Emoji Senbei (Rice Cracker)

Senbei 🍘, the rice cracker with its own emoji, is a classic snack commonly found in convenience stores and supermarkets across Japan. This recipe, inspired by the senbei emoji, lets you recreate this iconic savory treat right in your own kitchen. Enjoy the rich aroma of soy sauce wafting from freshly baking senbei.

Cooking time

20min+

Calories

66kcal

Sodium

79mg

Nutrition facts are for one serving.
Nutrition values are for 20% consumption of the soy sauce.
Time to dry (110 mins) is not included in the cooking time.
Ingredients for eight 8 cm (3 in.) discs.

Ingredients(Servings: 8)

Directions

1

Place the joshinko into a bowl, add 120 ml (4.1 fl. oz.) of water and mix until well combined. A well combined mixture will have a texture similar to an ear lobe. If powdery, add an extra 10 ml (0.3 fl. oz.) of water to adjust for firmness.

TipsPlacing a wet cloth under the bowl makes this step easier.
2

Boil water in a pot, then reduce to medium heat. Tear the dough (1) into bite-sized pieces and drop into the pot. Once these float, continue boiling for another 3 minutes. Drain in a colander to remove excess water.
3

Let cool for about 5 minutes, then transfer to a bowl. With wet hands, knead the dough into one ball. Roll into a log on a cutting board, and slice into 8 equal pieces using a wet knife blade. Shape each piece into a ball, then flatten and stretch into thin, round discs.

TipsLightly wetting hands can help prevent the dough from sticking.
4

After flattening, press five spots on each disc to release air. Place a wire rack on an oven tray and dry bake at 120°C (248°F) in a preheated oven for 90 minutes.
5

Pour the soy sauce into a bowl and dip both sides of each dried senbei. Return to the wire rack and dry bake at 120°C (248°F) for 20 minutes to dehydrate the soy sauce.
6

Cut the nori seaweed to fit the senbei, lightly coat with soy sauce, and wrap one piece around each senbei (5).