Homemade Japanese Senbei Rice Crackers

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These crispy Japanese senbei rice crackers deliver a satisfying savory crunch with a glossy soy-mirin glaze and toasty sesame topping. Baking them at home gives you full control over the saltiness and lets you enjoy them warm and freshly crisp.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 4 gFat
• 0.5 gSaturated Fat
• 40 gCarbs
• 1 gFiber
• 2 gSugar
• 4 gProtein
• 480 mgSodium
• 60 mgPotassium
• 25 mgCalcium
• 0.8 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 1 cup (130 g) glutinous rice flour (mochiko)
• 1/2 cup (60 g) plain rice flour
• 1/2 tsp fine sea salt
• 3/4 cup (180 ml) warm water
• 1 tbsp vegetable oil, plus more for brushing

For the soy-mirin glaze

• 3 tbsp Japanese soy sauce (koikuchi)
• 1 tbsp mirin
• 1 tsp granulated sugar
• 1 tsp rice vinegar

For the toppings

• 1 tbsp toasted white sesame seeds
• 1 sheet toasted nori, cut into thin strips
• 1/2 tsp shichimi togarashi (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the glutinous rice flour, plain rice flour, and salt.
2. Add the warm water and 1 tablespoon of oil to the dry mixture and stir with chopsticks or a fork until a shaggy dough forms, then knead briefly with your hands until smooth, about 2 minutes. Cover and let rest for 10 minutes.
3. Divide the dough in half. Place one piece between two sheets of parchment and roll it out to about 1/8 inch (3 mm) thickness. Keep the second piece covered so it does not dry out.
4. Using a sharp knife or pizza cutter, slice the rolled dough into 2-inch (5 cm) squares or rectangles. Transfer to the prepared baking sheets and prick each cracker 3-4 times with a fork to prevent puffing.
5. Bake for 12-14 minutes until the crackers are pale and just set but not yet browned. While they bake, whisk the soy sauce, mirin, sugar, and rice vinegar in a small bowl until the sugar dissolves.
6. Remove the crackers from the oven and brush each one lightly with the soy-mirin glaze. Sprinkle with sesame seeds, lay a strip of nori on top, and dust with shichimi togarashi if using.
7. Return the crackers to the oven and bake for another 8-10 minutes until the glaze is dry, glossy, and the edges are golden brown. Watch closely near the end so they do not burn.
8. Cool on the baking sheet for 5 minutes (they will crisp up as they cool), then transfer to a wire rack. Serve at room temperature with tea, or store once fully cooled.

Cook’s Notes

• Roll the dough as evenly and thinly as possible so all crackers bake at the same rate; thick spots stay soft in the center.
• For an authentic yakitori-style finish, hold each glazed cracker with tongs briefly over a gas flame or hot burner to char lightly before adding toppings.
• If you do not have mochiko, use all plain rice flour but add 1 teaspoon of cornstarch to mimic the chewy-crisp texture of glutinous rice.
• Store cooled crackers in an airtight tin at room temperature for up to 1 week; revive any softness by re-baking at 300°F (150°C) for 4-5 minutes.

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