I found this recipe for Shitake Mushroom and Koshihikari Rice Cakes in my new cookbook Homegrown Pure and Simple. I loved the idea — kinda like Italian risotto cakes but with a Japanese flare – but did not like the fact that to follow the orders exactly would require three seperate stops: to the grocery store, a specialty Japanese food store and, being in Minnesota, the booze store. So, I am doing the unthinkable and customizing a recipe before even making it properly. I do hope you understand. Life is too darn short to forsake a beautifull idea just because you work a 9-5 and are not a professional chef.

The real recipe called for sake, mushroom soy sauce, Koshihikari suchi rice, home-made mushroom stock, Panco (Japanese style bread crumbs), spreading out the hot rice on a cookie sheet and letting it be in the fridge for UP TO 6 hours, and the use of some tool called “ring molds”. I used rice wine that I already had in the house, regular soy sauce, the closest thing I could find to sushi rice at the coop, ready-made mushroom stock, my hands, and the little bit of bread crumbs I had left over from making fish cakes a while back. The whole thing set in the fridge for 9 hours and was just dandy.

Here is what I did today. With a bit of planning, I worked a full day and was able to serve these special delicious treats along with salmon and left over mustard greens for dinner.

 What you need:

  • 3 cups mushroom stock (you can make your own by pouring hot water over dried mushroms and letting sit for 30 minutes then drain.)
  • 1 cup rice wine
  • 1 tbsp soy sauce
  • 1 cup rice (arborio or sushi)
  • 10-12 fresh (shitake) mushrooms, chopped
  • 1 large shallot
  • 2 tbsp oil (I used grapeseed oil)
  • 1/2 cup bread crumbs
  • 1/2 cup black sesame seeds

What to do in the morning before leaving for work: saute the shallots and mushrooms in the oil for 3 minutes. Add the rice and stir for another 3 minutes until toasty. Add the rice wine and stir until dry, add the mushroom stock and stir until rice is cooked. Take off the heat, stir for a few minutes to cool. Leave in the pot and cover. Put in the fridge while you are at work.

What to do When you get home: Take out the rice, form into somewhat flattened balls, roll one half in the bread crumbs, the other in the black sesame seeds. Fry 3 minutes on each side and serve with broiled fish and greens sauted in the same oil with the cakes waiting in the warm oven. I swear it took less than 20 minutes!