RECIPE: Homemade Osekihan Osenbei (Rice Crackers)

These easy-bake osenbei (rice crackers) are a festive holiday treat using leftover osekihan from New Years. Using leftover rice results in a more flavorful taste and crispier texture. Enhance the flavors with a pinch of salt and some nutty ground sesame seeds. Pairs great with a cup of Japanese green tea!

Servings: 2-3

Ingredients:

• 300g uncooked white rice
• 1 packageOsekihan*
• 2 cups (~400 ml) water (adjust to your preference)
• Salt* to taste
• Ground sesame seeds to taste

Instructions:

1. Wash the uncooked rice and drain in a colander. 
2. Place in a rice cooker pot with 1 package of Osekihan. Add 2 cups (~400 ml) of water. Let sit for about an hour, stir well, and then cook as per your rice cooker. (Note: You can substitute white rice with mochigome (sticky rice) and adjust the water to 360ml). 
3. You will be using any leftover rice to make these rice crackers (freshly made rice is not recommended because it is too wet).
4. Add salt and ground sesame seeds to any leftover rice from step 2. 
5. Place the salted and sesame osekihan on parchment paper and cover with another sheet of parchment paper. Use a rolling pin to roll out to 1-2mm thickness.
6. Bake in the oven at 180°C for 30-35 mins. Break with your hands into bite-sized pieces and enjoy!

*Available for single item purchase at our Market: Michi no Eki