Senbei rice crackers are considered as one of Japan’s oldest and most traditional savory snacks. The base is still rice flour and cooked rice but it is flavoured with our traditional masalas and spices. These rice crackers are gluten free, eggless and contain no baking powder or soda.
Ingredients of Senbei rice crackers
- 2 tablespoons oil
- 4 tablespoons water
- 40 g. white rice cooked
- ½ teaspoon salt
- 120 g. rice flour
- 2 teaspoons mirin
- 1 tablespoon soy sauce
Toppings
- 2 teaspoons red chili pepper mix
- Nori seaweed sheets
- 3 teaspoons black sesame seeds
- 5 teaspoons furikake rice
How to Make Senbei rice crackers
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Preheat the oven to 190 degrees Celsius.
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Whisk together the soy sauce and mirin.
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In a mixing bowl, mix the cooked white rice, water, rice flour, salt, and oil to produce the pastry.
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Place the mixture in a bowl and insert your desired toppings.
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Remove the plastic from the dough ‘disc’ and place it on the prepared baking sheet.
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Bake them 10 minutes, one baking tray at a time.
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Using a spatula, turn the pretzels.
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Bake for 10 minutes until the crackers begin to tan.
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Brush the glaze over the tops.
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Return to the oven and bake for another 10 minutes.
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Before serving, cool full on a wire rack.
