Japanese Curry Cheese Tteok-like Rice Cake Skillet

Ingredients

• 300 g Korean-style rice cakes (tteok)
• 2 cubes Japanese curry roux cubes
• 400 ml Water or dashi stock
• 120 ml Whole milk
• 100 g Shredded mozzarella or Monterey Jack cheese
• 1/2 medium Onion, thinly sliced
• 1 tbsp Neutral oil
• 2 cloves Garlic, minced
• 2 Scallions, sliced(optional)
• 1 tsp Soy sauce(optional)

Instructions

1. 1

   Soak the rice cakes in warm water for 10 minutes while you prep the other ingredients (this counts within the prep time).

2. 2

   Heat the oil in a skillet over medium heat and sauté the onion and garlic for 3-4 minutes until softened and fragrant.

3. 3

   Add the water, dashi or stock, and curry roux cubes, stirring until the roux fully dissolves. Simmer 5 minutes.

4. 4

   Drain the rice cakes and add them to the skillet. Simmer for 10-12 minutes, stirring occasionally, until the cakes are chewy and tender and the sauce has thickened.

5. 5

   Stir in the milk and soy sauce, then reduce heat to low. Sprinkle the cheese evenly over the top, cover, and let melt for 2-3 minutes.

6. 6

   Top with sliced scallions and serve hot directly from the skillet.