Mui
Tasty Apprentice
Hey everyone! Ready to make a crunchy, delicious snack that'll impress your friends and family? These deep-fried rice crackers, or Age Okaki, are super easy to make and so addictive! Just a few ingredients and steps to follow, and you'll have a snack that's crispy on the outside and light as air inside. Perfect for munching on any time of day. 
Ingredients:
Ingredients:
- 3 rectangle rice cakes (about 50g or 1.8oz each)
- Oil for deep-frying
- 2-3 pinches salt
- 1 teaspoon aonori (seaweed flakes, optional)
Directions:
- Slice each rice cake into 5mm thick pieces.
- Place the rice cake slices on a rack in a single layer and let them dry for about 3⅜ days. They should show cracks and may even split a bit.
- Heat oil to 160°C / 320°F in a pan or deep fryer, with the oil about 2cm deep.
- Fry the rice cake pieces in batches, cooking for about 10 minutes. The pieces will puff up and turn a light golden brown. Turn them occasionally for even cooking.
- Remove from the oil and place on a tray lined with kitchen paper to drain excess oil.
- While still hot, sprinkle with salt and aonori if using.
- Let cool before serving.
Recipe Notes:
- You can find rice cakes at Japanese or Asian grocery stores. Each cake is typically around 50g.
- Adjust the amount of salt to your taste, and feel free to experiment with other seasonings like black pepper or soy sauce.
- For drying, you can also sun-dry the rice cake pieces. Ensure they are completely dried before frying.
- Fry the pieces in small batches to avoid overcrowding the pan.
Enjoy your crispy homemade rice crackers! 
