Off to today's cooking "experiance" Rice Crackers

Going in style from the hotel with our interpreter come food guide, he is dressed to impress these two Aussie cooking backpackers.

  

 Oh and a driver as well the hotel is all about service and one can not fault the impeccable service it has been so far.

Even some Japanese telly!

 It's like the royals have left the building, a white gloved man to stop the traffic for our arrival on to the main road.

 Stinker of a day sooooo hot ... bud must be cooking in his suit.

 Today is about rice crackers.

Now I know where that saying come from.

"If you can't stand the heat get out of the kitchen"

My mate has been in here so long that he has shrunk!

 Hope this heat will melt some of those KG's I've somehow found over the past 4 months.

Pete the window display, sooooo hot but lots of fun, sort of like a rice cracker toasting sauna

where the crackers are made prior to being torched in the front window

 Not thinking that I will give up my day job in Australia, but the tasting job is great.

 The smell of wet soy sauce over toasted crackers

 one box down several to go, got a feeling that I'm becoming slave labour.

Really 27532!! different types for Japanese rice crackers.

 The hotel even invited in two uni students to do an interview of the two traveling foodies for their local paper ...

We are so big in bigalonia!

Just yumo with a green tea

Today in the "Sweat Shop"!! we made these in vast quantities, but it is also achievable at home.

Get your home Process

Add Furikake (Japanese rice seasoning)

Press between 2 sheets plastic…

Nice and thin

Bake in your home oven, coat with the soy/honey mix, back in a warm oven to set the coating. Enjoy

 

Makes 30 crackers

3/4 cup sweet rice flour 

1/3 cup cooked white rice

1/4 teaspoon sea salt

2 tablespoons canola oil

4 tablespoons water

5 teaspoons furikake- Japanese seaweed rice seasoning condiment

1 tablespoon aged soy sauce

1 tablespoon tupelo honey


Preheat oven to 350 degrees F. In a food processor, combine the rice flour, white rice, salt, and oil. Pulse until finely ground. With the machine running, slowly add the water. Transfer to a bowl, add the furikake, and knead to combine. 

 

Press hazelnut-sized balls of the dough between 2 ziplock bags into 2 1/2-inch disks, the dough will be very thin. Bake on rimmed baking sheets for 5 minutes. Flip the crackers with a spatula and continue to cook until they are dry and starting to brown, 4 to 5 more minutes. Remove from oven. Turn off oven..

 

Combine the soy sauce and honey in a small bowl. Microwave for 25 seconds. Brush the tops of each cracker with the soy mixture. Place crackers in turned off oven and allow them to dry for 3 minutes. Allow crackers to cool for 15 minutes; they will crisp up considerably. Store in airtight container.