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1
Combine the wheat flour and salt in a bowl. Add the water gradually, mixing until a firm, smooth dough forms. The dough should hold its shape when pressed between the fingers without sticking — neither wet nor crumbly.
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2
Divide the dough into equal portions of approximately 40 g each and roll into compact balls. If using sesame seeds, peanuts, or kinako, press the topping into the surface of each ball at this stage.
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3
Heat the cast-iron katagata mould over charcoal or a gas flame until thoroughly and evenly hot across both plates. This is where the dish lives or dies: uneven heat creates thick and thin sections that cook at different rates, producing patches that are raw at the centre and scorched at the edges. The mould is ready when a few drops of water evaporate immediately on contact.
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4
Place one dough ball at the centre of the lower plate. Close the mould firmly and press down with steady, even pressure to distribute the dough uniformly to the edges of the decorative pattern. Cook for approximately 1 minute.
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5
Turn the mould over and cook the second side for approximately 1 minute more. The total pressing time is approximately 2 minutes. Open the mould: the cracker should be fully dry throughout, a uniform pale gold, and carry a clean impression of the decorative pattern. An underbaked cracker will appear dull and flex rather than snap.
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6
Remove the cracker and allow it to cool on a rack. It will crisp fully as it cools. The finished senbei should snap cleanly with no soft or yielding centre.
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7
For senbei jiru: bring the broth to a simmer, dissolve in the miso, and add the pork and vegetables. In the final 2 minutes of cooking, break the senbei into large pieces and add them to the soup. They will soften slightly and absorb the broth while retaining some structure — pleasantly chewy, not dissolved. Serve immediately.