Ingredients
- ½ cup rice flour (non-glutinous), joshinko in Japanese
- ½ cup sweet rice flour, mochiko in Japanese
- 1 cup water
- 1 tablespoon mentsuyu 3x (or hontsuyu 3x, where mentsuyu is Japanese soup base)
- 1 teaspoon soy sauce
- 1 tablespoon sugar
How to Make It
- In a ceramic bowl, add rice flours and water.
- Heat in microwave in 2 minutes. Mix the content well by chopsticks or spatula.
- When cooled, transfer to rice-floured board and flatten using rolling pin to about 1/8 inch thick.
- Cut the flattened rice dough to bite size using knife or cookie cutter. Suggested size is between 1 inch to 3 inch diameter disk, or rods of 2 to 3 inches long.
- Transfer the rice cakes to waxed paper or wire mesh to dry. Drying may take 7 to 10 days. Drying thoroughly is the most important key for success.
- When thoroughly dried, fry in hot oil (375 F) until no bubble comes from the rice cake. Now rice cakes became rice crackers.
- Mix soy sauce, mentsuyu, and sugar in a bowl.
- Brush soy sauce mixture on the surface of the rice crackers, and dry thoroughly.
