They are called okaki or sembei, and there are other names. Japanese rice crackers have been widely exported and they now have fans all over the world. It’s possible to make yours.
You need dried mochi for this recipe. I guess it’s not so easy to find outside Japan If you can’t get them, just mochi rice blocks like this :
You can probably find some in most Asian stores.
Cut thin slices of mochi and let them dry in a room not too hot (it’s easy to find when you don’t heat your place in this season…). If you don’t see the difference :
Some are broken, they really look dryer. That took 3 days. That depends on weather. There are people that hang them outside, like these :
The advantage is the dried mochi can be kept a long time, they don’t get molds on them. Then when you want to eat them, you can grill or fry them.
OKAKI or SEMBEI (rice crackers) :
Frying them is an easy, quick and tasty method :
The oil was quite hot (180 degrees Celcius). After one minute, they change of color. Turn them. That takes 2 minutes.
On paper to absorb the excess of oil. That’s all !
Casual presentation : I’ve cut ribbons of nori seaweed and sprinkled salt. But you can stick the nori on the crackers. Another day, we’ll do that. Store them in a metal box. Unless you want to eat them…
You will see what I did with the cubes soon…
Crack… crack… crack…