This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Japanese Rice Crackers
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- #98752
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Crackers
1 1/2 cup all-purpose flour
1 1/2 cup mochiko (sweet rice flour)
3 tablespoons granulated sugar
2 tablespoons black sesame seeds
2 tablespoons baking powder
1 cup water
vegetable oil, for frying
Glaze
1/4 cup corn syrup
1/4 cup granulated sugar
1/4 cup soy sauce
directions
Combine flour, mochiko, sugar, sesame seeds, baking powder and water. Add more water if needed to make dough stick together. Divide dough into 4 parts and roll each paper thin on floured board. Cut into 1-inch squares.
Heat the oil to 375 degrees F. Fry crackers in batches, turning once, until golden brown, about 2 to 3 minutes per batch. Drain on paper towels.
For Glaze: Heat oven to 300 degrees F. Combine corn syrup, sugar and soy sauce and bring to boil. Cook glaze until it falls thick from spoon.
Pour on cooled rice crackers and mix. Place crackers in a single layer on cookie sheets and bake for 15 to 20 minutes or until dry.
added by
BakingFool
nutrition data
Nutritional data has not been calculated yet.
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