Vegan Senbei (Japanese Rice Crackers)
These crispy, savory vegan senbei are a traditional Japanese snack. Made from glutinous rice flour, they are baked until golden and brushed with a umami-rich soy glaze.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 107 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 gglutinous rice flour
- 100 mlwater, hot
glaze
- 2 tbspsoy sauce
- 1 tbspmirin
- 0.5 tspsugar
garnish
- 1 pcsnori, toasted, crumbled(optional)
Equipment
rolling pin · pastry brush · baking sheet · wire rack · mixing bowl · parchment paper · oven
The method
Step by step
- 1
In a medium bowl, combine the glutinous rice flour and hot water.
About 1 min
- 2
Mix with a spoon until a rough dough forms, then knead by hand for about 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: The dough should be firm but pliable. If too dry, add a tiny bit more water; if too sticky, add a sprinkle of rice flour.
- 3
Divide the dough into 8 equal pieces and roll each piece into a ball.
About 2 min
- 4
Place each ball between two sheets of parchment paper and flatten with a rolling pin or the bottom of a pan to about 1-2mm thick.
About 5 min
Cook’s note: Aim for uniform thickness for even baking.
- 5
Cut the flattened dough into desired shapes, such as circles or squares, using a cookie cutter or knife.
About 5 min
Cook’s note: You can re-roll scraps, but they might be slightly less tender.
- 6
Carefully transfer the shaped crackers to a baking sheet lined with parchment paper.
About 2 min
- 7
Allow the crackers to air dry for at least 30-60 minutes, or longer, until the surface feels dry to the touch.
About 1 hr
Cook’s note: This step helps achieve a crispier texture.
- 8
Preheat your oven to 160°C (325°F).
About 10 min
- 9
Bake the crackers for 15-20 minutes, or until they start to puff up and turn slightly golden.
About 20 min
Cook’s note: Keep an eye on them, as baking times can vary.
- 10
While the crackers bake, prepare the glaze by whisking together the soy sauce, mirin, and sugar in a small bowl.
About 2 min
- 11
Remove the crackers from the oven and immediately brush both sides generously with the prepared glaze.
About 3 min
Cook’s note: Brushing while hot helps the glaze absorb better.
- 12
Return the glazed crackers to the oven and bake for another 15-20 minutes, or until deeply golden brown and very crisp.
About 20 min
Cook’s note: Flip them halfway through for even browning.
- 13
Let the senbei cool completely on a wire rack before serving.
Cook’s note: They will crisp up further as they cool.
- 14
Optionally, garnish with crumbled nori before serving.
Per serving
Nutrition
- Calories
- 106.7kcal
- Protein
- 2g
- Carbs
- 22.6g
- Fat
- 0.4g
- Fibre
- 0.7g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled senbei in an airtight container at room temperature.
Empty if eaten cold
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