Japanese Rice Crackers with Furikake

Ingredients:

3/4 cup sweet rice flour (also known as: glutinous rice flour or mochi flour)

1/3 cup cooked white rice, cooled

1/4 teaspoon salt

2 tablespoons canola oil (or any neutral oil)

5 teaspoons furikake (Japanese rice seasoning)

1 tablespoon soy sauce (if you’re gluten free use tamari)

1 tablespoon mirin

Special equipment:

food processor

ziplock-style bag, cut open at the seams

tortilla press, if you have one, but not necessary

Method:

1. Pre-heat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
2. In the bowl of a food processor fitted with the blade attachment, add rice flour, cooked rice, salt, and oil. Pulse until a sandy consistency is reached.
3. With the food processor on, add 1/4 cup of water in a thin stream, and process until mixture comes together. It will have a crumbly consistency.
4. Remove the dough from the food processor and place it in a bowl. Add furikake and knead it in with your hands. Using your hands, mix in a bit of water, until the dough is no longer crumbly.
5. Get ready to form your crackers: You will need a ziplock-style baggie, cut open at the seams and something to press your crackers with, a tortilla press or a heavy glass or a large measuring cup all work.
6. Take about a teaspoon of dough and form a ball. Place the ball between the 2 layers of the baggie. Use your press or glass to press our a thin, round cracker. The thinner the better.
7. Peel the cracker off the plastic and place on a parchment-lined baking sheet. They will not spread during cooking so close, but not touching, is fine.
8. When your first baking sheet is full, place it in the oven and bake until the crackers are firm enough to flip, about 7 minutes.
9. Take a moment to mix your glaze: In a small bowl, mix together the soy sauce and mirin. Set aside for later.
10. When your crackers can be flipped, flip them with a pancake turner or your hands, and cook for another 7 minutes or longer, until they are light brown and crisp. Be patient it might take longer than 7 minutes. Wait until they are crispy.
11. When your crackers are crisp, remove the baking sheet from the oven and let them cool, on the baking sheet for a few minutes.
12. While you are waiting for the first tray of crackers to cool, cook the second batch using the same method.
13. When your crackers are cool enough to handle, brush them with the soy-mirin glaze, taking care to go all the way to the edges.
14. Pop your glazed crackers back in the oven and bake until the glaze dries, about 3-4 minutes.
15. Remove from oven and cool.
16. Store in an airtight container at room temperature.