Shichimi togarashi crackers

40 minutes - 30 crackers 1l1s1af

Japanese konbini always have a ton of fun flavours for crackers and chips. Anything shiso, or ume flavoured are insta-buys for me. I remember chips with a wasabi and ume flavour <3. Stuff like that isn't as available in Montreal, but at least you can find other things like shichimi togarashi! If you like spicy savoury snacks, this is for you!

Ume and shiso aren't anything like shichimi togarashi. Originally, i wanted to make senbei but since i recently purchased a bag of chickpea flour, i wanted to have a recipe using that. Senbei is typically made with rice flour and/or rice left-overs. I don't have rice left-overs on hand, we usually just eat it all on the same day. I never make extras.

When i decided i was going to make this, i didn't have any shichimi togarashi left, so I made my own! if you have a well-stocked spice rack, you can easily make it yourself. 'Shichimi togarashi' means '7-flavour chili pepper'. If you have some already at home just use that, but if you don't all you need is to grind these spices together -

2 tbsp chili flakes but if you don't all you need is to grind these together - 2 tbsp chili flakes 1 tbsp sanshou (sichuan peppercorns) 1 tbsp roasted orange peel 1 tbsp black sesame seeds 1 tbsp white sesame seeds 2 tsp ground ginger and 2 tbsp nori (or aonori).

Some people substitute sichuan peppercorns for black peppercorns, i don't reccommend doing that. They're not interchangeable, sichuan peppercorns is what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.

Ingredients

Chickpea flour1 cupFlax seeds1 tbspBaking soda1/4 tspSesame oil1/2 tspShichimi togarashi3 tspSea salt1/2 tspWater1/4 cupNori sheets1 sheetChickpea flour1 cupFlax seeds1 tbspBaking soda1/4 tspSesame oil1/2 tspShichimi togarashi3 tspSea salt1/2 tspWater1/4 cupNori sheets1 sheet

Instructions

Preheat oven to 350FIn a bowl, combine 1 cup chickpea flour, 1 tbsp ground flax seeds, a pinch of baking soda, 1/2 tsp sesame oil, 1/2 tsp of sea salt and 3 tsp shichimi togarashi. Stir in 1/4 cup of water, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 1 tbsp at a timeFlatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a 1/4\" thick rectangle.Cut about 10 half-inch wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for 15-20 minutes or until golden brown.Let cool, snap pieces apart and enjoy!

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Ingredients

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