Anyone hav any Japanese rice cracker recipe? - japanese rice crackers
Okaka - Japanese Rice Cracker Recipe
INGREDIENTS:
* 4 blocks of mochi (rice cake)
* Oil for frying
* Salt and pepper to taste
PREPARATION:
Cut mochi (rice cake) into small pieces well. The distribution of pieces of mochi in a flat plateau. Dry in a cool, dry place for several days. Heat oil to 360 degrees and fry until the pieces of mochi rice cakes browned.Remove oil and drain on paper towels. Sprinkle a little salt and pepper on rice crackers.
Japanese Rice Crackers Anyone Hav Any Japanese Rice Cracker Recipe?
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Japanese rice crackers recipe
1 1 / 2 cups all purpose flour
1 1 / 2 cups mochiko (sweet rice flour)
3 tablespoons granulated sugar
2 tablespoons black sesame seeds
2 tablespoons baking powder
1 cup water
Vegetable oil for frying
Glaze:
1 / 4 cup corn syrup
1 / 4 cup granulated sugar
1 / 4 cup soy sauce
Mochiko flour, sugar, sesame seeds, yeast and water. Add more water if necessary to make the dough stick. Divide dough into 4 pieces and sprinkle each roll of thin paper on board with flour. Cut into 1-inch squares.
Heat oil to 375 degrees F. Fry crackers in batches, turning once, until brown, about 2 to 3 minutes per batch. Drain on absorbent paper.
Glaze: Heat oven to 300 degrees F.
Combine corn syrup, sugar and let simmer sauce and soy. Cooking, pails and thick enamel. Pour into cooled rice crackers and mix. Place biscuits in single layer on baking sheets and bake for 15 to 20 minutes or until it is dry.
Japanese rice crackers recipe
1 1 / 2 cups all purpose flour
1 1 / 2 cups mochiko (sweet rice flour)
3 tablespoons granulated sugar
2 tablespoons black sesame seeds
2 tablespoons baking powder
1 cup water
Vegetable oil for frying
Glaze:
1 / 4 cup corn syrup
1 / 4 cup granulated sugar
1 / 4 cup soy sauce
Mochiko flour, sugar, sesame seeds, yeast and water. Add more water if necessary to make the dough stick. Divide dough into 4 pieces and sprinkle each roll of thin paper on board with flour. Cut into 1-inch squares.
Heat oil to 375 degrees F. Fry crackers in batches, turning once, until brown, about 2 to 3 minutes per batch. Drain on absorbent paper.
Glaze: Heat oven to 300 degrees F.
Combine corn syrup, sugar and let simmer sauce and soy. Cooking, pails and thick enamel. Pour into cooled rice crackers and mix. Place biscuits in single layer on baking sheets and bake for 15 to 20 minutes or until it is dry.
Japanese rice crackers recipe
1 1 / 2 cups all purpose flour
1 1 / 2 cups mochiko (sweet rice flour)
3 tablespoons granulated sugar
2 tablespoons black sesame seeds
2 tablespoons baking powder
1 cup water
Vegetable oil for frying
Glaze:
1 / 4 cup corn syrup
1 / 4 cup granulated sugar
1 / 4 cup soy sauce
Mochiko flour, sugar, sesame seeds, yeast and water. Add more water if necessary to make the dough stick. Divide dough into 4 pieces and sprinkle each roll of thin paper on board with flour. Cut into 1-inch squares.
Heat oil to 375 degrees F. Fry crackers in batches, turning once, until brown, about 2 to 3 minutes per batch. Drain on absorbent paper.
Glaze: Heat oven to 300 degrees F.
Combine corn syrup, sugar and let simmer sauce and soy. Cooking, pails and thick enamel. Pour into cooled rice crackers and mix. Place biscuits in single layer on baking sheets and bake for 15 to 20 minutes or until it is dry.
Japanese rice crackers
* 4 blocks of mochi (rice cake)
* Oil for frying
* Salt and pepper to taste
PREPARATION:
Cut mochi (rice cake) into small pieces well. The distribution of pieces of mochi in a flat plateau. Dry in a cool, dry place for several days. Heat oil to 360 degrees and fry until brown piece of mochi.
Remove rice cakes from oil and strain on paper towels. Sprinkle a little salt and pepper on rice crackers.
Okaka - Japanese Rice Cracker Recipe
INGREDIENTS:
4 blocks of mochi (rice cake)
Frying oil
Salt and pepper to taste
PREPARATION:
Cut mochi (rice cake) into small pieces well. The distribution of pieces of mochi in a flat plateau. Dry in a cool, dry place for several days. Heat oil to 360 degrees and fry until brown piece of mochi.
Remove rice cakes from oil and strain on paper towels. Sprinkle a little salt and pepper on rice crackers.
Sembei basic recipe:
7 c. Tablespoons of glutinous rice flour
5 tablespoons boiling water
A pinch of salt and sugar
Rigidly in a bowl, heat resistant, flour, salt, sugar and boiling water with a spoon or small spatula.
Disappear Stir in the clockwise direction until the lumps and the batter will be slightly elasticky.
Steam mixture for 6 minutes. When cool enough to handle.
While the mochi is still hot, place the mochi place in a greased bowl and knead the dough like a normal 5-10min.
At this point you can add spices as integrated nori or sesame. Since the mass is cooled, it will begin to realize. Roll out the dough into thin sheets, then cut in the traditional circular.
Place the cut shapes on a baking sheet and leave in a cool, dry place to dry, thus taking one days, or 2 To speed up the process and in a furnace forced air heat outside or get the cold air on the hair dryer.
When the cakes are dry, they put under the broiler for 5 minutes on each side.
Deglaze with soy SAUCE and mirin mixture.
You can travel hundreds of varieties sembei adding sugar, garlic, wasabi, pepper, shiso, plum, seaweed-based email into the mix.
You can also fill it with dried shrimp, tuna, cod roe and other seafood
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