Crispy Japanese Soy-Glazed Small Rice Crackers

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Tiny, crunchy Japanese rice crackers finished with a sweet-savory soy glaze are traditionally enjoyed at celebrations and as everyday tea-time snacks. This homemade version uses pantry-friendly rice flours and achieves the signature light, snappy texture straight from the oven. Toss a handful into lunchboxes or serve alongside cold beer for an authentic izakaya-style bite.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 3 gFat
• 0.5 gSaturated Fat
• 63 gCarbs
• 2 gFiber
• 5 gSugar
• 6 gProtein
• 680 mgSodium
• 110 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 1 1/2 cups glutinous rice flour (mochiko)
• 1/2 cup plain rice flour
• 1 cup water
• 1/2 tsp fine sea salt

For the soy glaze

• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp granulated sugar
• 1 tsp rice vinegar
• 1 tbsp toasted white sesame seeds
• 1 sheet nori, finely crumbled (optional)
• 1/4 tsp shichimi togarashi (optional)

Directions

1. Preheat the oven to 325°F (160°C) and line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, whisk together the glutinous rice flour, plain rice flour, and salt. Pour in the water and stir with a wooden spoon until a stiff, slightly sticky dough comes together.
3. Turn the dough onto a surface lightly dusted with rice flour and knead briefly for 1 to 2 minutes until smooth. Pinch off small pieces and roll each between your palms into pea-sized balls about 1/4 inch across, or break the dough into rough pebble-like bits for a more rustic look.
4. Spread the rice pieces in a single, even layer on the prepared baking sheet, leaving a little space between them. Bake for 25 to 30 minutes, shaking the pan once halfway through, until the pellets are dry, puffed, and pale ivory in color.
5. Meanwhile, make the glaze: combine the soy sauce, mirin, sugar, and rice vinegar in a small saucepan over medium heat. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring, until the sugar dissolves and the mixture thickens just enough to coat the back of a spoon.
6. Transfer the warm baked rice pieces to a large mixing bowl. Pour the hot glaze over them and toss gently with a spatula until every piece is evenly coated. Add the sesame seeds, crumbled nori, and shichimi togarashi, if using, and toss once more.
7. Spread the coated crackers back onto the parchment-lined baking sheet in a single layer. Return to the oven for 5 to 7 minutes, until the glaze sets and the pieces look glossy but not sticky.
8. Slide the parchment onto a wire rack and let the crackers cool completely; they will crisp up further as they cool. Break apart any clumps and serve, or store in an airtight tin at room temperature for up to 2 weeks.

Cook’s Notes

• For the classic pastel-tinted look associated with festive Japanese snacks, divide the dough into three portions and tint each with a drop of red, yellow, or green food coloring before shaping.
• Keep the pieces uniformly small, no larger than 1/4 inch across, so they bake evenly and shatter into the same satisfying crunch in every bite.
• Slip a folded paper towel into the storage tin to absorb any residual moisture and keep the crackers crisp longer.
• Swap the granulated sugar for brown sugar and add 1/2 teaspoon grated fresh ginger to the glaze for a deeper, almost caramel-like flavor profile.
• If the crackers soften after a day or two in the tin, re-crisp them on a baking sheet at 300°F for 4 to 5 minutes and let them cool completely before serving again.

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