Rice Cracker Recipe

Let’s make fresh Kakimochi at home with this Japanese rice cracker recipe, flavored with salt, soy sauce, or your favorite seasonings.

Author: Namiko Chen

Serves: 2-4

Ingredients

• 4 kirimochi (rectangular rice cake) or homemade mochi
• Oil for deep frying (vegetable, canola, etc.)

Seasoning Option

• Salt (I used Himalayan Pink Salt)
• Furikake (rice seasoning)
• Soy Sauce

Instructions

1. Cut kirimochi into small pieces and ⅛” (3 mm) thickness. Lay the mochi pieces in a single layer on a flat tray or wire rack.
2. Allow them to air dry with good ventilation for at least one week. As mochi pieces dehydrate, they might break into smaller pieces so try not to touch. The surface of mochi pieces will be cracked and flaky and texture will be harder.
3. In a frying pan (I use a cast iron skillet), add the oil to about ¾” (2 cm) deep and bring it to 340F (170C). Add a few pieces of mochi pieces first. If small bubbles start to appear around the mochi, then add more pieces in a single layer, keeping some space in between as they pop and expand. The mochi pieces will turn white and puff up.
4. Turn over each piece and cook until mochi pieces are popped and lightly golden brown. Increase the heat to 350F (180C) and fry till mochi pieces are golden brown.
5. Remove the mochi pieces from the oil and place a wire rack or a plate lined with paper towels. While they are hot, season with salt.
6. Optionally, you can sprinkle furikake or brush soy sauce (adjust the amount of salt if you use soy sauce). Best to be consumed immediately or I recommend on the same day.

Notes

Alternatively you can bake the mochi pieces at 400F for 15 mins. You can brush oil and season with salt (so salt will stick to the rice crackers).

If you have leftover dried mochi pieces, keep them in an air tight container or Ziploc bag and store at the room temperature.

http://www.justonecookbook.com/rice-cracker-recipe/