Ingredients
200g Plain rice crackers (senbei or round rice crackers) (choose plain or lightly salted store-bought crackers)
30ml Light soy sauce (use reduced-salt if preferred; substitute tamari for gluten-free)
30ml (approx 2 tbsp) Maple syrup (or honey if not vegan)
15ml (1 tbsp) Rice vinegar
1 tsp (approx 2g) Fresh ginger, grated
5ml (1 tsp) Sesame oil (toasted sesame oil for flavour)
1 tsp Cornflour (mixed with 1 tbsp water to make a slurry to thicken glaze)
60g (approx 4 tbsp) Tahini (stir well before measuring if separated)
15ml (1 tbsp) Light soy sauce (for dip) (use tamari for gluten-free)
15ml (1 tbsp) Maple syrup (for dip)
15ml (1 tbsp) Rice vinegar (for dip)
30-45ml (2-3 tbsp) Warm water (to loosen dip) (adjust to desired dip consistency)
1 Spring onion, finely sliced (optional, for garnish)
9g (1 tbsp) Toasted sesame seeds (plus extra for garnish if liked)
Method
Step 1
Preheat the oven to 200ºC and line a baking tray with baking paper.
Step 2
Make the soy-ginger glaze: combine 30ml light soy sauce, 30ml maple syrup, 15ml rice vinegar, 1 tsp grated ginger and 5ml sesame oil in a small saucepan. Stir and bring to a gentle simmer.
Step 3
Whisk the cornflour slurry (1 tsp cornflour mixed with 1 tbsp water) into the glaze and simmer for 1 minute until slightly thickened. Remove from the heat and set aside to cool slightly so it becomes glossy but not too runny.
Step 4
Arrange the 200g rice crackers in a single layer on the prepared tray. Using a pastry brush, lightly brush one side of each cracker with the glaze. Reserve any remaining glaze.
Step 5
Bake for 6-8 minutes until the glaze sets and crackers become crisp and glossy. Keep an eye so they do not burn. Remove from the oven and allow to cool on the tray; they will crisp further as they cool.
Step 6
While the crackers bake, make the sesame dip: in a mixing bowl whisk 60g tahini with 15ml light soy sauce, 15ml maple syrup and 15ml rice vinegar. Gradually whisk in 30-45ml warm water until the dip reaches a smooth, spoonable consistency. Stir in 5ml sesame oil and season to taste.
Step 7
Transfer the dip to a small serving bowl, sprinkle with 1 tbsp toasted sesame seeds and scatter sliced spring onion over the glazed crackers. Serve warm or at room temperature with extra glaze on the side for brushing if liked.
Nutritional Information
Per serving:
Energy - 370kcal
Protein - 7g
Carbohydrates - 57g
Fat - 13g
Fibre - 2.4g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use tamari instead of soy sauce for a gluten-free version. For extra crunch brush a second thin layer of glaze and briefly return to the oven, watching carefully.
