Miso Sesame Crackers

Quick answer

Total time: 29 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Miso sesame crackers combine white miso, sesame oil, and sesame seeds in a thin flour dough.

Mix the sugar, baking soda, and salt through the flour first so these small quantities do not collect in isolated spots. In a separate bowl, loosen the miso with sesame oil and water until visible lumps disappear. This distributes the salty paste and sesame aroma evenly once the liquid meets the dry ingredients. Stir with a spatula until the dough looks shaggy, then press it briefly by hand only until it holds together. Fold in the sesame seeds without extended kneading; an elastic dough is harder to roll thin and can bake with a tougher texture. Place the dough between two sheets of parchment and roll from the center toward the edges, checking that the entire sheet is evenly thin. Remove the top sheet, cut squares, and dock each one closely with a fork so steam can escape instead of forming large bubbles. Watch the edge color during baking and rotate the tray if one side browns early. The crackers become fully crisp as they cool, with white miso providing savoriness and the sesame oil and seeds carrying the nutty finish.

Ingredients

servings

IngredientAmountUnit

all-purpose flour160 gg

white miso22 gg

sesame oil18 mlml

water55 mlml

sesame seeds18 gg

sugar8 gg

baking soda1 gg

salt1 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Preheat the oven to 175C and line a tray with parchment.

In a bowl, whisk the 160 g flour with the sugar, baking soda, and salt so the small amounts are evenly distributed before any liquid goes in.
2

Season

In a small bowl, loosen the 22 g white miso with the 18 ml sesame oil, then stir in the 55 ml water.

Smooth out visible lumps so the salty miso flavor spreads through the dough evenly.
3

Prep

Pour the miso mixture into the dry ingredients and stir with a spatula until shaggy.

Press briefly by hand just until it holds together as one dough, stopping before it becomes elastic or tough.
4

Heat

Fold in the 18 g sesame seeds, then place the dough between two parchment sheets.

Roll from the center outward to an even 2 mm or thinner, checking the edges because thick spots will bake chewy.
5

Prep

Peel off the top parchment, cut the sheet into squares, and dock each piece closely with a fork so steam can escape without forming large bubbles.
6

Heat

Bake at 175C for 12 minutes, then check the edge color.

Rotate the tray if the edges brown first and bake 1 to 2 minutes more, then cool completely on the tray until the crackers snap cleanly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: White miso is dissolved with sesame oil and water for even distribution
Finish cue: Bake at 175C for 12 minutes, then check the edge color.
Avoid this: Press briefly by hand just until it holds together as one dough, stopping before it becomes elastic or tough.
Substitution: Remove the top sheet, cut squares, and dock each one closely with a fork so steam can escape instead of forming large bubbles.
Storage and reheating: Rotate the tray if the edges brown first and bake 1 to 2 minutes more, then cool completely on the tray until the crackers snap cleanly.