Arare

Instructions

1. Rinse the glutinous rice until the water runs clear, then soak it for 4 hours.
2. Steam the rice for 30 minutes, then spread it on a tray and air-dry it for a few hours.
3. Cut the dried rice into small cubes or grain shapes and let them dry for another 1 to 2 days until very hard.
4. Deep-fry the pieces in oil heated to 170 °C, in small batches, until they puff up and turn golden.
5. Drain them on paper towels.
6. Heat the soy sauce, mirin and sugar in a small saucepan until slightly thickened.
7. Coat the arare with the sauce, then sprinkle with crumbled nori and sesame.