- 4 bowls of rice (2 mugs uncooked rice)
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery, chopped
- 1 green onion, chopped
- 4 eggs
- 2 tsp salt
- 1 tsp mustard powder (optional)
- 3/4 cup Korean pancake mix
or replace by:
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp tapioca powder (optional)
- 2 tbsp corn starch
- 3/4 cup all purpose flour
- 2 cans flaked light tuna (skipjack in water)
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- 4 bowls of rice (2 mugs uncooked rice)
1. Cook rice. When done, set it aside.
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery, chopped
- 1 green onion, chopped
2. Stir fry all the vegetable, season a pint of salt. When done, set it aside.
- 4 eggs
- 2 tsp salt
- 3/4 cup Korean pancake mix
or replace by:
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp tapioca powder (optional)
- 2 tbsp corn starch
- 3/4 cup all purpose flour
3. When rice and vegetable are cool down a bit, mix with the rest ingredients except tuna.
- 2 cans flaked light tuna (skipjack in water)
4. Add flaked tuna and mix well.
5. Preheat the donuts maker.
6. Use small ice-cream scoop, scoop a full scoop of rice mix in each donut mold, cover the lib and cook for 5 - 6 mins.
7. Ready to eat. Serve with seaweed, Japanese worcestershire sauce, mayo and ketchup.
ref: Paik's Cooking log, Make pancakes with left over rice, https://www.youtube.com/watch?v=qioLJwafP8I&list=PLoABXt5mipg6mIdGKBuJlv5tmQFAQ3OYr&index=1&t=104s
