Homemade rice crackers Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Homemade rice crackers Also known as Tezukuri Senbei.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Tezukuri Senbei

Senbei is a typical dish of Japanese cuisine consisting of crisp rice biscuits made at home. These biscuits are known for their unique texture and delicious taste, making it a popular snack in Japan and other countries.

Senbei are made with melted rice, which is mixed with water and spices such as shoyu, salt, sugar and mirin. The mass is then molded into small discs and baked in a grill or stove until it becomes crisp. Some variations also include the addition of ingredients such as salmon, nori (marine algae) or salmon seeds.

One of the most interesting features of the senbei is the way they are made. Unlike Western biscuits, which are baked in ovens, the senbei are grilled on high fire and turned manually until they become crispy. This requires skill and patience, which makes the process of making the senbei a true art.

In addition to being delicious, the senbei are also very versatile. They can be found in different sizes, formats and flavors, from the traditional to the most modern, such as chocolate. In addition, they can also be served as an accompaniment to teas, soups and even as a snack to be consumed between meals.

Another interesting feature of the senbei is that they can be easily made at home.With the right ingredients and a little practice, anyone can prepare their own crisp rice biscuits and enjoy a delicious and healthy homemade snack.

In short, senbei is a Japanese dish that delights not only with its taste, but also with its history and tradition. Whether as a quick snack or as part of a meal, senbei is a delicious and versatile option for those who want to experience a bit of Japanese cuisine.

Origin and history of Senbei Caseiro

Senbei are traditional Japanese rice biscuits, made from a mass of melted rice and water, which is molded and cooked at high temperature. The origin of these biscuits dates back to the eighth century, when rice became a basic food in Japan and people began to experience different ways of cooking it. Senbei were initially made as a way to preserve rice for longer, but soon became popular as a tasty snack. Over time, different regions of Japan developed their own versions of Senbei, adding ingredients such as soy sauce, sugar, garlic and spices to create different flavors and textures. Today, Senbei is a very appreciated snack in Japan and is also exported to other countries, being considered a Japanese cuisine delicacies.

About the recipe

• Name of the plate: Homemade rice crackers
• Name of the dish in English: Homemade senbei rice crackers
• Name of the plate in Japanese: 手作りせんべい
• Name of the Romanian dish: Tezukuri Senbei

Information about preparation

• Time to prepare: 20 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 1-4 people
• Occasions: Snacks, fall, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Homemade rice crackersIt makes sense to improvise

• Senbei:
• 120g of rice flour or mochiko
• 40g of cooked white rice
• 1/4 cup of sea salt
• 2 tablespoons of vegetable oil
• 4 cups of water
• Enamel:
• 1 tablespoon of soy sauce
• 2 cups of Mirin tea
• Suggestions for smells/coverings:
• 5 teaspoons of furikake rice spice of your choice
• or 3 teaspoons of black geranium seeds
• 2 cups of Shichimi Togarashi Red Chilli Pepper Mix
• Nori algae leaves (to fold finished biscuits)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Homemade rice crackers. Follow the instructions below in the preparation mode or step by step.

Preparation:

Step 1: Heat the oven to 190°C or gas mark 5 and boil two bakers with butter paper or vegetable oil.

Step 2: In a bowl, mix the soy sauce and mirin to make the enamel and reserve.

Step 3: Prepare the pasta by placing rice flour, cooked rice, salt and oil in a food processor and grinding until finely grinded. Slowly add water until the mixture becomes slightly wet and brittle.

Step 4: Transfer the mass to a bowl and add your preferred aromatic ingredients. Mix until you get a uniform mass, which may seem loose, but must be pressed to keep its shape. Divide the mass into pairs of balls.

Step 5: Place a bulk ball between two sheets of plastic film and flat it with a roll or heavy object until you get a disk of 6 cm in diameter. If it is too sticky, you can shape the cookies manually. Remove the plastic and place the disc on the baker, leaving about 1/4 inch of space between them.

Step 6: Roast the biscuits in a baker for about 8 to 10 minutes. Turn the biscuits with a spatula and roast for another 8 to 10 minutes until they start to go golden.

Step 7: Remove from the oven and let it cool for a minute. Then brush the top of the biscuits with soy sauce and mirin enamel. Return to the oven and steak for another 2 to 3 minutes until they become slightly golden. Be careful to prevent biscuits from burning.

Step 8: Let the cookies cool completely on a staircase before you eat them. They will become more crocant as they cool. Store in a container for up to a week. You can also add a sliced nori alga leaf around the cookie for an extra flavor.

Tip: If you prefer, you can fry the cookies in oil to make the fried version of the senbei. They will get ready faster, but they will have more calories due to the oil. Some people prefer this version because of the cruelty.

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