Teriyaki Tokyo Rice Cakes

with bok choy and shiitake mushrooms

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Eggs, Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

No styrofoam-y, bland store-bought rice cakes here! This isn't something you have to spread peanut butter on to eat; instead, you'll form plump patties out of fragrant jasmine rice. And keep that musty peanut butter in the jar! Here, you're stir-frying delicious vegetables, including meaty mushrooms and healthy bok choy, tossed in teriyaki glaze.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 2 Green Onions
  • 2 Garlic Cloves
  • 8.44 oz. Heads of Baby Bok Choy
  • 4 oz. Carrot
  • 3½ oz. Shiitake Mushrooms
  • 1 Red Fresno Chile
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    2 fl. oz. Liquid Egg
  • Info
    2 fl. oz. Teriyaki Glaze
  • Nutrition (per serving)

  • Calories
    553
  • Carbohydrates
    87g
  • Fat
    16g
  • Protein
    13g
  • Sodium
    1560mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Transfer rice to prepared baking sheet, spread into an even layer, and refrigerate or freeze until cool enough to handle. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Remove any discolored outer leaves from bok choy and trim ends. Coarsely chop leaves. Quarter stem and cut into 1" pieces. Peel, trim, and cut carrot into very thin slices. Stem mushrooms and cut caps into ¼" strips. Slice Fresno chile into thin rounds. Discard seeds if you prefer less spice.

  • Step 3 - Make the Rice Mixture
    3

    Make the Rice Mixture

    Add cooled rice, panko, liquid egg, white portions of green onions, half the garlic (reserve remaining for vegetables), ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl. Mix until rice easily sticks together, smashing some rice as you go. Reserve prepared baking sheet; no need to change foil.

  • Step 4 - Form and Roast the Rice Cakes
    4

    Form and Roast the Rice Cakes

    Wet hands before working with rice cakes to prevent sticking. Separate rice mixture into four balls. Press into ½" thick, 4" diameter patties. Place a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and rice cakes to hot pan. Cook until browned, 3-5 minutes per side. Remove rice cakes to prepared baking sheet and roast until heated through, 6-8 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Stir-Fry the Vegetables
    5

    Stir-Fry the Vegetables

    Return pan used to brown rice cakes to medium-high heat. Add 1 tsp. olive oil, bok choy stems, carrot, and mushrooms to hot pan. Stir often until lightly browned, 4-5 minutes. Add bok choy leaves, ¼ cup water, remaining garlic, and Fresno chile (to taste). Stir occasionally until water evaporates and bok choy stems are tender, 2-4 minutes. Add teriyaki glaze, combine thoroughly, and remove from burner.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place any remaining sauce on a plate. Place rice cakes on sauce. Place vegetables next to rice cakes, or on top. Garnish with green portions of green onions.