Senbei: Japanese Crackers, version 2

15Mar09

In my previous post, I presented a recipe for Japanese rice crackers that could be cooked in three different ways. I divided the dough so I could try all three variations. Deep-fried, the crackers are more like doughnuts. Glazed, they are very pretty and have a nice salty sweet flavor.

Filed under: Agemono, Deep-Frying, Grilling and Pan-Frying, Japanese Food, Yakimono   |  Leave a Comment
Tags: Japanese Cooking, rice crackers

Senbei Japanese Crackers

13Mar09

I’ve had a package of mochiko (sweet rice flour) in my cupboard for months. I think I bought it to make crispy rice crackers, but the recipe in my book called for joshinko. So off I went then to buy the correct flour, and until beginning Ella’s Challenge the package has sat, neglected at the back of the shelf.

Filed under: Agemono, Deep-Frying, Grilling and Pan-Frying, Japanese Food, Snacks, Sweets, Yakimono   |  7 Comments
Tags: Japanese Recipes, rice crackers, senbai

Crispy Rice Crackers

14Nov08

Snacks are often high in fat, salt, sugar, but these crackers are low in all three. And they are easy to make. It’s satisfying to cook something that people usually buy ready-made. These crackers are very crisp and have a nice sesame flavor. Seal them in an airtight container and they will keep for weeks.

Filed under: Grilling and Pan-Frying, Japanese Food, Snacks, Yakimono   |  7 Comments
Tags: Japanese Cooking, Japanese Recipes, rice crackers, senbei