Red Beans and Rice Cakes

IMG_9075By now, all of you must be aware of what a fan I am of The Southern Gourmasian, the unique and popular Little Rock food truck that playfully (and skillfully) takes Asian and Southern ingredients and combines them into some really fantastic dishes. One of my favorite dishes the Gourmasian makes is their Spicy Chicken and Dumplings, which takes rice cakes (known as dok in Korea and mochi in Japan), pan sears them, and serves them up with shredded chicken and a thick, spicy ramen broth. The rice cakes in particular are wonderful in this dish, with a slightly crisp outer layer that gives way to a dense, chewy center that I just can’t seem to get enough of. And I figure that since mochi is rice, and one of my favorite dishes is red beans and rice, I might try my hand at pan-searing some rice cakes myself and see what happens.

Red Beans and Rice Cakes

  • 1/2 pound mochi. Normally you can find the rice cakes sold in sticks or in medallions. While I prefer the sticks that Gourmasian uses (they make fatter dumplings), the only ones I could find tonight were the thin medallions. They work just fine.
  • 1 can red beans (you can click the above link for a dry bean version of this dish)
  • 1 link andouille sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Hot Sauce (Your pick. I used Monk Sauce, but you can use Crystal, Tabasco, or Sriracha)
  • Soy sauce

Cut your sausage up as fine as you like it and brown in a skillet or saucepan. When the sausage has rendered some of its fat and begun to brown, add the diced onion and cook until translucent. Add the garlic and cook for 3-5 minutes longer. Add the beans, season with salt and pepper, and allow to simmer.

In a separate pan, heat up some sesame oil. Crisp the mochi until the outside begins to brown. Remove from heat and toss with a generous dollop of the hot and soy sauces. Pour your beans over the top and serve. I had a few crawfish tails, so I added them, but that’s entirely optional.

As a first attempt at a new dish, I’ll call this one successful, although it lacks the deep flavors and heavy prep that the Gourmasian does. As a quick rice cake fix, though, I have to say that it got the job done, and I look forward to trying this again when I have a little more prep time to let all the flavors here mature. Cheers!



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