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okakiserved on a bamboo tray with text overlay for Pinterest

These traditional Japanese rice crackers, called “okaki”, are very easy to make and require only two ingredients to create a delicious and simple snack!

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If you love traditional Japanese snacks then you will love Okaki! These little crispy rice crackers are not only delicious but also surprisingly easy to make in the comfort of your own kitchen. They're made from just two ingredients: rice and salt, so they're not full of weird flavors and additives and make a healthier crunchy snack alternative to chips. Okaki is typically savory but can also be sweet and flavored as you prefer!

okaki rice crackers served on a bamboo trayokaki rice crackers served on a bamboo tray

What are Okaki Rice Crackers

Okaki is a type of Japanese rice cracker snack with a crunchy texture and delicious flavor. There are mainly three types of rice crackers we eat in Japan: Senbei, Okaki and Arare. The difference between the three is the size and ingredients. Senbei is made with “uruchimai (non-glutinous rice) and is traditionally shaped like a flat, round disc. Okaki and Arare are made from glutinous rice but the sizes are different. Okaki is bigger and thicker and Arare is in pieces. The process of making Okaki and Arare is the same. Both are essentially cut, dried and fried mochi rice cakes.

freshly made rice crackers on a steel tray with a pair of chopsticks freshly made rice crackers on a steel tray with a pair of chopsticks

The benefits of homemade rice crackers

Rice crackers are a very popular Japanese snack, so they are readily available not only in Japan but also in other countries. Although they are easy to find in Japanese supermarkets and even local supermarkets these days, making rice crackers at home offers numerous benefits.

Completely natural ingredients

When you make your own rice crackers, you have complete control over the ingredients used. Unlike store-bought versions that may contain unhealthy additives or preservatives, homemade rice crackers allow you to use fresh, natural ingredients. This means there are no artificial flavors or harmful chemicals.

Customization options

One of the biggest benefits of making homemade rice crackers is the ability to customize them based on your preferences and dietary needs. You can experiment with various seasonings like black sesame seeds, sea salt flakes, chili powder, or even incorporate herbs like rosemary or thyme for added flavor complexity. Plus, you can choose from brown rice or other whole grains for added nutritional value.

Lower sodium content

Processed snacks usually contain excessive amounts of sodium as a preservative which can have a negative impact on health if consumed in excess over time. By making your own rice crackers at home, you have full control over the amount of salt used during cooking, allowing you to enjoy a low-sodium alternative without sacrificing taste.

Allergy-free/gluten-free option

Preparing this snack at home means making sure that there is nothing inside that could trigger allergic reactions or intolerances to gluten. For anyone with gluten sensitivities or celiac disease, homemade rice crackers are a perfect gluten-free snack (depending on toppings). They also contain no wheat, nuts, dairy or other animal products because the base is just salt and rice and the flavors are up to you.

Customizable flavors

Another benefit of making rice crackers at home is that you can experiment with various flavors and spices based on your taste preferences. Traditional okaki are seasoned only with salt or soy sauce, but you can choose whatever flavors you like. You can add herbs like rosemary or thyme for an aromatic pop or incorporate spices like paprika or garlic powder for a flavorful twist.

ingredients

With just two basic ingredients, you'll have homemade okaki in no time. Here's what you'll need to make homemade rice crackers:

Mochi rice cakes

Okaki and arare are sliced ​​or cut mochi Rice cakes. You can buy ready-made, individually packaged mochi at Japanese or Asian grocery stores. The Japanese often make this after New Year's Eve, because they have a lot of rice cakes left over from the New Year's Eve party.

Sliced ​​mochi cake with dried beans on a bamboo traySliced ​​mochi cake with dried beans on a bamboo tray

Oil

Choose a neutral oil such as vegetable oil or grapeseed oil to avoid overpowering the natural flavors of the rice cake.

Condiments

Feel free to experiment with different toppings depending on your preferences and dietary restrictions. My recommendations for Japanese flavors are: sea salt, nori (seaweed) flakes, soy sauce or kinako soy flour. Other options include: garlic powder, onion powder, paprika, chili flakes, or dried herbs such as rosemary or thyme.

Collage of 4 images of dried mochi cakesCollage of 4 images of dried mochi cakes

How to make Japanese rice crackers at home?

The mochi rice cakes are cut into small pieces and dried in the sun for a week. After it is completely dry, you will see small cracks on the surface of the mochi, fry it at low temperature. Add your favorite flavor and you have delicious, freshly made Japanese rice crackers.

2 Tips for Making Crispy and Crispy Japanese Rice Crackers

  1. Cut the mochi rice cake about 3 mm thick and spread it on a rack to dry in the sun for at least a few days or until many small cracks appear on the surfaces of the mochi. Drying the mochi completely will minimize cooking oil splatters during frying. It also guarantees to make crispy and crunchy Japanese rice crackers.
  2. Slowly fry the cut and sun-dried mochi rice cakes at low temperature (about 160 degrees Celsius) and constantly turn the mochi rice cakes to brown them evenly.
Collage of 4 images of fried dried mochi cake pieces Collage of 4 images of fried dried mochi cake pieces

Japanese rice cracker flavors

I personally like the mild flavor of sea salt, so I sprinkle a little salt immediately when the crackers are cooked and the oil is drained. But there are many different flavors to try. You can flavor mochi rice cakes before cooking or season after the rice cracker is cooked. You can flavor the mochi itself with Yomogi and black beans (as in the photos) before cooking. After frying the rice cakes you can season them with soy sauce, nori seaweed, curry powder, or for a touch of sweetness you can sprinkle with sugar or a little matcha (green tea) powder.

Healthier option

Fried snacks are not very good for your health. And since Japanese rice crackers are addictive and high in carbs, a healthier version is always great. The good news is that you can bake okaki instead of frying it! The drying process of mochi rice cakes remains the same. The next step is to bake them in the oven instead of frying them. Preheat the oven to 180 degrees centigrade. Spread the cut and sun-dried mochi rice cakes on a baking sheet lined with parchment. Bake it for about 20-25 minutes or until golden brown.

Warehousing

Rice crackers are best eaten when they are freshly made for optimal flavor and crunch. However, you can store them in an airtight container and store them in a dry place to extend their shelf life.

freshly made rice crackers on a bamboo trayfreshly made rice crackers on a bamboo tray

Here is my Okaki recipe! If you liked it, rate it and leave a comment below. Also, don't forget to follow me Youtube, Pinterest, Facebook , Twitter AND Instagram to keep you updated with all the latest Chopstick Chronicles news. Don't forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!

okaki rice crackers served on a bamboo trayokaki rice crackers served on a bamboo tray

Okaki Japanese Rice Crackers

These traditional Japanese rice crackers, called “okaki”, are very easy to make and require only two ingredients to create a delicious and simple snack!

Course: Snack

Kitchen: Japanese

Preparation time 5 minutes

Time to cook 10 minutes

Total time 15 minutes

Portions: 6

Calories: 240kcal

Author: Shihoko | Chronicles of Wands

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Instructions

  • Cut the mochi cakes into 3mm thick slices

  • Spread the cut mochi cakes on a tray and let them dry in the sun for at least a few days or until many small cracks appear on the surface. *1

  • Heat the oil in a pan to 160 degrees Celsius and fry the cut and dried mochi cakes until golden brown, turning them continuously. *2

  • Remove them from the pan, place them on a sheet of absorbent paper to absorb excess oil and dry them.

  • Salt to taste and serve! *3

Notes

*1 drying time is not included in the preparation and cooking time.
*2 The oil should be about 1-2 cm from the bottom of the pan. Or they can be baked instead of fried. See the post above for a healthier option.
*3 If you want to use a different flavor, such as soy sauce instead of salt, brush the soy sauce on the rice crackers.
*4 the nutritional value is only an estimate and indication as it is difficult to calculate the exact amount of oil used.
*5 you can buy mochi rice cakes at Japanese or Asian grocery stores. OR on line.

Nutrition

Calories: 240kcal | Carbohydrates: 40G | Protein: 3G | Fat: 8G | Saturated fats: 5G | Cholesterol: 25mg | Fiber: 1G | Sugar: 28G

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