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A recipe for Japanese Crackers with Edamame Dip. A recipe for Japanese crackers with sesame seeds. Hi. I hope you all had a nice Valentines day. I did. I went to eat at a place in Hollywood, you know the places with prix fixe menu. So you basically get decisions forced upon you. It was nice though. At dessert the dude at the table next to us began to eat part of the “dessert for two,” and in a perfect moment, where our conversation had a pause, and the music stopped, we overhead him loudly exclaim that it tasted like diapers. We burst into laughter. He tried to save his comment by then explaining he used to change his nephews diapers. It didn’t work. In case you were wondering, yes, somehow the panna cotta we got served totally tasted like diapers. I’m not sure what they were going for, but it wasn’t good.

So now that we are done with fried foods, and valentines foods, we thought we would start with this light Edamame dip that is paired with Japanese Crackers. It makes a really great snack. You could also just prepare the Edamame Dip and use it as a simple spread on toast, or anything really. Enjoy!
♥ Teri

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Edamame Dip with Homemade Japanese Rice Crakers (Senbei)
Serves 4 to 6

Ingredients:
edamame dip:
12 ounces steamed and shelled soy beans
3 tablespoons red onion, diced
1 tablespoon red miso
1 garlic clove
½ bunch cilantro leaves
2 teaspoons sesame oil
2 teaspoons red chili sauce preferably Sambal
¼ cup extra virgin olive oil
salt and pepper to taste
Japanese rice crackers:
2/3 cup sweet rice flour (Mochiko)
¼ cup cooked white rice
2 tablespoons plus ½ teaspoon salad oil
½ teaspoon salt
5 tablespoons water
3 tablespoons honey
2 tablespoons low sodium soy sauce
1 ½ tablespoons toasted sesame seeds
optional:
2 tablespoons shredded nori

Directions:
1. For edamame dip: Place soy beans, red onion, miso, garlic, cilantro, sesame oil, and chili sauce into a food processor and pulse 10 times. With the motor running, add olive oil in a steady stream until fully incorporated and the dip is smooth. Season with salt and pepper.
2. For senbei crackers: Preheat oven to 350°F. Place rice flour, cooked rice, oil, and salt (and nori, if using) in a food processor and pulse 5 times. With the motor running, add the water until a dough forms.
3. Turn onto a clean surface and knead for 2 minutes. With wet hands, roll tablespoon sized balls and place between two sheets of plastic wrap or inside a Ziploc bag. Using the back of a glass press ball until flat (super flat).
4. Place discs onto a lightly greased baking sheet and bake for 4 to 5 minutes. Flip crackers and bake for an additional 3 to 4 minutes. In a small bowl whisk together soy sauce and honey. Brush sauce onto the tops of crackers and place back into oven and top with sesame seeds. Place crackers back into oven. Turn oven off and allow crackers to dry, 10 to 12 minutes. Remove from oven and serve with edamame dip.

 /   /   /  29 Comments
  1. Mel. @ GourmetGuerilla Not Specified Not Specified

    YEEEAAAHHHHHH! Double like ;-)

  2. Ashley Not Specified Not Specified

    Hahaa, hilarious dining experience! The crackers look super tasty. I am in love with sweet rice flour and use it on a regular basis for all of my baked doughnut recipes.

  3. Mary @ Bake Break Not Specified Not Specified

    I could get down with this. Mmmhmm.

  4. Ariane @ Bitchetarian Not Specified Not Specified

    This sounds AMAZING. Not at all like diapers.

    I love rice crackers and am so excited to try this!

  5. Heather (Heather's Dish) Not Specified Not Specified

    Mmmmm, diaper flavored panna cotta doesn’t really sound all that dessert-y! Or, you know, palatable in general :)

  6. Sarah H Not Specified Not Specified

    Is it 12 oz. edamame once they are shelled, or 12 oz. before the shells are removed?

  7. Averie @ Love Veggies and Yoga Not Specified Not Specified

    I WANT these crackers! I am addicted to rice crackers and have to refrain from buying them at TJ’s or other types…and knowing I could just make them…well, that’s amazing. Maybe a little too amazing. They look fabulous. I love rice crackers!!!

  8. ileana Not Specified Not Specified

    I like the idea of an edamame dip. :)

  9. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Mmm what a creation!

  10. sherri@crunchtimefood.com Not Specified Not Specified

    Teri – Great combo that seems doable in a pinch. Love having the rice cracker recipe as we begin to flirt with gluten-free. I play for Team Cilantro so love this pan-Asian flare to the dip. Thanks

  11. Megan Fleming Not Specified Not Specified

    This looks amazing – can’t wait to try it. Thanks so much for the lovely recipe!

  12. Anna @ the shady pine Not Specified Not Specified

    Wow you are so clever to make these crackers! I am so busy looking at them I had to remind myself to move on to the dip! Delicious!

  13. Kimberley Not Specified Not Specified

    I have been dying to make these crackers – they are my fave. Thanks for the recipe, ladies.

  14. sushiqueen Not Specified Not Specified

    I love rice crackers! I would bake this, and edamame dips looks good!

  15. tiffany Not Specified Not Specified

    these look so yummy and healthy! i’ll definitely give them a try sometime. thanks for sharing! xxx

  16. Sally @ Spontaneous Hausfrau Not Specified Not Specified

    I would eat all these crackers in 123 seconds, flat. I have no control with the store bought rice crackers. Homemade? Fugghedaboutit.

  17. Javelin Warrior Not Specified Not Specified

    Teri, I’m in love with these crackers! The color and texture is stunning – and they’re HOMEMADE! Amazingness… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

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  19. Josie Lee Suská Not Specified Not Specified

    Looks like a great edamame dip recipe..always looking for more ways to use miso..thanks!

  20. meredith Not Specified Not Specified

    yumo
    def on my to do list now!
    thanks for all your lovely inspiration…every day :)

  21. Emi Reiner Not Specified Not Specified

    Thank you for the sembe recipe. I love them. I didn’t know you could make them at home (and I’m Japanese!).

  22. Two Silly Sisters Not Specified Not Specified

    Homemade rice crackers! AMAZING! These look delicious, and, they’re gluten free :) Thanks for sharing!

  23. lucykim Not Specified Not Specified

    Fresh taste! I Surfing your yummy blog. Another set of great baking ideas I should try this recipe.

  24. katswan Not Specified Not Specified

    LOVE this idea! I am always looking for recipes where I can choose how much sodium to add (I have high blood pressure…) and this is perfect! I can still have a comfort food AND reduce the sodium, guilt free snacking, oh yeah! Thank you!

  25. Kettle Confections Not Specified Not Specified

    I love the idea of making your own rice cracker- just because what they have in stores always seem to taste the same.

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  27. Michelle T. Not Specified Not Specified

    I made your rice crackers for a school project today, and they were FANTASTIC! It was my second try – the first batch was from a different recipe and didn’t turn out. I made these the second time, and they turned out great. I was SO happy!

    I made these senbei and topped them with tuna tartare. It got RAVE reviews! Everyone loved the crackers – I didn’t have a single one left! Thanks for the great recipe!

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