Senbei is a type of traditional Japanese rice cracker, usually made by baking or frying glutinous rice flour. It is a popular snack in Japan with its unique crispy texture. This recipe will show you how to make classic senbei crackers at home.

material:

• 1 cup glutinous rice flour

• 1/4 cup flour

• 1/4 cup sugar

• 1/4 cup soy sauce

• 1/4 cup sake

• 1/4 cup water

• 1/4 cup vegetable oil (to coat the crackers before baking)

Instructions:

1. Put glutinous rice flour, wheat flour, sugar, soy sauce, sake and water in a bowl and mix. Mix well until you have a smooth dough.

2. Knead the dough on a floured surface for a few minutes and divide into small balls (about 1 inch in diameter).

3. Flatten the dough ball with a rolling pin or flat-bottomed glass until it is about 1/8 inch thick.

4. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper.

5. Place flattened dough on prepared baking sheet and brush with vegetable oil.

6. Bake in preheated oven for 15-20 minutes or until crackers are golden brown and crisp.

7. Remove from oven and allow to cool completely before storing in an airtight container.

Senbei can be eaten as is as a snack, dipped in soy sauce, or enjoyed with Japanese tea. Various flavors such as sesame, nori, and cheese can also be added to make it more interesting. These crackers are best served fresh, but can lose their crispness if exposed to moisture. It is recommended that you store it in an airtight container.

Depending on the size of the ball of dough and the thickness of the senbei, this recipe makes about 30-40 senbei. As a snack, it is about 4 to 6 servings.

Notes: 


You can also fry the crackers instead of baking them. To fry, heat 1/4 inch of vegetable oil in a skillet over medium heat and fry the crackers for about 1 minute on each side or until golden brown and crisp. Drain on paper towels before serving.

Inarizushi is a type of sushi made by filling a deep-fried tofu bag (inari) with sushi rice. Pouches are usually sweetened with soy sauce and sugar. It is a popular dish in Japan and is usually served as a side dish or snack.

material:

• 10-12 deep-fried tofu pouches (inari)

• 2 bowls of sushi rice

• 2 tablespoons sugar

• 2 tbsp soy sauce

• 1 tablespoon sake

1 teaspoon dashi powder

• 1 tablespoon vegetable oil

Instructions:

1. Cook the sushi rice as directed on the package and let it cool to room temperature.

2. Put sugar, soy sauce, sake, dashi powder, and salad oil in a small pan and mix. Cook over medium heat, stirring occasionally, until the sugar dissolves.

3. When the rice has cooled, add the sauce and mix well.

4. Carefully open the bag and fill it with sushi rice. Gently press the rice to fill the pouch to the top.

5. Put the inarizushi on a plate and serve immediately.

Note: Inari sushi can be served with green onions, sesame seeds, or thinly sliced ​​fish or meat. You can also change the filling by adding ingredients such as mushrooms, shrimp or crab.

Inarizushi is usually served cold, but it can also be eaten warm.
This recipe serves as a side dish or snack for 4-6 people, depending on the portion size.

This recipe serves 4 people. Hitsumabushi consists of 1 cup of rice, 1/4 of grilled eel, appropriate amount of sauce, green onion, and seaweed.

Hitsumabushi is a traditional Nagoya dish of eel on top of rice. It is a popular dish loved all over the country. This recipe will show you how to make classic hitsumabushi.

material:

• 1 whole grilled eel (unagi)

• 4 cups rice

• 1/4 cup dashi stock

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tablespoon of sugar

• 1/4 cup thinly sliced ​​scallions

• 1/4 cup thinly sliced ​​dried seaweed

Instructions:

1. First, prepare the grilled eel. Remove the head, tail and bones from the eel and cut into bite-sized pieces.

2. Add the dashi stock, soy sauce, mirin, and sugar to a small pot and mix. Bring the mixture to a boil, then reduce heat and simmer for a few minutes to thicken the sauce.

3. Place 1 cup of rice in a bowl and place grilled eel on top.

4. Sprinkle 2-3 tablespoons of the sauce over the eel and rice.

5. Garnish with green onions and seaweed.

6. The traditional way to eat hitsumabushi is to eat 1/4 of the bowl as is, add green onions and wasabi to the rest, mix everything together (like a soup), and finish with the remaining nori seaweed. rest of the plate.

Hitsumabushi is a flavorful and satisfying dish perfect for special occasions and hearty meals. The key points are the perfectly grilled eel and the perfect balance of sweetness and saltiness. You can also try various toppings such as wasabi, sesame seeds, and grated ginger. A dish with a long history and cultural significance in Japan, it is enjoyed by locals and tourists alike.

Note: As the eel is the star of the dish, it is important to use high quality eel for this dish and is best enjoyed fresh.