You Especially Want To Eat These If You Live Overseas! Soy Sauce Rice Crackers

Name: You Especially Want To Eat These If You Live Overseas! Soy Sauce Rice Crackers
Cuisine: American
Ingredients: 100 grams Rice flour; 150 grams plus Boiling water; 3 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Curry powder; 3 tbsp Water; 1 tsp Soup stock granules

cookpad.japan @cookpad_jp

The rice crackers my family brings me from Japan are delicious, but I still want to eat rice crackers in between their visits... We can buy them out here, but they're expensive. I referred to several sites to come up with this. The last microwaving step idea came from the fact that Chinese shrimp crackers can be cooked that way...and it worked.

I used generic rice flour which is easier to get overseas, rather than joshinko rice flour. It absorbs water differently from joshinko flour I think.
Be sure to do Step 9. Brush the sauce on 2 to 3 times until the crackers are as flavored as you want them to be. Recipe by Mon*chou-chou*

cookpad.japan @cookpad_jp

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Ingredients

100 gramsRice flour
150 gramsplus Boiling water
For the soy sauce sauce:
3 tbspSoy sauce
1 tbspSugar
For the curry sauce:
1 tbspCurry powder
3 tbspWater
1 tspSoup stock granules

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Steps

1

Add the boiling water to the rice flour and mix with a fork. Add the water little by little while adjusting the texture of the dough.
2

When the dough is cool enough to handle, knead it well.
3

Form into golfball-sized balls.
4

Flatten the balls with your hands. Steam for about 30 minutes.
5

Smash up the steamed rice patties with a mortar and pestle until smooth. This is easier to do if you don't cover the pestle.
6

Knead the dough well with your hands.
7

Form into pingpong sized balls. Sandwich between 2 sheets of parchment paper or plastic film and roll out thinly. I rolled them out to about 2 mm thickness.
8

Leave them to dry for about 5 days. Turn them once every day. I left them to dry for 7 days this time.
9

Dry them out in a 50 °C oven for an hour. My oven actually doesn't go as low as 50 °C, so I "bake" them at 60 °C for 40 minutes.
10

The traditional way is to cook them on a grill, while brushing them with sauce.
11

But I cut corners. Microwave the rice cakes for about 50 seconds at 1000 W. They'll puff up like this. If it looks like they're burning, turn the microwave off immediately.
12

They look and taste just like rice crackers without sauce. I was so happy when I discovered this.
13

Brush the surface with sauce and leave the crackers to dry on a rack. it's really cutting corners, but they are rice crackers. Real rice crackers...
14

The crackers do soften a bit because of the sauce. If that bothers you, let them dry out very very well on a rack.