Japanese Rice Crackers make up a traditional crunchy snack recipe. It's origin is 6 to 7th century China but the current method stems from  17th century Japan.

  • 1-1/2 Cups mochiko (sweet rice flour)
  • 3 tbsp Granulated sugar
  • 2 tbsp Black sesame seeds
  • hot water(to mix with the flour to make the dough)
  • 1/4 Cup soy sauce
  • 1/4 Cup mirin

  1. Mix rice flour with sugar and add hot water in small additions to make a workable dough. Knead to a dough.
  2. Roll the dough into balls and then steam. (Unable to find specific instructions for steaming the dough but unrelated recipes have similar treatments and for those a recommendation is to wrap the dough in a cloth and steam for a few minutes)
  3. Knead the dough once more and roll into large coils.
  4. At this point, any integrated flavorings (here sesame seeds) are added.
  5. Roll out the flavored dough into thin sheets and then cut into any shape you desire (traditionally circular).
  6. Lay the cut dough on straw mats and dry in the sun.
  7. Season them with soy sauce and mirin blend.
  8. Grill the crackers.
Japanese Rice Crackers are ready