Giant baked rice cracker with soy mirin glaze

Rinse two cups of white rice until the water runs a little clear, add water to the first pinky segment above the rice, and cook in a rice cooker.

Mix the cooked rice with a few glugs each of sesame oil and soy sauce until evenly pale brown.

Press into a flat round between two sheets of parchment on a sheet rack.

Bake at about 375 degrees on convection, watched until crispy, about 45 minutes total.

Brush with the soy mirin glaze.