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!
- 300g uncooked white rice
- 1 packageOsekihan*
- 2 cups (~400 ml) water (adjust to your preference)
- Salt* to taste
- Ground sesame seeds to taste
- Wash the uncooked rice and drain in a colander.
- 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).
- You will be using any leftover rice to make these rice crackers (freshly made rice is not recommended because it is too wet).
- Add salt and ground sesame seeds to any leftover rice from step 2.
- 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.
- 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