Japanese rice crackers, or Senbei, are usually baked or grilled, traditionally over charcoal. They come in different sizes, shapes and flavors, mostly savory but sometimes sweet. they may also be flavored with salt, soy souce and seaweed.
Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as refreshment. They are also a popular street food, there is even a street in Asakusa devoted to making and selling Senbei.
I have been wanting to make Senbei for awhile, and when my wonderful mother-in-law sent us a food processor as a gift, I knew I had to put it to good use and make this lovely treat.
- 3/4 cup sweet rice flour
- 1/3 cup cooked sushi rice
- 3/4 teaspoon sea salt
- 2 tablespoons oil
- 4 tablespoons water
- 3 tablespoon furikake (Japanese rice seasoning, you can buy this in any Asian market)
- Preheat oven to 400F.
- In a food processor, combine the rice flour, white rice, salt, and oil. Pulse-blend until finely ground.
- Add in water to the ground mix.
- Transfer to a bowl, mix in the furikake,
- Press balls of the dough between cling-film into thin disks (The thinner the discs the crispier they will be).
- Bake on greased baking sheets for 6 minutes then flip the crackers with a spatula and continue to cook until they are dry and beginning to brown, 5-6 more minutes. Remove from oven.
- Allow crackers to cool and crisp up before serving.