Senbei means rice crackers in Japanese.
They have been made in this country since immemorial times.
One can still eat them freshly grilled (in front of you) at specialised stores.
They are not difficult to make and here is a recipe for BG who requested them!
Surimi Rice Crackers/Kani Senbei!
INGREDIENTS:
-Rice powder: 60 g
-Surimi: 6 (or the equivalent in kamaboko)
-Salad oil: 2 tablespoons
-Milk: 2 tablespoons
-Aoi Kaiso/Dry seaweed: 1 tablespoon
RECIPE:
-Cut the surimi in half and shred it finely.
Preheat oven to 200 degrees Celsius.
-In a bowl mix the rice powder, oil and milk thoroughly. Add the shredded surimi and dry seaweed. Mix well.
-Wrap the mixture into cellophane paper.
Spread into a square 3 mm thick.
Unwrap and lay onto cooking paper.
-Cut into rectangles of your preferred size.
Put them together with the cooking paper inside the oven.
-Cook for 18~20 minutes at 200 degrees Celsius.
-Let cool down on a grid.
-Serve!
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sake, shochu and sushi
oh man this looks great!
is rice powder the same thing as rice flour? I figure it is. I may never need to buy another bag of chips again.
LOL! Cheers again Daniel
hi i would like to know when you add the oil… it looks very easy and delicious.. i love crackers!!!
Sorry, corrected.
Added with rice powder and milk!
looks delicious
Cheers, my friend!
It is easy, isn’t it!
Best regards,
Robert-Gilles