Kombu and Shiitake Dashi Crackers

Instructions

1. 1

   Rehydrate the dried shiitake mushrooms and kombu in warm water for 15 minutes. Drain, reserving the soaking liquid.

   ~15 min
2. 2

   Finely chop the rehydrated shiitake mushrooms and kombu, or process them briefly in a food processor until they form a coarse paste.

   ~5 min
3. 3

   In a medium bowl, combine the rice flour, salt, chopped mushroom and kombu mixture, and sesame oil. Gradually add the reserved soaking liquid, a tablespoon at a time, mixing until a stiff dough forms.

   ~5 min
4. 4

   Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

5. 5

   Roll out the dough very thinly on the parchment paper, aiming for about 1/16 inch thickness. You can cut it into desired cracker shapes using a knife or a pizza cutter.

   ~5 min
6. 6

   Bake for 10-15 minutes, or until the crackers are crisp and lightly golden. Keep a close eye on them as they can burn quickly due to their thinness.

   ~15 min
7. 7

   Let the crackers cool completely on the baking sheet before serving. They will become even crispier as they cool.

   ~10 min