Japan

Senbei

Leftover rice rolled thin, dried, toasted and glazed in sweet soy. Japan's rice cracker, at home.

110 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

187kcal

4 gprotein

1 gfibre

110minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Cooked rice2 cups, short grain if possible

Rice flour2 tbsp, for dusting

Soy sauce2 tbsp

Sugar1 tbsp

Water1 tbsp

Cooking oil (vegetable oil)2 tsp

Nori sheets1 sheet, cut into strips

6 steps

1Mash the warm rice to a sticky paste with a potato masher or in a mixer.
2Roll the paste 3 mm thin between baking paper dusted with rice flour. Cut into rounds or squares.
3Dry in an oven at 100°C for 60 minutes, flipping halfway, until hard.
4Raise the oven to 200°C, brush with oil and bake for 8 to 10 minutes until puffed and lightly golden.
5Stir the soy sauce, sugar and water until the sugar dissolves. Brush over the crackers and bake 2 minutes more to set.
6Wrap with nori strips and cool.

Serve it like this

Arrange on a small plate with green tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.