Data laws are changing from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. We would love for you to carry on checking out our website if you're happy with this, or you can find out more about our Privacy Policy and Terms & Conditions.
Homemade Senbei Rice Crackers

Homemade Senbei Rice Crackers

  • Recipe parson20160119 26781 hqf99x Serves 1-4
Rated by 70 people
Star recipeStar recipeStar recipeStar recipe halfStar00
Click to rate this recipe:
Embrace your love for one of Japan’s favourite savoury snacks by making your own senbei rice crackers. Senbei are among the oldest and most traditional Japanese snack foods, and making your own means that you can customise them with your favourite seasonings. Better still, these senbei are oven baked, making them much healthier than fried varieties.

Ingredients

senbei:
120g rice flour, mochiko
40g cooked white rice
1/4 tsp sea salt
2 tbsp vegetable oil
4 tbsp water

glaze:
1 tbsp soy sauce
2 tsp mirin

suggested flavourings/toppings:
5 tsp furikake rice seasoning of your choice
or
3 tsp black sesame seeds
or
2 tsp shichimi togarashi red chilli pepper mix
nori seaweed sheets (to fold around finished crackers)

How To Prepare

  1. Preheat oven to 190°C / gas mark 5. Line two baking sheets with parchment paper or vegetable oil. Combine the soy sauce and mirin for the glaze and set aside. 
  2. To make the dough, place the rice flour, cooked rice, salt, and oil in a food processor. Run until finely ground.  Next, slowly add the water through the feed tube until the mixture is slightly wet and crumbly. 
  3. Place mixture into a bowl and add your flavourings of choice.  Knead to combine into dough. It will feel a little loose but be sure to press it together to keep its shape.  Divide the dough by hand into even sized dough balls.
  4. Place a dough ball between two sheets of cling film and flatten to 6cm in diameter with a rolling pin or heavy, flat-bottomed object (such as a baking dish). If it is too sticky, you can also form the crackers by hand. Peel the plastic off the dough 'disc' and set onto the baking sheet. Place the discs about 1/4 inches apart from one another.
  5. Bake the crackers, one baking sheet at a time, for about 8-10 minutes. Flip the crackers with a spatula. Bake again for another 8-10 minutes, or until the crackers start to brown.
  6. Remove from the oven and allow to cool for a minute. Brush the tops with the soy sauce and mirin glaze. Return to the oven and bake until lightly browned (about 2 to 3 minutes).  Keep a close eye on the crackers to make sure they do not burn. 
  7. Cool completely on a wire rack before eating. They will crisp up as they rest. Store in a container for up to one week. You can also wrap a sheet of cut nori seaweed around a cracker for added flavour.

Tips and Information

- You can also deep fry the crackers as well to make age senbei. They will be much quicker but also have higher calories due to the oil. But some people prefer age senbei over others due to the crispiness.

Ingredients20160119 26781 1qjvetq

BUY INGREDIENTS

ADD ALL