- Combine eggs and soy sauce; gradually blend in cornstarch (a few small lumps may remain). Stir in rice and green onions.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add rice mixture; spread out evenly to fill bottom of skillet. Cook 5 minutes, shaking skillet occasionally to loosen cake from sides and bottom. Remove cake onto large flat plate.
- Heat remaining 2 teaspoons oil in same skillet. Return rice cake to skillet, uncooked side down. Cook 5 minutes longer, or until golden brown.
- To serve, cut into wedges.
Festival Rice Cake
ingredients
3 eggs, beaten
2 tablespoons Kikkoman Soy Sauce
1/4 cup cornstarch
2 cups cold cooked rice
1/2 cup chopped green onions and tops
4 teaspoons vegetable oil, divided
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
