Easy rice crackers in the microwave! For leftover rice consumption!
|Material ( for one person )|
|cooked rice||Approx. 80-100g (3.53oz)|
|fish flour||proper quantity|
For leftover rice consumption! Here is a recipe for "rice crackers" made in a microwave oven. If you want to have something to snack on, but don't have anything at home....
Easy "rice crackers" in the microwave
IngredientsAbout 80-100g (3.53oz) rice
sprinkles as needed
DirectionsMix furikake into rice. We recommend using a little more furikake than usual. In this case, we used Yukari and Chirimen-Sansho (Japanese pepper).
Place the rice on a cookie sheet, spreading it out.
Place another cookie sheet between the rice, and spread the rice with a rolling pin. The standard thickness is about 3 mm.
Peel off the top cookie sheet and heat in a microwave oven at 500W for 4 minutes.
Once removed, re-layer the cookie sheet you just removed.
Turn over and peel off the cookie sheet on the reverse side (the one used for heating).
Place in microwave oven again and heat for 2 minutes.
Remove from heat, break into pieces by hand to desired size, and serve!
How do the easy rice crackers taste?Crispy and light texture, with the sweetness of rice spreading gradually. The rice crackers are full of aroma and flavor!
Yukari rice crackers have a rich aroma and sweetness that spreads as you bite into them. The sugar content makes them slightly prone to burning, so watch carefully during the latter half of the heating process.
The Chirimen Sansho rice cracker has a nice contrast between the moist jako and the crunchy rice cracker texture. The rice cracker is not all about the hardness, so you will not get bored of eating it. The umami of the shirasu (baby sardines) that slowly seeps out and the accent of the sansho (Japanese pepper) is also good.
If you don't have furikake, you can sprinkle sesame and salt, or mix soy sauce or mentsuyu into rice.