Description
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 rice cakes
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
