When you're in the mood for something salty, crunchy, and quick, these rice cakes fit the bill. You may not have considered preserved vegetables or rice cakes to be cabinet staples, but once you try this sizzling miso snack, milk and eggs might become #3 and #4 on your shopping list.
- 3 cups canola oil
- 1 package Instant Sizzling Rice cakes
- ¼ cup preserved radishes or other preserved vegetables, finely chopped
In a pot, bring the canola oil to 375 degrees. Prepare the miso butter by combining the miso, butter, and chives. When the oil is at temperature, fry each rice cake for 1-2 minutes, or until they've puffed up and browned a little bit. Place the cakes onto paper towels to remove excess oil.
While the cakes are still hot, generously brush the top side with the miso-butter paste. Sprinkle the preserved vegetables on top (the butter will act as an adhesive).