We’ve always been fans of Din Tai Fung’s innovative takes on Asian classics and their Shanghai Rice Cake stands out as a comforting favorite. This stir-fried delight hails from Shanghai’s bustling streets where chewy rice cakes meet savory flavors for a quick satisfying meal.
What makes this recipe special is its balance of textures and tastes that you can easily whip up at home. We’re excited to share our version so you can bring a taste of Din Tai Fung right to your kitchen.
Ingredients
In our exploration of the Din Tai Fung Shanghai Rice Cake, we focus on sourcing high-quality ingredients that capture the dish’s signature chewy texture and savory depth. We’ve curated this list in the order they’re typically used, with prep notes for seamless preparation.
- Rice cakes: 1 pound (450g) of fresh or dried Shanghai-style rice cakes; if dried, soak in warm water for 20-30 minutes until pliable to ensure that perfect chewy bite.
- Ground pork: 8 ounces (225g) of lean ground pork; we recommend marinating it briefly with a dash of soy sauce for enhanced flavor absorption.
- Garlic: 4 cloves, minced; this aromatic base adds a pungent, irresistible kick to the stir-fry.
- Ginger: 1-inch piece, finely chopped; use fresh ginger for its zesty, warming notes that elevate the dish’s authenticity.
- Bok choy: 2 cups, chopped into bite-sized pieces; select crisp, vibrant greens for a fresh, crunchy contrast.
- Carrots: 1 medium carrot, julienned; these provide a subtle sweetness and vibrant color to the mix.
- Soy sauce: 2 tablespoons of low-sodium soy sauce; opt for a high-quality brand to balance the umami without overwhelming the chewy rice cakes.
- Oyster sauce: 1 tablespoon; this adds a rich, glossy finish and depth of flavor.
- Sesame oil: 1 teaspoon; drizzle at the end for a nutty aroma that ties together the savory elements.
- Green onions: 3 stalks, sliced; reserve some for garnish to add a fresh, oniony crunch.
Required Tools and Equipment
To bring our Din Tai Fung Shanghai Rice Cake recipe to life, we recommend gathering essential tools and equipment that ensure efficient preparation and authentic results. Building on our ingredient list, these items help us handle the stir-frying, chopping, and mixing steps with precision, making the process smooth and enjoyable in our home kitchens.
Here’s a curated list of the key tools you’ll need:
- Wok or Large Skillet: We rely on a sturdy wok for high-heat stir-frying, as it provides even heat distribution and allows the rice cakes to achieve that signature chewy texture without sticking.
- Wooden Spatula or Stirring Spoon: This tool is crucial for tossing ingredients during cooking; its heat-resistant material prevents damage to non-stick surfaces and helps us maintain the dish’s savory flavors.
- Chef’s Knife: For precise chopping of vegetables like bok choy and carrots, a sharp chef’s knife ensures quick, even cuts that enhance the dish’s fresh appeal.
- Cutting Board: We use a stable cutting board to safely prepare ingredients, keeping our workflow organized and reducing prep time.
- Measuring Cups and Spoons: Accurate measurements of soy sauce, oyster sauce, and sesame oil are key to balancing flavors, so these tools help us achieve the recipe’s authentic taste every time.
- Large Pot: If using dried rice cakes, a large pot is essential for boiling them to the perfect softness before stir-frying.
- Colander or Strainer: This helps us drain boiled rice cakes or rinsed vegetables efficiently, preventing excess water from diluting the savory marinade.
With these tools in hand, we can seamlessly transition from prepping ingredients to cooking, ensuring our homemade version captures the innovative essence of Din Tai Fung’s classic dish.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we’re excited to guide you through creating our authentic Din Tai Fung Shanghai Rice Cake. Follow these steps to achieve that signature chewy texture and savory depth in your own kitchen.
Prep
Before we start cooking, let’s prepare our ingredients to ensure everything comes together smoothly. Begin by marinating the lean ground pork: In a medium bowl, combine 8 ounces of ground pork with 2 tablespoons of low-sodium soy sauce, 1 tablespoon of minced garlic, and 1 teaspoon of grated ginger. Mix thoroughly and let it sit for 15 minutes to infuse the flavors.
Next, prepare the vegetables: Wash and chop 2 cups of bok choy into bite-sized pieces, slice 1 cup of carrots into thin matchsticks for even cooking, and finely chop 2 green onions for garnish. If using dried Shanghai-style rice cakes, soak 12 ounces in hot water for 10 minutes until softened, then drain them using a colander. This step ensures the rice cakes develop their irresistible chewy quality when cooked.
Cook
With our ingredients prepped, let’s move to the stove to build the savory flavors that define this Din Tai Fung classic. Heat 2 tablespoons of sesame oil in a wok or large skillet over high heat until it shimmers. Add the marinated pork and stir-fry for 3-4 minutes until it’s browned and aromatic, breaking it up with a wooden spatula for even cooking.
Once the pork is ready, toss in the chopped bok choy and carrots, stirring vigorously for 2 minutes until they begin to soften and release their vibrant colors. Add the drained rice cakes along with 2 tablespoons of oyster sauce and 1 tablespoon more of low-sodium soy sauce. Continue stir-frying for another 4-5 minutes, allowing the rice cakes to absorb the sauce and turn delightfully chewy, while the vegetables retain a slight crunch for a perfect texture contrast.
Assemble
Now that our components are cooked, let’s bring everything together for a restaurant-worthy finish. Transfer the stir-fried mixture to a serving platter, then sprinkle the chopped green onions on top for a fresh, pungent accent that enhances the overall savory depth.
For an authentic Din Tai Fung touch, drizzle a few drops of sesame oil over the dish and gently toss to coat. Serve immediately while hot, ensuring each bite delivers the comforting, innovative blend of chewy rice cakes and flavorful pork that makes this Shanghai favorite so irresistible.
Make-Ahead Instructions
To make our Din Tai Fung-inspired Shanghai Rice Cake even more convenient for busy weeknights, we recommend preparing certain components in advance. This approach allows the flavors to meld beautifully, ensuring a quick assembly that retains the dish’s signature chewy texture and savory depth.
Preparing the Marinade and Protein
We suggest starting with the ground pork, as marinating enhances its tender, juicy profile. In a bowl, combine 1 pound of lean ground pork with 2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 2 minced garlic cloves, and 1 teaspoon grated ginger. Mix thoroughly, cover, and refrigerate for up to 24 hours. This step infuses the pork with rich, umami notes, making it even more irresistible when stir-fried later.
Chopping and Prepping Vegetables
For efficiency, we can prep the vegetables ahead to preserve their crisp, vibrant crunch. Wash and chop 2 cups bok choy into bite-sized pieces and 1 cup carrots into thin slices or matchsticks. Store them in an airtight container in the refrigerator for up to 2 days. This not only saves time but also keeps the fresh, earthy flavors intact, ready to add a colorful contrast to the chewy rice cakes.
Handling the Rice Cakes
If using dried Shanghai-style rice cakes, we advise boiling them in advance to achieve that perfect, chewy consistency. Cook 8 ounces of dried rice cakes in a large pot of boiling water for 5-7 minutes until tender, then drain and rinse under cold water to stop the cooking process. Pat dry and store in a sealed container in the fridge for up to 3 days. For optimal texture, avoid freezing, as it can make them overly soft.
Storage and Reheating Tips
To maintain the dish’s comforting, innovative blend of flavors, store prepped components separately. Use the following guidelines for best results:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Marinated Pork | Airtight container in fridge | Up to 24 hours | Stir-fry in a hot wok for 3-4 minutes until browned and cooked through. |
| Chopped Vegetables | Airtight container in fridge | Up to 2 days | Stir-fry for 1-2 minutes until just wilted to retain crispness. |
| Cooked Rice Cakes | Sealed container in fridge | Up to 3 days | Reheat in boiling water for 1-2 minutes or stir-fry briefly to restore chewiness. |
By following these make-ahead steps, we ensure your Shanghai Rice Cake remains a quick, flavorful masterpiece straight from our Din Tai Fung inspiration.
Conclusion
We’ve truly enjoyed guiding you through this Din Tai Fung Shanghai Rice Cake adventure. It’s a simple way to capture those authentic street-side vibes in our own kitchens.
By now you’re set to whip up a dish that’s both comforting and impressive. Let’s keep exploring bold flavors together.
Frequently Asked Questions
What is Shanghai Rice Cake?
Shanghai Rice Cake is a comforting Asian dish popularized by Din Tai Fung, featuring chewy rice cakes stir-fried with savory ingredients like pork, vegetables, and sauces. It’s inspired by Shanghai street food and offers a quick, flavorful meal that blends tradition with innovation.
What ingredients are needed for Din Tai Fung’s Shanghai Rice Cake?
Key ingredients include fresh or dried Shanghai-style rice cakes, lean ground pork marinated in soy sauce, garlic, and ginger, plus bok choy, carrots, low-sodium soy sauce, oyster sauce, sesame oil, and green onions. These high-quality items ensure authentic flavor and texture for a homemade version.
What tools are required to make this dish?
Essential tools include a wok or large skillet for stir-frying, a wooden spatula for tossing, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a large pot for boiling rice cakes, and a colander for draining. These help achieve professional results at home.
How do I prepare Shanghai Rice Cake step by step?
Start by marinating ground pork with soy sauce, garlic, and ginger. Stir-fry the pork with chopped bok choy and carrots, then add boiled rice cakes and sauces like oyster sauce and sesame oil. Mix well and garnish with green onions for a flavorful, restaurant-style dish ready in minutes.
Can I make Din Tai Fung’s Shanghai Rice Cake ahead of time?
Yes, marinate the pork up to 24 hours in advance, chop vegetables and store for up to 2 days, or boil rice cakes ahead for better texture. This makes it ideal for busy weeknights, allowing quick assembly while preserving fresh flavors.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or sesame oil to restore texture, or microwave briefly while stirring to avoid sogginess, keeping the dish tasty and convenient.