Simple nori okaki. Make your own Japanese rice crackers.

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.

DRY MOCHI

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 :

all about mochi

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 :

noshi mochi(click here)

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) :

Click here for grilled okaki

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…

Colorful noshi mochi

I had showed some before :
dried mochi

These are flavored, and not home-made.
I’ve looked for more information. They are made from pounded cooked sticky rice (this is the definition of mochi).Then they are shaped and dried. In cool weather (0 C to 14 C), mochi can be hung outside to dry under sunlight. That’s why they are called noshi mochi or kan mochi (寒餅 = cold weather mochi), well, I don’t get why the noshi reading… but many sources say it’s the reason.

The whites have bits of kombu seaweeds. The greens owe their color to a wild herb called yomogi (Japanese mugwort).


(source : wikipedia’s Japanese page for yomogi)

The browns contain kuzato, Japanese black sugar. The yellow are colored with turmeric, curcuma. There are other natural flavorings according to the label but we can’t tell which is has what.

Toasted into okaki rice crackers :

Okaki, merci Aki !

A faithful reader of this blog brought me this.
What is it ?
Her home-made mochi.

It is slightly different from the “classical mochi”.
About mochi

It is dryer and cut in slices. You can fry or roast it.
After 3~4 minutes in the oven-toaster (broiler), that gives :

O-kaki. The Japanese traditional rice-cracker. It’s called “sembei” too in other parts of Japan.

You can see the texture… It’s delicious just like that. You can also dip it in soy sauce.

To learn more about Japanese crackers read this :

Shizuoka Gourmet Blog about Sembei