How to Make Arare Japanese Rice Crackers

Arare, which literally means "hailstones," are one of several types of super-crunchy Japanese rice crackers called sembei. Arare are typically smaller than traditional sembei and are shaped into roughly formed round crackers or cut into traditional sembei shapes, including animals, maple leaves and cherry blossoms. Like cookies, arare can be prepared with a variety of ingredients and flavors. Any way you prepare them, they are a satisfying combination of savory and sweet that will please any palate.

Things You'll Need

• 2 to 3 cookie sheets
• Paper towels
• 2 1/2 cups sweet rice flour (mochiko)
• 2 cups almond flour
• Sifter
• Large mixing bowl
• 4 1/2 tbsp. sugar
• 4 tbsp. sesame seeds
• 3 tbsp. baking powder
• 1 cup warm water
• 1/2 cup mirin
• Rolling pin
• Cookie cutters
• Deep fry pan
• Canola oil
• Oil thermometer
• Slotted spoon
• Cooking spray
• 3/8 cup white sugar
• 3/8 cup corn syrup
• 3/8 cup soy sauce
• Saucepan
• Pastry brush
• Airtight container

Instructions

The Crackers

1. Line two to three cookie sheets with paper towels. Set aside.

2. Sift together 2 1/2 cups sweet rice flour (mochiko) and 2 cups of almond flour in a large mixing bowl. Add 4 1/2 tbsp. sugar, 4 tbsp. sesame seeds and 3 tbsp. of baking powder. Stir well to combine.

3. Add 1 cup of warm water and 1/2 cup mirin to the mixture. Mix well until you have formed a thick dough. If the mixture is too dry, add a bit more warm water.

4. Turn the dough out onto a floured surface and knead for about five minutes. Divide the dough into four to five balls.

5. Roll each ball out flat to approximately 1/8-inch thick with a rolling pin. Use a small, round cookie cutter to cut the dough, or use cookie cutters in the traditional arare shapes.

6. Fill a deep fry pan approximately two-thirds full with canola oil. Heat the oil to 375 degrees F. Check the temperature with an oil thermometer.

7. Fry the crackers in the canola oil, turning them once or twice. When the crackers turn golden brown, remove them with a slotted spoon and place them onto your paper towel-lined cookie sheets to drain and cool completely.

The Glaze

1. Preheat the oven to 300 degrees F. Spray two to three cookie sheets with a generous layer of cooking spray. Place your cooled crackers in a single layer onto the cookie sheets.

2. Combine 3/8 cup each of white sugar, corn syrup and soy sauce in a saucepan. Heat over medium-high heat, stirring frequently, until the mixture begins to boil. Cook until the glaze is thick (like honey).

3. Remove the glaze from the heat. Dip a pastry brush into the glaze and paint the tops of your crackers.

4. Place the glazed crackers in your preheated oven. Bake for 15 minutes or until the glaze has dried and begins to slightly crack.

5. Remove from the oven and cool. Store at room temperature in an airtight container.

Tips & Warnings

• Experiment with flavor. Substitute the sesame seeds with nori, kombu, chocolate, cheese, soybeans or crushed nuts.

• Add a few drops of a flavored extract to your glaze as it is cooking. Some suggestions include almond, vanilla or raspberry.

• Be very careful while frying your crackers. Hot oil can pop and spray, causing burns to the skin.

References

• Indo Base: Japanese Rice Crackers Recipe
• Recipe Goldmine: Japanese Recipes
• CD Kitchen: Japanese Rice Crackers Recipe

Resources

• Bento: Tokyo Food Page
• J-Simple Recipes
• Asia Recipes: Japanese Desserts