Rice Cakes With Sweet Potatoes Soy Ginger Glaze Recipes

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JAPANESE SOY GLAZED SWEET POTATO



Japanese Soy Glazed Sweet Potato image

This is a really tasty dish which we like as part of a Japanese meal- usually we'll serve with a tofu miso soup, steamed short grain rice and a salad made with Recipe #362130. I'm not sure how many serves but would serve 4 in this style meal. To make it faster, I often microwave the potato for 5 minutes first and leave out the water when baking. This way it's done in about 30 minutes.

Provided by Chickee

Categories     Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons brown sugar
3 tablespoons low sodium soy sauce
2 tablespoons mirin (sweet rice wine)
1 tablespoon dark sesame oil
4 garlic cloves, minced
2 -3 sweet potatoes, diced
1 tablespoon toasted sesame seeds
1 sheet of toasted nori

Steps:

  • Preheat oven to 400°.
  • Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish.
  • Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender.
  • Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed.
  • Sprinkle with sesame seeds and shredded nori, toss and serve.

Nutrition Facts : Calories 147.3, Fat 5.2, SaturatedFat 0.7, Sodium 535.3, Carbohydrate 23.3, Fiber 2.6, Sugar 9.7, Protein 2.5

GOLDEN RICE CAKES WITH SWEET POTATO-GINGER SAUCE



Golden Rice Cakes with Sweet Potato-Ginger Sauce image

These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk, and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.

Provided by jessica

Categories     Rice Side Dishes

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons canola oil
2 cloves garlic, minced
2 cups dry jasmine rice
2 ½ cups water
1 teaspoon salt
1 sweet potato
1 (14 ounce) can coconut milk
½ cup orange juice
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 carrot, coarsely chopped
½ red bell pepper, chopped
4 green onions, chopped
2 eggs, beaten
2 green onions, thinly sliced

Steps:

  • In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
  • While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
  • In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
  • Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
  • Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
  • Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
  • Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Nutrition Facts : Calories 482 calories, Carbohydrate 62.3 g, Cholesterol 62 mg, Fat 22.8 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 13.4 g, Sodium 435.6 mg, Sugar 4.4 g

GOLDEN RICE CAKES WITH SWEET POTATO-GINGER SAUCE



Golden Rice Cakes with Sweet Potato-Ginger Sauce image

These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk, and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.

Provided by Alison

Categories     Rice Side Dishes

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons canola oil
2 cloves garlic, minced
2 cups dry jasmine rice
2 ½ cups water
1 teaspoon salt
1 sweet potato
1 (14 ounce) can coconut milk
½ cup orange juice
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 carrot, coarsely chopped
½ red bell pepper, chopped
4 green onions, chopped
2 eggs, beaten
2 green onions, thinly sliced

Steps:

  • In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
  • While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
  • In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
  • Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
  • Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
  • Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
  • Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Nutrition Facts : Calories 482 calories, Carbohydrate 62.3 g, Cholesterol 62 mg, Fat 22.8 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 13.4 g, Sodium 435.6 mg, Sugar 4.4 g

SOY GINGER GLAZE



Soy Ginger Glaze image

A cracking little glaze. DH likes it on dead things before cremating them I like to brush it on rice balls before I grill them Mmmm...

Provided by PinkCherryBlossom

Categories     Japanese

Time 5m

Yield 1 cup

Number Of Ingredients 4

1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon minced gingerroot

Steps:

  • Mix all ingredients together
  • use to glaze desired food.

Nutrition Facts : Calories 534, Fat 1.3, SaturatedFat 0.2, Sodium 16111, Carbohydrate 106.7, Fiber 16.7, Sugar 44.8, Protein 34.5

GINGERED SWEET POTATOES



Gingered Sweet Potatoes image

Here's an easy and attractive way to spruce up sweet potatoes for your Thanksgiving dinner. Field editor Billie Moss of El Sobrante, California coats the sweet potato wedges with a ginger, cinnamon and brown sugar sauce that's both sweet and spicy.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
1/3 cup packed brown sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 medium sweet potato, peeled and cut into wedges

Steps:

  • In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 453 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 727mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 2g fiber), Protein 1g protein.

GOLDEN RICE CAKES WITH SWEET POTATO-GINGER SAUCE



Golden Rice Cakes with Sweet Potato-Ginger Sauce image

These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk, and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.

Provided by jessica

Categories     Rice Side Dishes

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons canola oil
2 cloves garlic, minced
2 cups dry jasmine rice
2 ½ cups water
1 teaspoon salt
1 sweet potato
1 (14 ounce) can coconut milk
½ cup orange juice
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 carrot, coarsely chopped
½ red bell pepper, chopped
4 green onions, chopped
2 eggs, beaten
2 green onions, thinly sliced

Steps:

  • In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
  • While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
  • In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
  • Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
  • Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
  • Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
  • Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Nutrition Facts : Calories 482 calories, Carbohydrate 62.3 g, Cholesterol 62 mg, Fat 22.8 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 13.4 g, Sodium 435.6 mg, Sugar 4.4 g

SOY GLAZE



Soy Glaze image

Love it on grilled chicken or tuna. It gives an Asian flair.

Provided by Jack

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h35m

Yield 6

Number Of Ingredients 7

⅔ cup brown sugar
½ cup low-sodium soy sauce
⅓ cup white sugar
¼ cup water
2 tablespoons white wine vinegar
2 tablespoons rice vinegar
½ teaspoon ground ginger

Steps:

  • Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
  • Let glaze cool to thicken, at least 1 hour.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g

BAKED SWEET POTATOES WITH GINGER AND HONEY



Baked Sweet Potatoes with Ginger and Honey image

Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table.

Provided by Christine L.

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 12

Number Of Ingredients 6

3 pounds sweet potatoes, peeled and cubed
½ cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
  • Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 34.9 g, Fat 2.3 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 63.2 mg, Sugar 16.4 g

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