Savory Miso Mushroom Rice Pancakes Recipe

About this recipe

Golden rice pancakes infused with miso and topped with sautéed mushrooms and spring onions. A hearty breakfast that balances flavors and nutrition.

Ingredients

• - Yutaka White Miso Paste
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• - Ground Ginger Catering Size
• 250G Mushroom Button 250G
• 400 G Natco Natural Sesame Seeds
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water

Instructions

1. 1. In a mixing bowl, combine cooked rice, rice flour, white miso paste, and water until a thick batter forms.
2. 2. Heat a non-stick pan and lightly grease it with sesame oil before spooning batter to form pancakes.
3. 3. Cook pancakes on medium heat for 3-4 minutes per side until golden and crisp.
4. 4. Thinly slice mushrooms and spring onions while pancakes are cooking.
5. 5. In another pan, heat sesame oil and sauté garlic and ginger until fragrant.
6. 6. Add mushrooms and soy sauce to the pan, stirring well, and cook until softened and lightly browned.
7. 7. Toss in sliced spring onions and cook for 1 more minute to gently wilt them.
8. 8. Plate the rice pancakes and spoon the sautéed mushroom mixture evenly over the top.
9. 9. Garnish with additional spring onions or sesame seeds if desired.