These crispy rice cakes are SO good, and are the most satisfying snack you’ll ever make 🤯 They’re super easy – you just coat them in oil and air fry them for a few minutes. But also, you can make as many as you want depending on how hungry you are, AND you can dip them in basically any sauce and they’ll taste amazing! I like making a quick dango sauce because these rice cakes are very similar to dango (both rice flour-based), which is one of my favorite Japanese snacks. BUT you can also do condensed milk, chocolate sauce, or whatever else you’re in the mood for. Would you try them? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 18 rice cakes 1 tbsp vegetable oil ⅓ cup water 2 tbsp sugar 1 tbsp potato starch 1 tbsp mirin 1 tbsp soy sauce INSTRUCTIONS 1️⃣ If frozen, soak the rice cakes in warm water for a few minutes until they unstick. Toss them in a bowl with the vegetable oil until they’re completely coated. Put them in the air fryer for about 3-4 minutes at 375 degrees F. They should be just a little crispy on the outside while still being chewy in the middle. 2️⃣ Make the sauce by pouring cold or room temperature water along with the sugar, potato starch, mirin, and soy sauce into a small fying pan and whisking them together. Once combined, turn on the heat to medium-low and continue stirring until it thickens up. It can happen very suddenly, so keep an eye on it! 3️⃣ Transfer the sauce to a sauce bowl, and enjoy! LTKHome LTKFamily LTKParties