A Japanese-influenced creamy white sauce version with bacon, mushrooms, and parmesan cheese.
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Soak the rice cakes in lukewarm water for about 10-15 minutes to soften, then drain and set aside.
In a large skillet over medium heat, cook the bacon strips until they are crispy and the fat has rendered.
Add the butter to the skillet with the bacon, then sauté the minced garlic and sliced shiitake mushrooms until fragrant and soft.
Pour in the heavy cream and milk, bringing the mixture to a gentle simmer while stirring constantly.
Add the drained rice cakes to the sauce and simmer for 5-7 minutes, or until the sauce thickens and the rice cakes are chewy and tender.
Stir in the grated Parmesan cheese and black pepper until the cheese is fully melted and incorporated.
Turn off the heat and quickly whisk in the egg yolk to create a rich, velvety emulsion, ensuring the sauce does not scramble.
Garnish with fresh parsley and serve immediately while the sauce is hot and creamy.
