When it comes to iconic Taiwanese dishes, Din Tai Fung’s stir-fried rice cakes hold a special place in our hearts. These chewy, savory delights are a perfect balance of texture and flavor, making them a favorite for anyone who’s ever dined at this world-famous restaurant. The combination of tender rice cakes, vibrant vegetables, and perfectly seasoned proteins creates a dish that feels both comforting and elegant.
What makes this recipe so special is the harmony of simple ingredients coming together to create something truly memorable. While it may seem like a dish best left to the pros, we’re here to show you how easy it is to recreate this classic at home. Whether you’re a long-time fan of Din Tai Fung or just looking to try something new, this recipe is sure to impress your taste buds and bring a bit of that restaurant magic to your own kitchen.
Din Tai Fung Rice Cake Recipe
Recreating the iconic Din Tai Fung rice cakes at home is simpler than it seems. With a perfect balance of chewy rice cakes, crisp vegetables, savory protein, and umami-packed sauce, this dish is a true delight. Below are the step-by-step instructions to guide us through crafting this classic recipe.
Ingredients
For the Rice Cakes:
- 1 pound of rice ovalettes (store-bought, soaked in water for 2 hours)
- 2 tablespoons of vegetable oil
For the Main Stir-Fry:
- 1 cup of sliced bok choy (washed and drained)
- 1/2 cup of julienned carrots
- 1/4 cup of thinly sliced shiitake mushrooms
- 1 cup of sliced chicken breast or pork loin (optional, substitute with tofu for a vegetarian version)
- 2 cloves of garlic (minced)
For the Sauce:
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of dark soy sauce (for color)
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1/4 cup of chicken or vegetable stock
Instructions
1. Prepare the Rice Cakes:
- Drain the soaked rice cakes thoroughly and pat them dry. Wet rice cakes can lead to a soggy stir-fry, so remove excess water.
- Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium heat.
- Add the rice cakes and stir-fry for 2-3 minutes until they start to soften. Remove them from the pan and set aside.
2. Cook the Protein:
- In the same skillet, add another tablespoon of oil and increase the heat to medium-high.
- Add the sliced chicken breast or tofu. Stir-fry for 3-4 minutes until cooked through. Remove from the pan and set aside.
3. Cook the Vegetables:
- Using the remaining oil in the pan, lower the heat slightly and add the minced garlic.
- Stir in the shiitake mushrooms first. Cook for 1-2 minutes to release their earthy flavor.
- Add the bok choy and carrots, then stir-fry for 2 minutes until the veggies are slightly tender but still crisp.
4. Combine Everything:
- Return the cooked protein and rice cakes to the skillet with the vegetables.
- Reduce the heat to medium and pour in the prepared sauce mixture.
- Stir well to coat all ingredients evenly and let the rice cakes absorb the sauce’s flavors for 3-5 minutes. The dish is done when the rice cakes are fully softened and glossy.
Pro Tips for Success
- Soaking the rice cakes: Ensure the rice cakes are soaked in water long enough to soften but not overly mushy.
- Stir-fry heat: Always use medium to high heat for an authentic wok-charred flavor.
- Vegetable freshness: Opt for fresh vegetables to maintain a crisp texture contrast with the chewy rice cakes.
Here’s a quick breakdown for ingredient prep time and cooking time:
| Category | Time |
|---|---|
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
This recipe exemplifies the essence of Din Tai Fung’s rice cake dish, delivering that perfect mix of textures and flavors. Prioritizing simple methods and fresh ingredients creates a masterpiece straight from our kitchen.
Ingredients
Creating the Din Tai Fung-inspired rice cake dish requires a harmonious blend of key ingredients. Follow our precise list to nail the authentic taste and texture at home.
For The Rice Cake
- 1 lb rice ovalettes (commonly available as “rice cakes” in Asian grocery stores; soak in cold water for 2-3 hours)
- 2 tbsp vegetable oil (neutral options like sunflower or canola work best)
- 2 cups napa cabbage (sliced into bite-sized pieces)
- 1 cup shiitake mushrooms (thinly sliced; fresh or rehydrated dried mushrooms)
- 1 medium carrot (julienned for even cooking)
- 2 cloves garlic (minced for a punch of flavor)
- 1 cup protein of choice (thinly sliced chicken breast, firm tofu cubes, or shrimp)
For The Sauce
The sauce is what builds that signature savory glaze coating the dish. Here’s what you’ll need:
- 3 tbsp soy sauce (use low-sodium for better control of saltiness)
- 1 tbsp oyster sauce (skip or substitute with vegetarian oyster sauce for a vegetarian version)
- 1 tbsp sesame oil (for nutty, aromatic depth)
- 1 tsp sugar (balances the umami flavors)
- 1 tsp cornstarch (mix with 1 tbsp of water to create a slurry and thicken the sauce)
- 1/4 cup chicken broth (or vegetable broth for a vegetarian option)
Optional Add-ins
Elevate your version of the dish by incorporating these optional ingredients for added complexity:
- 2 green onions (sliced thinly for topping or stir-frying)
- 1 tsp chili flakes (for a hint of heat; adjust to preference)
- 1 tbsp sesame seeds (lightly toasted for garnish)
- 1/2 cup bean sprouts (adds crunch and freshness at the end)
Pro Tip: Soaking rice cakes softens them for the perfect chewy texture, ensuring they cook evenly during stir-frying.
Tools And Equipment
To recreate the iconic Din Tai Fung Rice Cakes at home, having the right tools and equipment on hand is essential. These items ensure precision, ease, and efficiency throughout the cooking process. Here’s a breakdown of what you’ll need:
Essential Tools
- Wok or Large Skillet: A wok ensures even heat distribution and enough space for stir-frying the rice cakes, vegetables, and proteins together. If unavailable, use a large skillet with high sides.
- Heatproof Spatula or Wooden Spoon: Ideal for tossing and mixing ingredients without scratching your cookware.
- Large Mixing Bowl: For soaking rice ovalettes before cooking.
- Fine Mesh Strainer: To drain the rice cakes after soaking.
- Cutting Board: Use a sturdy board for chopping vegetables and protein into uniform pieces.
- Sharp Chef’s Knife: Ensures clean, even cuts for vegetables, mushrooms, and protein.
- Measuring Spoons and Cups: Crucial for accurate sauce preparation and ingredient measurement.
- Small Bowl: To pre-mix the sauce, allowing for smooth incorporation during the stir-fry.
Optional but Useful Tools
- Mandolin Slicer: Speeds up vegetable prep with consistent, thin cuts.
- Steamer Basket or Colander: Handy for blanching vegetables, like napa cabbage, to maintain crisp texture and vibrant color.
Equipment Overview Table
| Tool/Equipment | Purpose |
|---|---|
| Wok or Large Skillet | Offers ample space and even heat for stir-frying all ingredients. |
| Heatproof Spatula | Safely stirs ingredients without scratching non-stick surfaces. |
| Mixing Bowl | Soaks rice ovalettes to soften them before use. |
| Mesh Strainer | Drains excess water from rice cakes, leaving them ready for stir-frying. |
| Measuring Spoons and Cups | Ensures precision in sauce ratios and ingredients. |
| Chef’s Knife | Cuts vegetables and protein into uniform pieces for consistent cooking. |
Pro Tips for Equipment Usage
- Be sure to preheat the wok or skillet properly before adding oil to achieve the signature smoky flavor of stir-fry dishes, known as wok hei.
- Use a wooden spoon or silicone spatula to gently mix the dish, preventing the rice cakes from breaking apart.
- Invest in a quality non-stick skillet if you’re new to stir-frying. It reduces the chance of sticking and makes cleanup easier.
Directions
Let’s dive into how to recreate the iconic Din Tai Fung Rice Cake dish. Follow these detailed instructions step-by-step to bring that famous flavor to your kitchen.
Prep
- Soak the rice ovalettes: Place 16 ounces of rice ovalettes in a large bowl and cover them with warm water. Let them soak for 2 hours until softened. Drain using a fine mesh strainer and set aside.
- Prepare the vegetables:
- Slice 2 cups of napa cabbage into thin strips.
- Dice 1 cup of shiitake mushrooms (if using dried mushrooms, soak them in warm water for 30 minutes first and pat them dry).
- Julienne 1 medium carrot into matchstick-sized pieces.
- Chop 2 stalks of green onions into 1-inch sections (optional for garnishing).
- Slice the protein: If using options like chicken or beef (8 ounces), slice it thinly against the grain. For tofu, dice it into bite-sized cubes.
- Mix the sauce: In a small bowl, whisk together the following:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or a vegetarian alternative)
- 1 teaspoon sesame oil
- 3 tablespoons chicken broth (or vegetable broth)
Stir until combined and set aside.
Cook
- Heat 2 tablespoons of neutral oil (like canola or vegetable oil) in a wok or large skillet over medium-high heat. Make sure the wok is properly preheated for maximum flavor.
- Cook the protein: Add the sliced protein (or tofu) to the pan. Stir-fry for 3-4 minutes until fully cooked, then remove and set aside.
- Stir-fry the vegetables: Add 1 more tablespoon of oil, then throw in the napa cabbage, shiitake mushrooms, and carrots. Stir-fry for 3-4 minutes until they are tender but still crisp. Sprinkle a pinch of salt to enhance the flavors.
- Add the rice ovalettes: Toss the drained rice cakes into the pan along with the cooked protein. Stir-fry for another 3-5 minutes, stirring constantly to ensure the rice cakes are evenly heated and start to soften.
Pro Tip: If the rice cakes stick, add a splash of water or broth to loosen them without making the dish too oily.
- Pour the sauce: Drizzle the soy-based sauce over the stir-fry. Mix everything thoroughly to coat the rice cakes and vegetables in the savory sauce. Cook for 2 minutes, letting the sauce caramelize slightly for added depth of flavor.
Assemble
- Transfer the stir-fried rice cakes and vegetables to a serving platter.
- Garnish with optional toppings like sliced green onions, a sprinkle of sesame seeds, or a pinch of chili flakes for extra heat.
- Make it extra fresh by adding a handful of bean sprouts on top.
| Key Ingredients | Amount |
|---|---|
| Rice ovalettes | 16 oz |
| Napa cabbage | 2 cups |
| Shiitake mushrooms | 1 cup |
| Soy sauce | 2 tbsp |
| Oyster sauce | 1 tbsp |
| Sesame oil | 1 tsp |
| Chicken/Vegetable broth | 3 tbsp |
Tips For Success
When it comes to mastering the Din Tai Fung rice cake recipe, a few tips and techniques can make all the difference in achieving authentic flavor and texture. Here’s how to ensure your stir-fried rice cakes turn out perfectly every time:
1. Prep Your Ingredients in Advance
- Success lies in preparing all your ingredients before you start cooking. Stir-frying is a fast process, and having everything ready ensures smooth execution.
- Slice vegetables uniformly for even cooking.
- Soak the rice ovalettes as instructed, ensuring they are pliable but not overly soft.
- If using shredded protein, marinate it briefly for better flavor absorption.
2. Soak the Rice Cakes Properly
- To achieve the signature chewy texture, it’s crucial to properly soak the rice cakes.
- Use warm water for at least 30 minutes or until slightly softened.
- After soaking, drain using a fine mesh strainer. Avoid oversoaking, as this can make the cakes mushy and difficult to stir-fry.
3. Use High Heat for Stir-Frying
- A high flame ensures that ingredients cook quickly, retaining their vibrant color and texture without becoming soggy. Preheat your wok or skillet thoroughly before adding oil for the best results.
4. Balance the Sauce
- The sauce is the soul of this dish. To nail that authentic flavor, taste-test and adjust seasoning as needed:
- If you prefer a savory hit, add a touch more soy or oyster sauce.
- For spice lovers, a sprinkle of chili flakes enhances the overall profile.
5. Prioritize Fresh, Quality Ingredients
- Fresh produce like napa cabbage and shiitake mushrooms make a noticeable difference in flavor and texture. Don’t skimp on quality when selecting these components.
6. Work in Batches If Needed
- If your wok or skillet is small, avoid overcrowding. Stir-fry the protein, vegetables, and rice cakes in batches to maintain proper heat distribution and achieve that perfect char.
7. Add Garnishes With Purpose
- Finish the dish with garnishes for added flavor, crunch, and visual appeal:
- Scallions for freshness
- Sesame seeds for nuttiness
- Bean sprouts for crunch
Quick Reference Table: Key Steps to Perfect Rice Cakes
| Step | Key Action | Recommended Tip |
|---|---|---|
| Soaking Rice Cakes | Soak for about 30 minutes in warm water | Use a fine mesh strainer to drain well post-soaking. |
| Prepping Vegetables | Uniformly slice and prepare all ingredients | Prep everything before heating the wok to ensure quick cooking. |
| High Heat Stir-Fry | Preheat wok until hot before adding oil | Stir-fry in smaller batches to avoid overcrowding your pan. |
| Sauce Balancing | Mix soy, oyster sauce, and sesame oil evenly | Taste as you go, tweaking saltiness or sweetness according to preference. |
| Garnish & Serve | Add scallions, sesame seeds, or bean sprouts | Opt for fresh, crisp garnishes to enhance flavor and presentation. |
By following these tips, we can consistently replicate the Din Tai Fung rice cakes’ iconic chewy texture, savory balance, and vibrant appearance—right in our home kitchen.
Make-Ahead And Storage Instructions
Preparing Din Tai Fung rice cakes in advance can simplify your mealtime routine and ensure the flavors shine just as brightly when reheated. Below, we’ve outlined tips for making this dish ahead of time and storing it properly to retain its iconic texture and savory taste.
Make-Ahead Tips
- Prep Ingredients in Advance: Slice and dice all vegetables, soak the rice ovalettes, and prepare the protein up to one day before cooking. Store each component in separate airtight containers in the refrigerator to keep them fresh.
- Cook in Batches: If you plan to make a large quantity, cook the recipe in smaller batches. This prevents overcrowding in the wok and ensures every ingredient gets evenly cooked for authentic texture and flavor.
- Partial Cook & Finish Later: Stir-fry the protein and vegetables together without adding the sauce or rice cakes. Cool the mixture completely, then refrigerate. On the day of serving, reheat in the wok, add the pre-soaked rice cakes, and toss in the sauce to maintain their chewy texture.
Storage Instructions
Here’s how to store leftovers effectively while preserving the chewy excellence of the rice cakes:
| Storage Method | Steps | Duration |
|---|---|---|
| Refrigerator | Place the completely cooled dish in an airtight container. Seal tightly to avoid drying out. | Up to 3 days |
| Freezer | Divide into portion-sized containers, spreading the rice cakes evenly. Thaw overnight in the refrigerator before reheating. | Up to 1 month |
Reheating Instructions
To revive Din Tai Fung rice cakes to their best possible texture, follow these reheating tips:
- Stove Reheat: Use a non-stick skillet or wok. Add 1-2 teaspoons of water or broth, cover, and gently warm over medium heat. Stir occasionally to avoid sticking or overcooking.
- Microwave Reheat: Place the portioned dish in a microwave-safe container. Cover with a microwave-safe lid or damp paper towel, and microwave on medium power for 1–2 minutes. Stir halfway through to ensure even heating.
- Avoid Dryness: Always reheat with a small amount of liquid (water or broth) to refresh the moisture levels and bring back the dish’s signature chewy bite.
By following these make-ahead and storage strategies, we can enjoy iconic stir-fried rice cakes any time while maximizing flavor and minimizing effort.
Conclusion
Recreating Din Tai Fung’s iconic stir-fried rice cakes at home is both rewarding and approachable with the right preparation and tools. This dish offers a perfect balance of flavors and textures, making it a standout option for any meal. By following the recipe and tips shared, we can bring a touch of this beloved restaurant experience to our own kitchens.
Whether we’re cooking for family, friends, or ourselves, this recipe allows us to enjoy a restaurant-quality dish without leaving home. With a little practice and attention to detail, we can master this classic and make it a cherished addition to our recipe collection.
Frequently Asked Questions
What are Din Tai Fung stir-fried rice cakes made of?
Din Tai Fung stir-fried rice cakes consist of rice ovalettes, a choice of proteins like chicken or tofu, fresh vegetables (e.g., napa cabbage, shiitake mushrooms), and a savory sauce made with soy sauce, oyster sauce, sesame oil, and chicken or vegetable broth.
How do you prepare rice ovalettes for stir-frying?
Rice ovalettes should be soaked in warm water for 30 minutes to soften them before stir-frying. Proper soaking ensures they achieve the desired chewy texture.
Can I use any protein for this recipe?
Yes, you can use various proteins like chicken, shrimp, tofu, or beef. For a vegetarian option, simply omit meat and include more vegetables or plant-based proteins.
What tools are essential for cooking this recipe?
A wok or large skillet is essential for even heat distribution, along with a spatula or wooden spoon, a cutting board, a sharp knife, and a mixing bowl. Optional tools like a mandolin or steamer basket are helpful.
How long does it take to make stir-fried rice cakes at home?
This dish can be prepared in approximately 35 minutes, including prep time and cooking.
What are some tips for achieving the best texture and flavor?
Use fresh vegetables, soak the rice cakes properly, and cook on high heat with a preheated wok. Balancing the sauce is key to enhancing authentic flavors.
Can I make this dish ahead of time?
Yes, you can prep ingredients in advance, partially cook the recipe, and finish it before serving. Leftovers can also be stored and reheated.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat to maintain the rice cakes’ chewy texture.
What can I use to garnish the dish?
Optional garnishes include green onions, sesame seeds, bean sprouts, or chili flakes. These toppings add extra flavor and improve presentation.
Can I freeze stir-fried rice cakes?
Yes, you can freeze the dish in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat in a hot wok or skillet for best results.