Recipe Muse @2025 vincecao
Kaki no Tane Senbei with Wasabi
Crunchy rice crackers with spicy wasabi coating
Intermediate Level
Prep Time
30 minutes
Calories
150 kcal
Ingredients
6 items
Serving
4 servings
Features & Categories
•Snack•Japanese•Spicy
⚠️Allergy Info
SoyWheat
AppetizersJapanese
Kaki no Tane Senbei with Wasabi
ovensmall bowlwhisksmall saucepanlarge mixing bowlspatulabaking sheetparchment papercooling rack
Intermediate Level
30m Total
(10m prep + m cook)
Serves 4 servings
"Crunchy rice crackers with spicy wasabi coating"
Nutrition
150calories per serving
⚠️ Allergy Information
SoyWheat
Ingredients Overview
6ingredients needed
Some ingredients have substitutes available
Ingredients List
Kaki no Tane senbei
100g
wasabi powder
2tsp
water
1tsp
soy sauce
1tsp
mirin
1tsp
sugar
1tsp
Step-by-Step Instructions
1
Preheat oven to 150°C (300°F)
5m150°C
oven
2
Mix wasabi powder with water to form a paste
small bowlwhiskwasabi powderwater
Adjust water quantity for desired consistency
3
Combine soy sauce, mirin, and sugar in a small saucepan
small saucepanwhisksoy saucemirinsugar
Stir until sugar dissolves completely
4
Heat the mixture over low heat for 2 minutes
2m80°C
small saucepansoy saucemirinsugar
5
Add wasabi paste to the saucepan and mix well
1m
small saucepanwhiskwasabi paste
6
Toss Kaki no Tane senbei in the wasabi mixture until evenly coated
large mixing bowlspatulaKaki no Tane senbei
Work quickly to prevent crackers from getting soggy
7
Spread coated crackers on a baking sheet
baking sheetparchment paper
8
Bake for 10 minutes, stirring halfway through
10m150°C
oven
9
Let cool completely before serving
5m
cooling rack