Baked Rice Cake


  • 1 tablespoon Olive oil
  • Japanese pre-sliced round rice cake (6 pieces)
  • Japanese seaweed (6 pieces)
  • 3/4 cup Chicken broth
  • 2 slices Cheddar cheese
  • 1 tablespoon Soy sauce
  • 2 teaspoons Sugar
  • 1 tablespoon fried onion pieces


  1. In a large skillet, heat the oil then add the rice cakes. Pan-fry the rice cakes with low heat until soft. 
  2. Combine the soy sauce and sugar then brush the sauce on the rice cakes. Wrap each rice cake with a piece of seaweed and place in a baking dish. Set aside. Preheat oven to 250º.
  3. In a saucepan, boil the chicken broth and add cheddar cheese. Stir until combined. Pour the cheese sauce over the rice cakes.
  4. Bake the rice cakes for 10 minutes or until golden brown. Serve immediately.