Yardbird's Chicken & Charcoal

Rice Cakes With Mirin and Furikake

Rice Cakes With Mirin and Furikake
Easy
At a glance
Cookware used
Ingredients
  • 15 g (1 heaping tbsp) vegetable oil
  • 15 pieces Korean rice cakes
  • 10 g (1 tbsp) butter
  • 50 g (¼ cup) mirin
  • 15 g (1 heaping tbsp) sesame and seaweed furikake

When co-founders Sierra and Maddy first traveled to Hong Kong to tour factories, they ate at Yardbird twice. The restaurant, run by Canadians Matt Abergel and Lindsay Jang, specializes in yakitori, but the vegetarian dishes deserve just as much attention (see: a second visit). For such an impressive restaurant, this buttery rice cake recipe — in Chicken and Charcoal — is surprisingly simple to make at home, which is good news if your home, like ours, is very far from Hong Kong.

When we opened Yardbird, our intention was to be a well-rounded neighborhood yakitori restaurant. We wanted to grow slowly and maintain our ideals as best we could. Growth happened quickly…It’s been almost seven years, but it never ceases to amaze me all the different types of people who are brought together by smoky chicken on a stick, free-flowing booze, and music that’s often played too loud. Yardbird is our dream restaurant, a place where I can cook the food I love, create the environment I envisioned, and be surrounded by both my family and best friends in the world.

Heat a medium sauté pan on medium-high heat and add the vegetable oil. Once the pan is hot, add the Korean rice cakes.

Fry for 3 minutes, until the rice cakes start to take on a golden color.

Add the butter and cook until it starts to turn nut brown and fragrant.

Strain rice cakes through a strainer (sieve) to get rid of the excess butter. Return them to the pan, raise the heat to high, and add the mirin.

Constantly move and toss the rice cakes until the mirin has evaporated and starts to turn into a light caramel.

Photos by Noah Fecks

Remove from the heat and toss with the sesame and furikake to coat.

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