Oden
105 min · 179 kcal · 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.
Instructions
- 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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