Zosui
45 min · 337 kcal · Snacks · Japanese
Japanese
Nambu sembei
A crisp, plain-tasting wheat cracker from the old Nanbu district of northern Japan, studded with toasted white sesame and pressed thin in a hot iron pan until it blisters and snaps. Nothing but flour, salt, water and sesame — the flavour comes from the long, slow toasting.
Method
- Whisk 150 g of plain wheat flour with 2 g of fine sea salt in a bowl. Pour in 70 ml of warm water in three additions, stirring with chopsticks or your fingertips until the flour gathers into rough, shaggy lumps with no dry powder left.
- Turn the dough onto an unfloured work surface and knead firmly for 8-10 minutes, folding it over on itself and pushing with the heel of your hand. It should be stiff — much firmer than bread dough — and finish smooth, matt and springy. Wrap in cling film and rest at room temperature for 30 minutes so the gluten relaxes and the dough rolls without shrinking back.
- Unwrap and divide the dough into 6 equal pieces, rolling each into a tight ball between your palms. Keep them covered with a damp cloth while you work so the surfaces do not skin over.
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707kcal
25gprotein
108gcarbs
19gfat
16gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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