Japanese Okaki Recipe
Japanese · Snack · 35 min total
Okaki are crispy, savory Japanese rice crackers made from cooked rice that is dried and fried. This easy homemade version uses leftover rice and simple seasonings.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked short-grain rice (leftover or freshly cooked, cooled)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- Vegetable oil for deep-frying
- Optional: shichimi togarashi (Japanese seven spice) or nori flakes for garnish
Instructions
- In a bowl, combine the cooked rice, soy sauce, mirin, salt, and sugar. Mix well until the rice is evenly coated.
- Line a baking sheet with parchment paper. Spread the rice mixture onto the sheet in a thin, even layer, about 1/4-inch thick. Use a spatula or your hands (moistened with water to prevent sticking) to press it flat.
- Place the baking sheet in a preheated oven at 170°F (75°C) or the lowest setting. Dry the rice for 2-3 hours, until it is completely dry and hard but not browned. Alternatively, sun-dry for 6-8 hours.
- Once dried, break the rice sheet into bite-sized pieces (about 1-2 inches).
- Heat about 1 inch of vegetable oil in a deep pan or wok to 350°F (175°C). Fry the rice pieces in batches, turning occasionally, until golden and puffed, about 1-2 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle with shichimi togarashi or nori flakes if desired. Let cool completely before serving.
Tips
- Ensure the rice is completely dry before frying to achieve maximum crispiness.
- Store in an airtight container at room temperature for up to a week.
- For a gluten-free version, use tamari instead of soy sauce.
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