I came across this senbei recipe while wandering around the internet, looking at Japanese food blogs at 3 a.m. There are many things that seem like great ideas at that time of night, but which seem foolish in the light of day; these crackers are really are good anytime.
These crackers are nice and healthy eaten plain. But they’d be great with a tangy feta, cream cheese and olives, or one of these dips I’ve posted about: Bright Green Edamame Dip or Soybean Hummus.
adapted from Shizuoka Gourmet
- 1 egg
- 7 ½ Tablespoons sugar
- 2 teaspoons miso
- 3 to 4 Tablespoons rice flour
- ½ cup sesame seeds
- a few drops ginger juice
Preheat oven to 350°F (180°C).
Mix the sugar and egg, until well combined. Add the miso and ginger juice then mix well, carefully so as not to add bubbles.
Toss the flour and sesame seeds together, then stir into the egg mixture.
Cover a baking sheet with parchment paper. Wet your hands and spread the cracker mixture, pressing it as thinly as you can.
note: next time I’ll make these much thinner by rolling the dough with a sheet of parchment over the dough.
Bake for 10 minutes. Check to see if the cracker is golden brown. It may take longer depending on thickness.
Cut with a sharp knife into equal pieces.
They should become crispy once they have cooled down. If not, bake the cut pieces again at 300°F (150°C) for a few minutes.
Crackers can be stored in an airtight container.
Not only are sesame seeds a very good source
of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.