoons sherry vinegar; 59 milliliters sugar; 59 milliliters water; 1 medium white onion, thinly sliced

Watching your figure? This gluten free, dairy free, and vegetarian recipe has 603 calories, 11g of protein, and 12g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up canolan oil, soy sauce, sesame seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat oil in 12-inch cast-ion skillet over medium-high heat until lightly smoking.

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Cooking Oil

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Frying Pan

Add onions and cook, stirring occasionally until onions begin to brown, about 10 minutes. Season with salt and reduce heat to medium-low. Continue cooking, stirring occasionally until richly caramelized, about 30 minutes longer. Adjust heat as needed to prevent burning.

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Onion

Salt

Transfer cooked onions to bowl.

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Onion

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Bowl

Meanwhile, make the dragon sauce.

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Sauce

Combine water and sugar in medium saucepan and bring to a boil over high heat. Stir constantly until sugar is dissolved then remove from heat.

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Sugar

Water

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Sauce Pan

Let cool for one minute, then stir in ssamjang until dissolved.

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Seasoned Soybean Paste

Add soy, sherry vinegar, and sesame oil.

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Sherry Vinegar

Sesame Oil

For the rice cakes, pour mirin and broth into a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce to medium-high and cook until lightly thickened, about two minutes.

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Rice Cakes