Deep-fried Rice Crackers (Age Okaki)

Method8 steps

1. 1

   Step 1: Slice the plain mochi crosswise into pieces about 5 mm thick.

   Uses 3 plain rectangular mochi rice cakes, about 50 g each

2. 2

   Step 2: Spread the slices on a clean rack in a single layer without overlapping.

   Uses Freshly sliced mochi

   
3. 3

   Step 3: Leave the rack in a dry indoor place until the slices are completely dry, with visible fractures or small cracks. The author’s thin slices take roughly 3–5 days, depending on humidity and thickness; continue drying if the centres still hold moisture.

   Uses Mochi slices spread on the drying rack

   
4. 4

   Step 4: Pour oil into a deep-frying pan to a depth of about 2 cm and heat to 160°C / 320°F.

   Uses Oil sufficient for a 2 cm frying depth

5. 5

   Step 5: Add a batch of completely dried mochi without crowding the pan, leaving room for the pieces to nearly double in size. Fry for about 10 minutes, turning occasionally, until the centres pop and expand and the surfaces turn light golden brown. The centres should be crisp rather than chewy.

   Fry rice-cracker batch · 10 minUses A batch of completely dried mochi slices · Oil at 160°C

   
6. 6

   Step 6: Lift the crackers onto a kitchen-paper-lined tray to drain. Return the oil to 160°C and fry and drain the remaining dried slices in the same way.

   Uses Fried first batch of rice crackers · Remaining dried mochi slices · Same frying oil for further batches

7. 7

   Step 7: While the crackers are still hot, sprinkle the 2–3 pinches of salt over the complete batch. Add the aonori if using; it can season all of the crackers or just a portion.

   Uses All fried and drained rice crackers · 2–3 pinches salt · Optional 1 tsp aonori seasoning allowance

8. 8

   Step 8: Let the crackers cool until crisp, then serve as three snack portions.

   Uses Seasoned rice crackers