Traditional Japanese Senbei (Rice Crackers)

Ingredients

• Short-grain rice (1 cup)
• Water (1 1/4 cups)
• Soy sauce (2 tablespoons)
• Mirin (1 tablespoon)
• Sugar (1 teaspoon)
• Salt (1/4 teaspoon)
• Vegetable oil (2 tablespoons (for brushing))

Instructions

1. Wash the short-grain rice thoroughly under cold running water until the water runs clear, then drain.
2. In a pot, combine the rinsed rice and water. Cook the rice according to the package instructions, typically bringing it to a boil, then reducing the heat and simmering for about 20 minutes, or until the rice is tender and the water has been absorbed.
3. Once the rice is cooked, transfer it to a large mixing bowl and allow it to cool slightly.
4. In a small bowl, whisk together the soy sauce, mirin, sugar, and salt to create a flavorful seasoning sauce.
5. Pour the seasoning sauce over the warm rice and gently mix to ensure each grain is evenly coated, enhancing the flavor throughout.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Take a small handful of the seasoned rice and flatten it into a thin, round shape (about 1/8 inch thick) on the prepared baking sheet. Repeat with the remaining rice, leaving some space between each cracker to allow for expansion during baking.
8. Brush the tops of the flattened rice with vegetable oil for added crispiness and flavor.
9. Bake in the preheated oven for 15-20 minutes, or until the senbei turn golden brown and crispy, flipping them halfway through for even cooking.
10. Remove from the oven and let them cool completely on a wire rack before serving.