Rice Cakes with Miso Caramelized Onions

Preparation

Make caramelized onions

In a dutch oven or large non-stick skillet on medium-high heat, add olive oil and garlic. Cook garlic until sizzling and fragrant, about 30 seconds or so. Add in the onions and give it a little mix just so it becomes friends with the oil and garlic. Add in miso and water and mix until the miso is incorporated. Bring the mixture to a boil. Once boiling, reduce to low heat until it's at a gentle simmer. Cover and cook for 10-15 minutes until the water has mostly evaporated.

Uncover and continue to stir and cook, making sure to scrape the onions from the bottom of the pot (they'll be the toastier ones). Cook until the onions have gone from transluscent white to a sticky, toasty brown, around 5 minutes or so.

Make sauce and noodles

Once caramelized, add in white wine, mirin, heavy cream, miso, and grated cheese. Bring the sauce to a low simmer and stir until the sauce has combined. Add rice cakes and continue to cook and gently simmer until the rice cakes have softened, around 3-5 minutes. Once cooked, scoop rice cakes and sauce into bowls. For the topping, combine finely chopped sliced almonds, chives, lemon zest in a bowl. Sprinkle over the rice cakes and top with a squeeze of lemon juice, extra grated cheese, and serve warm.