Senbei Recipe

I recently experimented with a Japanese Rice Crackers recipe using mochiko, soy sauce, mirin, and a pinch of salt. The blend of furikake seasoning and a hint of sugar creates an inviting crunch with bold flavor. I am excited to share this unique snack with you in every bite.

I’ve recently been experimenting with a really fun twist on a classic snack: Senbei – Japanese Rice Crackers with Furikake. I first mixed 1 cup mochiko with 3/4 cup water and a pinch of salt, then added in 1 tablespoon soy sauce, 1 tablespoon mirin and 1 teaspoon sugar to get a nice balanced flavor.

I couldn’t wait to fold in 2 tablespoons of that tasty furikake seasoning to boost the crunch and flavour profile of these rice crackers. After kneading the dough just right I brushed it lightly with 1 teaspoon vegetable oil and shaped them into bite-size rounds.

This isn’t your average rice cracker recipe i promise, it’s a creative take on gluten free crackers that is both savoury and intriguing. Each bite brings a curious combination of crispness and unique umami notes that keep you coming back for more.

Enjoy the adventure in every crunchy nibble!

Why I Like this Recipe

I really like this recipe because it’s super simple to make even though it tastes way more complicated than that. I dig how the furikake seasoning adds a savory punch that totally surprises me every time I bite into one of the crackers. I also love that I can tweak the ingredients a bit if I’m in the mood for something a little saltier or sweeter, which makes it fun to experiment with. Lastly, the texture is on point – it’s crunchy on the outside yet surprisingly chewy inside, which makes it a cool snack to share with friends or just munch on by myself.

Ingredients

• The glutinous rice flour provides essential carbs and creates a chewy texture unique to senbei.
• This savory ingredient add umami depth, balancing salty and slightly sweet tastes perfectly.
• Mirin brings mild sweetness and tang, enhancing flavor complexity in our senbei.
• The crunchy furikake seasoning gives extra flavor bursts and a hint of sea salt.
• A dab of vegetable oil ensures the senbei gets beautifully crispy, not greasy.
• Water mixes the ingredients smoothly, helping them combine well into a dough.
• Salt sharpens the flavors, making the overall taste more balanced and real.

Ingredient Quantities

• 1 cup mochiko (glutinous rice flour)
• 3/4 cup water
• 1/4 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 tablespoons furikake seasoning
• 1 teaspoon vegetable oil for brushing

How to Make this

1. Preheat your oven to 350°F.

2. In a bowl, mix 1 cup mochiko, 3/4 cup water, 1/4 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar until the batter is smooth and no lumps remain.

3. Stir in 2 tablespoons furikake seasoning, making sure its evenly distributed.

4. Lightly grease a baking sheet with about 1 teaspoon vegetable oil.

5. Pour the batter onto the baking sheet and use a spatula to spread it evenly into a thin layer, about 1/8 inch thick.

6. Use a knife to lightly score the surface into squares or rectangles, this will help when breaking them apart later.

7. Place the baking sheet in the oven and bake for 15 to 20 minutes or until the edges turn light golden.

8. Remove the sheet from the oven and let it cool completely; the crackers will crisp up more as they cool.

9. Once cooled, break along the scored lines into individual crackers.

10. Enjoy your homemade Senbei, they taste best when fresh out of the kitchen!

Equipment Needed

1. Preheated oven set to 350°F
2. Mixing bowl large enough for your ingredients
3. Measuring cups and spoons for accuracy
4. A whisk to blend the mochiko batter smooth
5. Baking sheet that you can lightly grease
6. Spatula to spread the batter evenly
7. A sharp knife to score the surface into pieces
8. A brush or paper towel to apply vegetable oil on the sheet

FAQ

Senbei Recipe Substitutions and Variations

• If you don’t have mochiko, you can try using regular rice flour mixed with a little tapioca starch. It wont be exactly the same chewy texture but it’ll work in a pinch
• No soy sauce? Give tamari a shot especially if you need something gluten free, it has a similar savory taste
• If mirin isn’t around, mix about a teaspoon of rice vinegar with an extra pinch of sugar to mimic its sweet tangy flavor
• Out of vegetable oil for brushing? Light olive oil can do the trick, just be careful cause it might give the senbei a slightly different taste

Pro Tips

1. Try sifting the mochiko before mixing it with the liquid stuff, it helps get rid of lumps so your batter comes out super smooth.
2. When you spread out the batter, use a spatula to really even it out; uneven layers could make some parts too crispy and others too soft.
3. Don’t rush the cooling process; letting the crackers cool completely lets them firm up right, which means a better crunch in the end.
4. Experiment with scoring your batter a bit deeper if you like your crackers easily breakable, sometimes a little extra knife work goes a long way.