Homemade Soy-Glazed Senbei with Sesame

What you need

• 20 g (2 tbsp) rice flour, non-glutinous
• 1/2 tsp fine salt
• 20 ml (4 tsp) boiling water
• 150 g (1 cup) cooked short-grain white rice, warm
• 1 tbsp sesame seeds, white or black
• 1 tbsp soy sauce
• 2 tsp mirin

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) and line a baking tray with parchment.

2. 2

   Mix the rice flour and salt in a heatproof bowl, then stir in the water a little at a time until it comes together.

3. 3

   If the cooked rice is cold, warm it briefly in the microwave so it is soft and sticky.

4. 4

   Add the cooked rice and sesame to the bowl and knead with your hand, squashing the grains, until it forms a sticky, even dough.

5. 5

   Roll tablespoons of dough into balls, set them on the tray and press each one out with wet fingers as thin as you can. Thinner crackers come out crisper.

6. 6

   Bake for 10 min, then turn them all over and bake 10 min more, until dry and lightly golden.

7. 7

   Stir the soy sauce and mirin together and brush the glaze over both sides of each cracker.

8. 8

   Return them to the oven for 3-4 min, until the glaze is dry and glossy.

9. 9

   Cool completely on a rack, where they crisp up further. Store in an airtight container.

Imported from atelierlalune.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.