Vegetable Rice Cake Egg Pie (Complete Recipe)
A low-calorie egg pie made by boiling rice cake slices and mixing them with vegetables, then pouring in a seasoned egg mixture and a yogurt–miso sauce before baking.
Ingredients
Rice cake slices (boiled in salted boiling water, rinsed with cold water, drained)
60 g
Wild rice stems (cut into 1 cm cubes, blanched in salted boiling water, soaked in ice water, drained)
30 g
Carrots (peeled and cut into 1 cm cubes, blanched in salted boiling water, drained)
30 g
Frozen peas (blanched in salted boiling water, soaked in ice water, drained)
20 g
Eggs (beaten with salt and sugar into egg liquid)
2
Cheese shreds (for topping)
15 g
Salt (seasoning A, for cooking rice cakes)
a pinch
Salt (seasoning B, for egg liquid)
1/2 tsp
Sugar (seasoning B, for egg liquid)
a pinch
Low-calorie yogurt miso paste (seasoning B, pour in and mix)
1 tbsp
Instructions
1
Boil rice cakes
Bring a pot of water to a boil, add a pinch of salt, and place the rice cakes in the boiling water. Cook until they float to the surface, then remove, rinse with cold water, and drain.
2
Blanch vegetables
Blanch the carrots, wild rice stems, and peas separately in the salted boiling water from step 1, then remove and drain.
3
Process wild rice stems and peas
Soak the wild rice stems and peas in ice water, then remove and drain.
4
Prepare egg liquid
Crack the eggs into a bowl, add the salt and sugar from seasoning B, and beat into a smooth egg liquid.
5
Assemble ingredients
Take a baking dish, add all ingredients except the egg liquid, pour in the yogurt miso paste, and mix well.
6
Baking complete
Pour in the egg liquid, top with cheese shreds, and place in a preheated oven. Bake for about 15 minutes until the surface is lightly browned and golden.
