Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Shichimi Togarashi Crackers

Servings: 30

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• chickpea flour (85 g)
• flax seeds (7 g, ground)
• baking soda (1.25 g)
• sesame oil (7 ml)
• shichimi togarashi (15 g)
• salt (1.25 g)
• water (60 ml)
• nori sheets (1 sheet)

Directions

• Preheat oven to 180 °C (350 °F).
• In a bowl, combine 85 g (1 cup) chickpea flour, 7 g (1 tbsp) ground flax seeds, 1.25 g (1/4 tsp) of baking soda, 7 ml (1 1/2 tsp) sesame oil, 1.25 g (1/4 tsp) of salt and 15 g (3 tsp) shichimi togarashi. Stir in 60 ml (1/4 cup) of water, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time.
• Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a 0.7 cm thick rectangle.
• Cut about 1.2 cm 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!

Nutrition Data (Per Serving)