Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha

Roast Garlic:

1. Trim the root ends from the garlic cloves and place them in a small saucepan. Cover completely with neutral oil.
2. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
3. Reduce heat to a low simmer and cook for about 10 minutes, until cloves are soft and golden.
4. Cool and store the garlic submerged in oil until ready to use.
   Note: Garlic may be roasted ahead and refrigerated. Ensure cloves remain fully covered in oil for storage.

Shallot Gremolata

1. In a food processor, pulse fried shallots to the texture of coarse breadcrumbs (similar to panko).
2. Transfer to a bowl and mix with salt, black and white pepper, ichimi, lemon zest, and parsley.
3. Store in an airtight container.
   Note: Gremolata can be made ahead and kept on hand as a pantry staple.

Make the Sauce:

1. In a shallow saucepan over low heat, add roasted garlic and ’nduja.
2. Using a spatula, mash the garlic into a paste and break down the ’nduja into a crumble. Avoid browning.
3. Add tomato sauce, Kikkoman® Gluten-Free Sriracha, Kikkoman® Oyster Sauce, and salt.
4. Increase heat and bring to a simmer. Cook, stirring occasionally, until reduced by half (about 15 minutes).
5. Set aside until ready to use.

Crisp the Rice Cakes:

1. While the sauce simmers, heat neutral oil in a large skillet over medium heat.
2. Add rice cakes in batches to avoid overcrowding; cook, flipping occasionally, until golden and crispy on all sides (6–8 minutes).
3. Season with salt and transfer to a paper towel–lined plate.
   Note: If the oil is too hot, rice cakes may pop or splatter—reduce heat as needed.

Assemble the Rice Cakes:

1. Preheat the oven to broil.
2. Add the sauce to the skillet and bring to a simmer.
3. Stir in the crispy rice cakes, then reduce heat to low. Add butter and Pecorino Romano, stirring constantly until the sauce emulsifies into a thick, creamy coating (2–3 minutes).
4. Fold in scallions and remove from heat.

Finish Al Forno:

1. Flatten the sauced rice cakes evenly in the skillet.
2. Sprinkle shredded mozzarella on top.
3. Broil until the cheese is melted and golden (4–5 minutes).
4. Remove from the oven and top generously with shallot gremolata for extra crunch and flavor.
5. Serve immediately, straight from the skillet.

Recipe created in partnership with Chef Christine Lau.