Snack

Vegan Senbei (Japanese Rice Crackers)

Name: Vegan Senbei (Japanese Rice Crackers)
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 100 g glutinous rice flour; 100 ml water hot; 2 tbsp soy sauce; 1 tbsp mirin; 0.5 tsp sugar; 1 pcs nori toasted, crumbled (optional)

These crispy, savory vegan senbei are a traditional Japanese snack. Made from glutinous rice flour, they are baked until golden and brushed with a umami-rich soy glaze.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 107 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gglutinous rice flour
100 mlwater, hot

glaze

2 tbspsoy sauce
1 tbspmirin
0.5 tspsugar

garnish

1 pcsnori, toasted, crumbled(optional)

Equipment

rolling pin · pastry brush · baking sheet · wire rack · mixing bowl · parchment paper · oven

The method

Step by step

1
In a medium bowl, combine the glutinous rice flour and hot water.
About 1 min
2
Mix with a spoon until a rough dough forms, then knead by hand for about 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: The dough should be firm but pliable. If too dry, add a tiny bit more water; if too sticky, add a sprinkle of rice flour.
3
Divide the dough into 8 equal pieces and roll each piece into a ball.
About 2 min
4
Place each ball between two sheets of parchment paper and flatten with a rolling pin or the bottom of a pan to about 1-2mm thick.
About 5 min
Cook’s note: Aim for uniform thickness for even baking.
5
Cut the flattened dough into desired shapes, such as circles or squares, using a cookie cutter or knife.
About 5 min
Cook’s note: You can re-roll scraps, but they might be slightly less tender.
6
Carefully transfer the shaped crackers to a baking sheet lined with parchment paper.
About 2 min
7
Allow the crackers to air dry for at least 30-60 minutes, or longer, until the surface feels dry to the touch.
About 1 hr
Cook’s note: This step helps achieve a crispier texture.
8
Preheat your oven to 160°C (325°F).
About 10 min
9
Bake the crackers for 15-20 minutes, or until they start to puff up and turn slightly golden.
About 20 min
Cook’s note: Keep an eye on them, as baking times can vary.
10
While the crackers bake, prepare the glaze by whisking together the soy sauce, mirin, and sugar in a small bowl.
About 2 min
11
Remove the crackers from the oven and immediately brush both sides generously with the prepared glaze.
About 3 min
Cook’s note: Brushing while hot helps the glaze absorb better.
12
Return the glazed crackers to the oven and bake for another 15-20 minutes, or until deeply golden brown and very crisp.
About 20 min
Cook’s note: Flip them halfway through for even browning.
13
Let the senbei cool completely on a wire rack before serving.
Cook’s note: They will crisp up further as they cool.
14
Optionally, garnish with crumbled nori before serving.

Per serving

Nutrition

60%Score

Calories: 106.7kcal
Protein: 2g
Carbs: 22.6g
Fat: 0.4g
Fibre: 0.7g
Sugar: 2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled senbei in an airtight container at room temperature.

Reheating

Empty if eaten cold