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Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha
Serves
4 servings
Total Time
60 minutes
Prep Time
45 minutes
Cook Time
15 minutes
About
Inspired by classic pasta al forno, 2025 Kitchen Cabinet inductee Chef Christine Lau reimagines the Italian comfort favorite through the lens of her Chinese American heritage. The spicy heat of ’nduja and Kikkoman® Gluten-Free Sriracha blend with the sweet umami depth of Kikkoman® Oyster Sauce for a bold, savory tomato base. Lightly fried rice cakes deliver that irresistible crispy edges reminiscent of baked pasta, then are finished with mozzarella and baked until bubbling and golden. The result: a decadent, textural skillet dish that’s cozy, bold, and deeply satisfying—perfect for serving straight to the table.Ingredients
Roasted Garlic:
- 85 g (1 six-ounce bag) peeled garlic cloves
- 225 g neutral oil (olive, grapeseed, avocado, or soybean oil)
Sauce:
- 50 grams roasted garlic gloves
- 350 grams ‘nduja
- 227 grams tomato sauce
- 70 grams Kikkoman® Gluten-Free Sriracha Sauce
- 90 grams Kikkoman® Oyster Sauce
- 2 grams kosher salt
Shallot Gremolata:
- 227 grams (1 eight-ounce container) fried shallots
- 6 grams kosher salt
- 1 grams ground black pepper
- 1 grams ground white pepper
- 5 grams ichimi togarashi
- 4 grams lemon zest
- 6 grams chopped Italian parsley
Rice Cake al Forno:
- Kosher salt to season rice cakes
- 100 grams neutral oil
- 600 grams rice cake sticks
- 60 grams unsalted butter
- 20 grams grated Pecorino Romano
- 60 grams sliced scallions
- 227 grams shredded mozzarella
Directions
Roast Garlic:
- Trim the root ends from the garlic cloves and place them in a small saucepan. Cover completely with neutral oil.
- Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- Reduce heat to a low simmer and cook for about 10 minutes, until cloves are soft and golden.
- 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
- In a food processor, pulse fried shallots to the texture of coarse breadcrumbs (similar to panko).
- Transfer to a bowl and mix with salt, black and white pepper, ichimi, lemon zest, and parsley.
- Store in an airtight container.
Note: Gremolata can be made ahead and kept on hand as a pantry staple.
Make the Sauce:
- In a shallow saucepan over low heat, add roasted garlic and ’nduja.
- Using a spatula, mash the garlic into a paste and break down the ’nduja into a crumble. Avoid browning.
- Add tomato sauce, Kikkoman® Gluten-Free Sriracha, Kikkoman® Oyster Sauce, and salt.
- Increase heat and bring to a simmer. Cook, stirring occasionally, until reduced by half (about 15 minutes).
- Set aside until ready to use.
Crisp the Rice Cakes:
- While the sauce simmers, heat neutral oil in a large skillet over medium heat.
- Add rice cakes in batches to avoid overcrowding; cook, flipping occasionally, until golden and crispy on all sides (6–8 minutes).
- 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:
- Preheat the oven to broil.
- Add the sauce to the skillet and bring to a simmer.
- 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).
- Fold in scallions and remove from heat.
Finish Al Forno:
- Flatten the sauced rice cakes evenly in the skillet.
- Sprinkle shredded mozzarella on top.
- Broil until the cheese is melted and golden (4–5 minutes).
- Remove from the oven and top generously with shallot gremolata for extra crunch and flavor.
- Serve immediately, straight from the skillet.
Recipe created in partnership with Chef Christine Lau.
