Konetsuke (Rice and Flour Griddle Cakes)

Name: Konetsuke (Rice and Flour Griddle Cakes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: leftover cooked rice 300 g; all-purpose flour 120 g; green shiso leaves 5 sheet; sugar 2 tbsp; soy sauce 2 tbsp; cooking oil 1 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Leftover rice is kneaded with flour and chopped shiso until it holds together, then shaped into thick patties and pan-fried until golden.

This Nagano griddle cake finishes with a quick turn in a sugar and soy glaze, just long enough to leave a thin, glossy sweet-salty coat. Because it starts from cold, firm rice, it is a practical way to use up leftovers.

Ingredients

servings

IngredientAmount

green shiso leaves5 sheet

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Instructions

6 steps

1

Wash and dry the shiso leaves, then chop them very finely.

If the rice is cold and firm, loosen only the largest clumps by hand.
2

Put the rice, flour, and chopped shiso in a large bowl.

Knead for about 5 minutes, crushing the grains, until the flour is evenly distributed and the mixture holds together when pressed.
3

Roll the dough into a thick log and cut it into 1.5 cm slices.

Press each piece into a thick round or oval cake about 7 cm wide.
4

Heat the oil in a skillet over medium-low heat.

Cook the cakes for about 4 minutes per side, until both surfaces are golden and the centers are hot.
5

Stir the sugar and soy sauce in a small pan over low heat.

When the sugar dissolves and small bubbles appear at the edge, add the cooked cakes.
6

Turn each cake once to coat both sides and remove from the heat within 1 minute.

Serve when the surfaces are glossy and only a thin layer of glaze remains.