Rice Cakes

1/2 cup mirin (sweet rice wine)
1 tablespoon unseasoned rice vinegar
1 cup water
Kosher salt
1 cup sushi or other short-grain rice, rinsed and drained
1 teaspoon minced peeled fresh ginger
4 scallions, thinly sliced crosswise
3 tablespoons vegetable oil

In a small saucepan, combine the mirin and vinegar with the water and 1
teaspoon of kosher salt; bring to a boil. Add the rice and bring to a
boil. Cover and cook over low heat for 22 minutes, or until the liquid is
absorbed and the rice is just tender. Stir in the minced ginger, & and
sliced scallions. Line six 1/2-cup ramekins or standard-size muffin cups
with plastic wrap, then pack them with the warm rice and let cool. Heat
the remaining vegetable oil in a large nonstick skillet. Unmold the rice
cakes and fry them over moderately high heat until they are golden brown
and crisp, turning once, about 2 minutes.



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