Mochi Rice Crackers (おかき, Okaki)

Ingredients

Equipment Needed

• •Bamboo zaru or wire rack for drying
• •Heavy pot for frying
• •Cooking thermometer, or long cooking chopsticks for testing the oil
• •Spider strainer or mesh skimmer
• •Pastry brush

Instructions

1. 1

   Cut the mochi

   Cut the kiri mochi into pieces about 1/2 inch across. Keep them uneven if you like, but keep the size close so they cook at the same pace. A smaller piece dries more reliably and opens more gently in the oil.

2. 2

   Dry the pieces

   Spread the mochi pieces on a rack or bamboo zaru with space between them. Leave them uncovered in a dry, airy place for 2 days, turning once or twice. They should feel hard at the surface, lighter in the hand, and no longer bend at the corners.

   Dryness is not decoration here. Water trapped in mochi turns to forceful steam in hot oil, which makes the pieces spit and keeps the center tough.
3. 3

   Make the glaze

   Warm the shōyu, mirin, and sugar in a small pan just until the sugar dissolves. Take it off the heat. The mirin softens the salt edge of the soy, and the little bit of sugar helps the glaze cling without turning the okaki into candy.

4. 4

   Heat the oil

   Pour the oil into a heavy pot and heat it to 325°F. If you don't have a thermometer, drop in one dried mochi piece: it should sink briefly, then rise with small steady bubbles. Too hot, and the outside browns before the center has time to bloom.

5. 5

   Fry in batches

   Fry a small handful at a time, stirring gently with long chopsticks or a spider. The pieces will puff, split at the edges, and turn pale gold, usually in 4 to 6 minutes. Give them room in the pot, because crowded mochi sticks together and cooks unevenly.

6. 6

   Drain and glaze

   Lift the okaki to a rack and let the oil drain for a minute. While the pieces are still hot, brush lightly with the soy glaze or toss them in a bowl with just enough glaze to coat. Hot rice drinks seasoning quickly, so use a light hand and stop before the crackers turn wet.

7. 7

   Finish and cool

   Scatter with nori strips or sesame if using, then leave the okaki on the rack until completely cool and dry to the touch. The rest matters: trapped warmth softens crisp rice, while open air lets the surface settle back into its clean bite.

Chef Tips

• •Use plain mochi made from mochigome, glutinous rice. Sweetened mochi or filled mochi won't behave here, and the filling will leak before the rice has a chance to open.
• •If the weather is damp, dry the cut mochi in the refrigerator on a rack for 2 to 3 days. The air is dry enough to help. It sounds inelegant, but the cracker will forgive you.
• •Fry slowly rather than fiercely. Okaki wants time for the center to expand, so steady moderate oil gives you tenderness inside and crispness outside.
• •For a grilled version, dry the mochi pieces a little larger, brush them with soy glaze, and toast over low heat or under a broiler, turning often. It is less puffed than fried okaki, but still honmono.

Advance Preparation

• •Cut and dry the mochi 2 to 3 days ahead. Once fully dried, keep the pieces loosely covered in a dry place for another day before frying.
• •Finished okaki keeps 3 days in an airtight container after it is completely cool. If it softens, warm it briefly in a low oven and let it cool uncovered.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)