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Shichimi togarashi crackers 40 minutes

Japanese konbini always have a ton of fun flavours for crackers and chips. Anything shiso or ume flavoured would be insta-buys for me i remember one that had a mix of wasabi and ume <3. Stuff like that isn't as available in Montreal as they are over there but at least you can find other things like shichimi togarashi! If you like spicy snacks this is for you!

Ume and shiso aren't anything like shichimi togarashi it's quite spicy in comparison. 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 typically 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' essentially means '7-flavour chili pepper'. If you have some already at home you can 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. To me they're not interchangeable. Sichuan peppercorns is what makes it taste awesome it's one of my favourite spices. 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

chickpea flour1 cupflax seeds1 tbspbaking soda1/4 tspsesame oil1/2 tspshichimi togarashi3 tspsea salt1/2 tspwater1/4 cupnori sheets1 sheet

    30 crackers

  • Preheat oven to 350F
  • In 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 time
  • Flatten 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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