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Four preparations of Japanese cracker

Make the batter using flour and cornstarch or potato starch, a batter mix, or opt for rice paper or brick dough.

For these ultra-thin crackers, octopus is the favorite in Japan, but there is so much more you can do. Think of soft shell crab, peeled prawns, smelt, but also edible flowers and zucchini blossoms. The effect is spectacular, the taste is excellent, a great option to serve with an aperitif.

This recipe is made with the Hot Press from Select Cuisine.

Ingredients

1Salt
100gFlour
1egg (M)
150mlCold water or dashi
0.5Sugar (optional)
1Cornstarch or potato starch

400mlWater
480gBatter mix
12gNeutral oil
Salt or spices to taste

240gBatter mix
200mlWater
Salt or spices to taste

Garnish to taste
Egg white
Rice paper sheets

Egg white
Brick pastry
Garnish to taste

Preparation

  1. Mix flour, starch, salt, and sugar.
  2. Slowly add water or dashi until you have a smooth, thin batter.
  3. Whisk in the egg.
  4. Spoon batter onto the hot plate.
  5. Place the garnish on top.
  6. Top with another layer of batter.
  7. Close the press and tighten the plates.
  8. Bake until crispy.
  9. Remove the cracker.
  10. Brush with soy sauce diluted with mirin or dashi, or with tare.

Tips:

  • Make sure the garnish is dry.
  • Bake at 180 to 200 degrees.
  • Add flavorings such as togarashi to the batter if desired.
  • Store the batter in squeeze bottles to prevent drying out.
  • For garnish, use for example mini octopus, softshell crab, peeled prawns, or smelt.
  • Lightly spray the baking plates with pan coating (33321138).
  • Then wipe with kitchen paper.

  1. Mix the ingredients into a smooth batter.
  2. Spoon batter onto the hot plate.
  3. Place the garnish on top.
  4. Top with another layer of batter.
  5. Close the press and tighten the plates.
  6. Bake until crispy.
  7. Remove the cracker.
  8. Brush with soy sauce diluted with mirin or dashi, or with tare.

Tip: 

  1. Brush two sheets with egg white.
  2. Place garnish on one sheet.
  3. Press the second sheet on top and place in the press at 180°C.
  4. Close the press and bake until crispy.

  1. Brush one sheet of the dough with egg white.
  2. Place garnish on one sheet.
  3. Press the second sheet on top and place in the press at 180°C.
  4. Close the press and bake until crispy.