Kabuki age recipe

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Ingredients

  • ½ cup rice flour (non-glutinous),  joshinko in Japanese
  • ½ cup sweet rice flour, mochiko in Japanese
  • 1 cup water
  • 1 tablespoon mentsuyu 3x (or hontsuyu 3x, where mentsuyu is Japanese soup base)
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
How to Make It
  1. In a ceramic bowl, add rice flours and water.
  2. Heat in microwave in 2 minutes. Mix the content well by chopsticks or spatula.
  3. When cooled, transfer to rice-floured board and flatten using rolling pin to about 1/8 inch thick.
  4. Cut the flattened rice dough to bite size using knife or cookie cutter. Suggested size is between 1 inch to 3 inch diameter disk, or rods of 2 to 3 inches long.
  5. Transfer the rice cakes to waxed paper or wire mesh to dry. Drying may take 7 to 10 days.  Drying thoroughly is the most important key for success.
  6. When thoroughly dried, fry in hot oil (375 F) until no bubble comes from the rice cake. Now rice cakes became rice crackers.
  7. Mix soy sauce, mentsuyu, and sugar in a bowl.
  8. Brush soy sauce mixture on the surface of the rice crackers, and dry thoroughly.
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