Homemade Japanese Rice Crackers (Kakimochi)
Crispy, savory, and utterly addictive, these homemade rice crackers are a perfect snack with green tea. Made from dried mochi and seasoned simply with salt, soy sauce, or furikake, they're surprisingly easy to make at home.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyMedium
- Servings2
These homemade kakimochi (also known as okaki) are a delightful Japanese snack that you can easily prepare in your own kitchen. The process starts with cutting fresh or dried mochi into small pieces and letting them air-dry for about a week until they become hard and flaky.
Once dried, the mochi pieces are deep-fried until they puff up and turn golden brown. The result is a light, crunchy cracker that you can season with salt, soy sauce, or furikake. Enjoy them fresh for the best texture, and pair them with a cup of hot green tea for a truly authentic experience.
Ingredients
Converted amounts are rounded.
Method
- Cut the 4 mochi pieces into small slices about ⅛ inch (3 mm) thick. If the mochi is hard, use the heel of a knife and press down firmly. Arrange the slices in a single layer on a tray or wire rack. Let them air-dry in a well-ventilated area for at least 7–10 days, until they become hard, cracked, and flaky. Avoid touching them during drying.
- Alternatively, you can bake the mochi pieces at 400°F for 15 minutes. For a convection oven, reduce the temperature by 25°F. Lightly brush with oil and season with salt before baking if desired.
- Pour neutral oil into a deep frying pan or cast iron skillet to a depth of about ¾ inch (2 cm). Heat the oil over medium heat to 340°F. Use a thermometer for accuracy. Add a few mochi pieces first; if small bubbles appear around them, add more in a single layer, leaving space so they can expand. Do not overcrowd.
- Fry the mochi pieces until they turn white and start to puff up. Flip each piece and continue frying until puffed and lightly golden. Then increase the heat to bring the oil to 350°F and fry until golden brown all over.
- Remove the kakimochi with a slotted spoon and place on a wire rack or paper towel-lined plate. While still hot, season with salt. Optionally, sprinkle with furikake or brush with soy sauce (reduce salt if using soy sauce).
- Serve immediately. For best texture, consume the same day. Store leftovers in an airtight container at room temperature for up to a few days.
💡 Tips
- Use a thermometer to maintain the correct oil temperature; this ensures even puffing and prevents burning.
- Do not overcrowd the pan when frying, as the mochi pieces need space to expand.
- Season the crackers while they are still hot so the salt or seasoning sticks well.
Inspired by a recipe from Just One Cookbook