These rice cakes with miso caramelized onions are a perfect balance of crisp, sweet, and savory. Crunchy rice cakes are topped with deeply caramelized onions infused with rich miso flavor, making this recipe ideal for a light meal, appetizer, or satisfying snack.
Why You’ll Love This Recipe
This recipe is simple yet full of depth and umami. It uses pantry-friendly ingredients and transforms humble onions into a rich, glossy topping. The contrast between crispy rice cakes and soft, savory-sweet onions makes every bite exciting. It’s naturally vegetarian, customizable, and comes together quickly with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice cakes
8 plain rice cakes, unsalted or lightly salted
Onion topping
2 large yellow onions, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon granulated sugar
1 teaspoon rice vinegar
3 tablespoons water
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
Heat the olive oil and butter in a wide skillet over medium heat. Add the sliced onions and stir to coat them evenly in the fat. Cook for 10 minutes, stirring occasionally, until the onions soften and begin to turn golden.
Lower the heat to medium-low and continue cooking the onions for another 10 to 12 minutes, stirring frequently, until they are deeply caramelized and sweet.
In a small bowl, whisk together the miso paste, soy sauce, sugar, rice vinegar, and water until smooth. Pour this mixture over the onions and stir well. Cook for 2 to 3 minutes until the sauce thickens slightly and coats the onions. Season with black pepper and salt to taste. Remove from heat.
Toast the rice cakes in a toaster or dry skillet until crisp and lightly golden.
Spoon a generous amount of miso caramelized onions onto each rice cake. Garnish with sesame seeds or green onions if desired, and serve immediately.
Add sliced mushrooms to the onions for extra umami and texture.
Top the rice cakes with avocado slices for a creamy contrast.
Use red miso for a deeper, bolder flavor.
Sprinkle chili flakes or drizzle chili oil for a spicy version.
Finish with a soft-cooked egg on top for a more filling meal.
Storage/Reheating
The miso caramelized onions can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Rice cakes are best toasted fresh, as they lose their crispness when stored.
FAQs
Can I make the onions ahead of time?
Yes, the onions can be prepared up to four days in advance and reheated before serving.
What type of miso works best?
White miso is ideal for a mild, slightly sweet flavor, but red miso can be used for a stronger taste.
Are rice cakes gluten-free?
Most plain rice cakes are gluten-free, but always check the packaging to be sure.
Can I use sweet onions instead of yellow onions?
Yes, sweet onions work well and will reduce the overall cooking time slightly.
How do I prevent the onions from burning?
Cook them over medium-low heat and stir frequently, adding a tablespoon of water if they start to stick.
Can I make this recipe vegan?
Yes, simply replace the butter with additional olive oil or a plant-based alternative.
What can I serve with these rice cakes?
They pair well with soups, salads, or as part of a light appetizer spread.
Can I use homemade rice cakes?
Yes, homemade rice cakes work beautifully as long as they are well toasted.
Is this recipe suitable for meal prep?
The onions are great for meal prep, but assemble the rice cakes just before eating.
Can I add cheese to this recipe?
Yes, a small amount of grated cheese melted on top can add richness if desired.
Conclusion
Rice cakes with miso caramelized onions are a simple yet deeply flavorful dish that proves minimal ingredients can create impressive results. Whether enjoyed as a snack, appetizer, or light meal, this recipe offers comfort, crunch, and savory sweetness in every bite.
Rice Cakes with Miso Caramelized Onions offer a savory, slightly sweet, and crispy snack or appetizer. This vegetarian-friendly recipe combines deeply caramelized onions with umami-rich miso on crunchy toasted rice cakes.
Ingredients
8 plain rice cakes, unsalted or lightly salted
2 large yellow onions, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon granulated sugar
1 teaspoon rice vinegar
3 tablespoons water
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
Optional: 1 teaspoon sesame seeds
Optional: 1 tablespoon finely sliced green onions
Instructions
Heat olive oil and butter in a wide skillet over medium heat. Add sliced onions and stir to coat them evenly.
Cook for 10 minutes, stirring occasionally, until onions begin to soften and turn golden.
Reduce heat to medium-low and continue cooking for another 10–12 minutes, stirring frequently, until deeply caramelized.
In a small bowl, whisk together miso paste, soy sauce, sugar, rice vinegar, and water.
Pour the miso mixture over the onions and stir well. Cook for 2–3 minutes until the sauce thickens and coats the onions. Season with pepper and salt to taste. Remove from heat.
Toast rice cakes in a toaster or dry skillet until crisp and lightly golden.
Spoon miso caramelized onions onto each rice cake. Garnish with sesame seeds or green onions if desired. Serve immediately.
Notes
Use sweet onions for quicker caramelization and a naturally sweeter flavor.
Toast rice cakes fresh to maintain crunch.
Caramelized onions can be made ahead and stored for up to 4 days.
Make it vegan by replacing butter with more olive oil.
Customize with toppings like chili flakes, avocado, or cheese.
