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In a small frying pan, combine the mirin and soy sauce. Place the pan over medium heat.

Simmer the mixture, stirring occasionally, until it reduces significantly and is filled with lots of small bubbles. This is crucial for achieving a crispy cracker. Do not rush this step.

Remove the pan from the heat. Add the sesame seeds to the reduced mirin and soy sauce mixture. Stir well until all the sesame seeds are thoroughly coated.

Lay one sheet of baking paper on a clean work surface. Spoon the sesame seed mixture onto the center of the baking paper.

Place a second sheet of baking paper over the sesame seed mixture. Using a rolling pin, spread the mixture as thinly and evenly as possible between the two sheets of baking paper.

Transfer the flattened sesame cracker (still between the baking paper sheets) to the refrigerator. Chill until it becomes firm and brittle, about 30 minutes.

Once firm, remove the top sheet of baking paper. Break the large sesame cracker into smaller, bite-sized pieces.

Store the Goma Okoshi in an airtight container in the refrigerator to maintain its crispness.


In a small frying pan, combine the mirin and soy sauce. Place the pan over medium heat.

Simmer the mixture, stirring occasionally, until it reduces significantly and is filled with lots of small bubbles. This is crucial for achieving a crispy cracker. Do not rush this step.

Remove the pan from the heat. Add the sesame seeds to the reduced mirin and soy sauce mixture. Stir well until all the sesame seeds are thoroughly coated.

Lay one sheet of baking paper on a clean work surface. Spoon the sesame seed mixture onto the center of the baking paper.

Place a second sheet of baking paper over the sesame seed mixture. Using a rolling pin, spread the mixture as thinly and evenly as possible between the two sheets of baking paper.

Transfer the flattened sesame cracker (still between the baking paper sheets) to the refrigerator. Chill until it becomes firm and brittle, about 30 minutes.

Once firm, remove the top sheet of baking paper. Break the large sesame cracker into smaller, bite-sized pieces.

Store the Goma Okoshi in an airtight container in the refrigerator to maintain its crispness.
