Rice Cakes
Rice Cakes is a easy Japanese recipe that serves 4. 110 calories per serving. Recipe by acooknamedMatt on YouTube.
Prep: 9 min | Cook: 12 hrs | Total: 12 hrs 19 min
Cost: $0.80 total, $0.20 per serving
Ingredients
- 2 cup Cooked Short-Grain Rice (leftover, cooled; short‑grain Japanese rice works best for stickiness)
- 2 tablespoon Mirin (sweet rice wine, adds gentle sweetness and shine)
Instructions
Prepare Rice
Place the leftover cooked rice into a large mixing bowl.
Time: PT5M
Season Rice
Add mirin to the rice and gently toss until the grains are evenly coated.
Time: PT2M
Transfer to Tray
Spread the seasoned rice evenly into a shallow tray or dish, smoothing the top.
Time: PT2M
Chill Overnight
Cover the tray with plastic wrap and place it in the refrigerator to set overnight (about 12 hours).
Time: PT12H
Serve
Remove the rice cake from the fridge, cut into squares or slices, and serve chilled or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 110
- Protein
- 2 g
- Carbohydrates
- 25 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: None
Ingredient Substitutions
- Instead of Cooked Short-Grain Rice: cooked sushi rice, cooked jasmine rice (texture may differ)
- Instead of Mirin: sake + 1 tsp sugar, rice vinegar + 1 tsp sugar
Equipment Needed
- Mixing Bowl
- Spatula or Spoon
- Shallow Baking Tray or Dish
- Plastic Wrap
Critical Steps — Do Not Skip
- Chill the rice cake overnight in the refrigerator to allow it to set properly.
Chef Tips from the Video
- Use short‑grain Japanese rice for the best sticky texture.
- Press the rice firmly into the tray to achieve clean, uniform slices.
- A pinch of sea salt or toasted sesame seeds adds depth of flavor.
Troubleshooting
The rice cake is too soft and falls apart when sliced.
Chill for an additional 2‑4 hours or increase the amount of mirin slightly to help the grains bind.
The rice cake is dry and crumbly.
Add a splash of water or an extra teaspoon of mirin before chilling to increase moisture.
Storage
Refrigerator: Store covered for up to 3 days.
Freezer: Freeze slices in an airtight container for up to 1 month; thaw in the fridge before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The rice cake can be prepared up to 2 days ahead; keep it tightly covered in the fridge.
- Slice and freeze portions for quick snacks later.
Frequently Asked Questions
What is the cultural significance and history of Mirin Rice Cake in Japanese cuisine?
Rice cakes have been a staple in Japan for centuries, originally made from steamed rice and used in festivals and daily meals. Adding mirin, a sweet rice wine, creates a simple dessert that reflects Japan’s love of subtle sweetness and resourceful use of leftovers.
What are traditional regional variations of rice cake in Japan?
In Kansai, rice cakes (mochi) are often grilled and served with soy sauce, while in the Kanto region they may be sweetened with sugar or sweet red bean paste. The mirin‑seasoned version is a modern, quick‑prep twist on these classic treats.
How is Mirin Rice Cake traditionally served in Japan?
Traditionally, simple rice cakes are cut into bite‑size pieces and served chilled or at room temperature, sometimes topped with toasted sesame seeds, kinako (roasted soybean flour), or a drizzle of sweet syrup. The mirin version follows the same serving style.
What occasions or celebrations is Mirin Rice Cake associated with in Japanese culture?
Rice cakes are common during New Year’s (Kagami‑mochi) and other festivals, symbolizing good fortune. While the mirin‑flavored cake is a modern snack, it fits well into tea‑time gatherings and casual celebrations.
What other Japanese dishes pair well with Mirin Rice Cake?
Pair it with a cup of green tea, a light miso soup, or a small serving of pickled vegetables (tsukemono) for a balanced snack. It also complements savory rice dishes like onigiri for a sweet‑savory contrast.
What are the authentic traditional ingredients for Japanese rice cake versus acceptable substitutes?
Authentic Japanese rice cake uses short‑grain glutinous rice (mochi rice) and may be sweetened with mirin or sugar. Acceptable substitutes include regular short‑grain sushi rice and mirin alternatives such as sake mixed with sugar.
What are the most common mistakes to avoid when making Mirin Rice Cake?
Common errors include using long‑grain rice, which doesn’t bind well, and not pressing the rice firmly into the tray, leading to crumbly slices. Also, insufficient chilling time will prevent the cake from setting properly.
Why does this Mirin Rice Cake recipe use mirin instead of plain sugar?
Mirin adds both sweetness and a subtle umami depth that plain sugar cannot provide, while also contributing a glossy finish and a hint of rice‑wine flavor that is characteristic of Japanese desserts.
Can I make Mirin Rice Cake ahead of time and how should I store it?
Yes, the cake can be prepared up to two days in advance. Keep it covered in the refrigerator; for longer storage, slice and freeze the pieces in an airtight container, then thaw before serving.
What texture and appearance should I look for when the Mirin Rice Cake is done?
The cake should be firm to the touch, with a smooth, slightly glossy surface from the mirin. When sliced, it should hold its shape without crumbling, showing a cohesive block of rice grains.
What does the YouTube channel acooknamedMatt specialize in?
The YouTube channel acooknamedMatt focuses on creative, budget‑friendly cooking hacks, often turning leftovers into tasty new dishes with simple techniques and minimal ingredients.
How does the YouTube channel acooknamedMatt's approach to Japanese cooking differ from other Japanese cooking channels?
acooknamedMatt emphasizes quick, no‑cook or low‑effort recipes that use pantry staples and leftovers, whereas many traditional Japanese cooking channels focus on more elaborate techniques and fresh, specialty ingredients.
Last updated: September 6, 2026
