Soy-Glazed Fried Rice Crackers (Kakimochi)

What you need

• 200 g (1 1/4 cups) glutinous rice flour, also sold as mochiko
• 340 ml (1 1/3 cups) water
• 1 tbsp granulated sugar, 2 tsp for the dough, 1 tsp for the glaze
• 1/2 tsp salt
• 3 tbsp potato starch, for dusting
• 500 ml (2 cups) neutral oil, for deep-frying
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame seeds, toasted

Method

Restated from the original video

1. 1

   Whisk the rice flour, 2 tsp of the sugar and the salt in a saucepan. Gradually whisk in the water until completely smooth.

2. 2

   Set it over medium heat and keep stirring with a spatula until the batter turns glossy, thick and translucent, 3-5 min.

3. 3

   Dust a sheet of baking paper with potato starch. Scrape the dough onto it, dust the top and roll it out to 5 mm (1/4 in) thick.

4. 4

   Cut into squares about 2 cm (3/4 in) wide.

5. 5

   Spread the squares on a tray dusted with more potato starch, leaving space between them.

6. 6

   Leave to dry uncovered in an airy spot for 2-3 days, flipping them twice a day. They are ready when they are hard and snap cleanly. Cover them loosely at night if the room is humid.

7. 7

   Brush off the excess potato starch.

8. 8

   Heat the oil in a deep, heavy pot to 160 °C (325 °F). Fry in small batches, turning, until the pieces swell and turn pale golden, 1-2 min.

9. 9

   Lift out with a slotted spoon and drain on paper towels.

10. 10

    Simmer the soy sauce, mirin and the remaining 1 tsp sugar in a small pan for 1 min.

11. 11

    Toss the warm crackers with the glaze and the sesame seeds until coated. Spread them out and leave to dry and crisp for 15 min before eating.

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