Vegan Senbei (Japanese Rice Crackers)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a medium bowl, combine the glutinous rice flour and hot water.

   Oko 1 min

2. 2

   Mix with a spoon until a rough dough forms, then knead by hand for about 5-7 minutes until smooth and elastic.

   Oko 7 min

   Napomena kuhara: 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. 3

   Divide the dough into 8 equal pieces and roll each piece into a ball.

   Oko 2 min

4. 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.

   Oko 5 min

   Napomena kuhara: Aim for uniform thickness for even baking.

5. 5

   Cut the flattened dough into desired shapes, such as circles or squares, using a cookie cutter or knife.

   Oko 5 min

   Napomena kuhara: You can re-roll scraps, but they might be slightly less tender.

6. 6

   Carefully transfer the shaped crackers to a baking sheet lined with parchment paper.

   Oko 2 min

7. 7

   Allow the crackers to air dry for at least 30-60 minutes, or longer, until the surface feels dry to the touch.

   Oko 1 h

   Napomena kuhara: This step helps achieve a crispier texture.

8. 8

   Preheat your oven to 160°C (325°F).

   Oko 10 min

9. 9

   Bake the crackers for 15-20 minutes, or until they start to puff up and turn slightly golden.

   Oko 20 min

   Napomena kuhara: Keep an eye on them, as baking times can vary.

10. 10

    While the crackers bake, prepare the glaze by whisking together the soy sauce, mirin, and sugar in a small bowl.

    Oko 2 min

11. 11

    Remove the crackers from the oven and immediately brush both sides generously with the prepared glaze.

    Oko 3 min

    Napomena kuhara: Brushing while hot helps the glaze absorb better.

12. 12

    Return the glazed crackers to the oven and bake for another 15-20 minutes, or until deeply golden brown and very crisp.

    Oko 20 min

    Napomena kuhara: Flip them halfway through for even browning.

13. 13

    Let the senbei cool completely on a wire rack before serving.

    Napomena kuhara: They will crisp up further as they cool.

14. 14

    Optionally, garnish with crumbled nori before serving.