Start by making the rice cakes. Cook the rice according to package directions. This is normally simmering for 20minutes in 2x water, then letting sit for 10 minutes. When it is cooked, pour in the seasoned rice wine vinegar, and gently fluff with a fork. Try not to break up the rice. Turn this out onto a plate to cool.

When completely cool get a really small cup. I find a sake cup works great for this. Spoon some of the rice into the cup, and gently pack it down. Lay out a small square (6"x 6") of plastic wrap. Turn the cup upside-down into the center of the wrap. Tap, and gently shake the cup to get the rice out of it. Done right, this should come out as a great little formed mound. Wrap the plastic wrap up, over, and around the rice cake. Gently does it! Repeat until you are all out of rice. Put these into the fridge to completely cool. The plastic wrap should help these little darlings stop drying out.

These will keep overnight in the fridge easily (they did for me..), so make em the night before if you can.

When you come to make the dish, unwrap the rice cakes, and place in a baking pan. Best to use a low sided pan here, it is far easier to get them out later.

In a small bowl mix up the miso paste and 1 tablespoon of water. Using a pastry brush, brush the top side of each cake with a little of the miso.

Now lets do the vegetables. For these you are going to need a julienne slicer. If you don’t have one, you are going to need some serious knife skills, and a lot of time on your hands!

Slice up all the vegetables using the slicer. The leeks and cabbage will be some work – since they tend to fall into their individual rounds . If this happens, try and push the individual pieces onto the slicer. Watch your bloody fingers! These too could be sliced the night before, and tightly wrapped in plastic wrap, and kept in the fridge till required.

Get a bowl of warm water. Put the seaweed in the hot water, for about 10 minutes. Drain through a strainer. If the seaweed is large, coarsely chop.

Get your oven broiler hot. First put the rice cakes under. Broil until the miso has nicely caramelized, and a few black spots. Put these right in the bottom of the oven to keep warm (if your broiler is in the oven).

Get a wok nice and hot, and add a splash of sesame oil.

Add the vegetables (not the seaweed) to the wok, and saute for a few seconds, until just limp. Tip out into a bowl. Add a teaspoon of toasted sesame oil. Add in the seaweed, and toss. Taste. If you cannot taste the sesame oil, add a little more.

To plate the rice cakes put three rice cakes on a plate. Top with the vegetables.

mattwright

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Source: Wrightfood blog

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