Senbei
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Senbei
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Senbei is a traditional Japanese savory glutinous rice pancake, available in various shapes, sizes and flavors.
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Ingredients
- 1 cup glutinous rice flour
- ⅔ cup white rice , cooked
- ¼ teaspoon fine salt
- 2 tablespoons vegetable oil
- ¼ cup water
- 4 teaspoons black sesame seeds
For the icing
- 1 tablespoon soy sauce
- 2 teaspoons mirin
Equipment
- food processor
- parchment paper
- plastic wrap
- Rolling pin
- Cooling rack
Instructions
- Preheat the oven to 375 F (190°C).
- Line two baking sheets with parchment paper.
- In a bowl, combine the soy sauce and mirin for the glaze and set aside.
- Pour the rice flour, cooked rice, salt and oil into the bowl of a food processor.
- Mix until the mixture is finely ground.
- Then, while mixing on low speed, add water through the feed tube until the mixture is slightly moist and crumbly.
- Pour the mixture into a bowl and add the sesame seeds.
- Knead to combine into a paste.
- Divide the dough into dough balls the size of a ping pong ball.
- Place a ball of dough between two sheets of plastic wrap and, using a rolling pin, flatten it into a disk 2 inches (6 cm) in diameter.
- Remove the disk of dough from the plastic wrap and place it on the baking sheet.
- Repeat the process until the balls of dough are used up.
- Place the senbei about 2 inches (6 cm) from each other.
- Place in the oven and bake one baking sheet at a time for about 8 to 10 minutes.
- Flip the crackers with a spatula. Then, continue cooking for another 8 to 10 minutes or until the senbei begin to brown.
- Remove from the oven and let cool for a minute. Then brush the senbei with the mixture of soy and mirin glaze.
- Bake the senbei again for 2 to 3 minutes, making sure they don't burn.
- Let cool completely on a cooling rack before enjoying.
- Store in a metal or glass container for one week.
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