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Loading...A traditional Kyoto confection historically given to a bride as she entered her new family home, these puffed rice crisps are bound together with a glossy soy-and-sugar syrup and finished with toasted soybean flour and black sesame. The result is a light, crunchy bite with deep caramel notes and a savory umami undertone.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings6
Yield6 servings (about 18 squares)
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 1 gFat
- 0 gSaturated Fat
- 50 gCarbs
- 1 gFiber
- 26 gSugar
- 3 gProtein
- 320 mgSodium
- 70 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the rice base
- 3 cups puffed rice (plain, unsweetened)
- 2 tablespoons kinako (roasted soybean flour)
- 1 tablespoon black sesame seeds
- 1 teaspoon neutral oil, for greasing
For the soy-sugar syrup
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tablespoons water
- 2 tablespoons dark soy sauce (koikuchi)
- 1 tablespoon mirin
- 1/4 teaspoon fine sea salt
Directions
- Line an 8-inch square pan with parchment paper and lightly grease the parchment with the neutral oil.
- In a medium heavy-bottomed saucepan, combine the granulated sugar, brown sugar, water, dark soy sauce, mirin, and salt; whisk until smooth.
- Bring the mixture to a gentle boil over medium heat, stirring once or twice, then reduce heat to medium-low and simmer without stirring until the syrup reaches 240°F (115°C) on a candy thermometer, about 4 to 5 minutes.
- Immediately remove the pan from the heat and quickly fold in the puffed rice, kinako, and black sesame seeds using a silicone spatula, working fast before the syrup sets.
- Scrape the mixture into the prepared pan and press it firmly and evenly into the corners with an oiled spatula or the bottom of a measuring cup.
- Let the block cool in the pan for 8 to 10 minutes until just warm and set, then lift it out using the parchment and cut into 1 1/2-inch squares with a sharp, lightly oiled knife.
- Separate the squares and let them cool completely on a wire rack, about 20 minutes, until the syrup hardens to a glossy snap.
- Store in an airtight container at room temperature, separating layers with parchment paper, for up to 2 weeks.
Cook’s Notes
- Work quickly once the syrup reaches temperature; it hardens within 60 seconds off the heat.
- For a darker, more traditional Kyoto hue, substitute Japanese dark soy sauce (koikuchi) and add 1/2 teaspoon more than listed.
- A candy thermometer is strongly recommended; under-cooked syrup stays tacky while over-cooked syrup turns bitter.
- Press the mixture firmly while warm or the squares will crumble when cut; an oiled spatula prevents sticking.
- For a nuttier aroma, toast the kinako in a dry skillet for 30 seconds before mixing it in.
