Heavenly, Crispy Rice Crackers

Name: Heavenly, Crispy Rice Crackers (Usuyaki Senbei)
Cuisine: Japanese
Ingredients: 2⅘ ounces joshinko (rice flour); 2⅘ ounces joshinko (rice flour); ½ teaspoon baking powder; ¾ teaspoon salt stirred into ½ cup lukewarm water; ¾ teaspoon salt stirred into ½ cup lukewarm water; 1½ tablespoons white sesame seeds; 1½ tablespoons black sesame seeds; Additional cake flour, for dusting; Additional cake flour, for dusting

Usuyaki Senbei

Preparation info

32
crackers

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This simple recipe produces thin, very crisp rice crackers. The sesame seeds added to the dough provide additional texture and sweetness, and a nutty flavor. Poppy seeds are a good substitute for sesame seeds.

Ingredients

2½ ounces (about ½ cup) cake flour
2⅘ ounces joshinko (

Asia
Japan
Starter
Vegan

Method

In a medium bowl, combine the flours and baking powder. Add the salted lukewarm water to the flour mixture little by little, stirring, until the mixture has a dough-like consistency.

Divide the dough into two portions. Flatten one portion, sprinkle the white sesame seeds on top, and knead them in. Incorporate the black sesame seeds into the other piece of dough in the same way. Shape ea