Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)
Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, super easy ohagi (red bean, kinako, and black sesame). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Super Easy Ohagi (Red Bean, Kinako, and Black Sesame) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Super Easy Ohagi (Red Bean, Kinako, and Black Sesame) is something that I’ve loved my entire life. They’re nice and they look wonderful.

Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in There are also variations where the rice balls are coated with sweetened soybean flour or sweetened ground black sesame and stuffed with red bean. Ohagi, sweet rice balls, are a traditional Japanese autumnal equinox treat! Ohagi are made with glutinous rice or 'mochi' rice that is lightly pounded but the grains are still visible, unlike smooth mochi types. Another great topping idea would be to use crushed black sesame seeds with a little sugar.

To begin with this particular recipe, we have to first prepare a few components. You can cook super easy ohagi (red bean, kinako, and black sesame) using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Super Easy Ohagi (Red Bean, Kinako, and Black Sesame):
  1. Make ready Uncooked sticky (mochi) rice
  2. Take Uncooked rice
  3. Get Water
  4. Take Salt (for cooking with rice)
  5. Make ready [How to make red bean paste Recipe ID: 430850]
  6. Make ready Red beans
  7. Take Kinako
  8. Get Powdered sugar
  9. Get Salt
  10. Take Black sesame
  11. Take Powdered sugar
  12. Get Soy sauce

Although the shape and general recipe is the same, the taste of the red bean paste and the size is different from household to household. They're filled with sweet red bean paste and coated in either sweetened kinako (ground roasted soybeans), toasted black sesame, or an inverse version with sweet rice in the center and red bean on the outside. Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the simple traditional way of making them.

Steps to make Super Easy Ohagi (Red Bean, Kinako, and Black Sesame):
  1. Rinse the rice in water then drain. Then let sit in the appropriate amount of water for 3 hours (or overnight).
  2. Form the tsubu-an into balls. For tsubu-an ohagi: 40 g x 5, for kinako ohagi: 30 g x 5, for black sesame ohagi: 20 g x 5
  3. Kinako: Combine kinako, sugar and salt together.
  4. Black Sesame: Grind the black sesame and sugar.
  5. Cook the rice in a rice cooker with salt. Then, put the cooked rice in a bowl lined with plastic wrap, and smash until the texture becomes smooth.
  6. Take 40 g of rice and make into a ball.
  7. Red Bean: On plastic wrap, flatten 40 g of red beans and center the rice.
  8. Black Sesame: On plastic wrap, flatten rice and put 20 g of red beans in the center.
  9. Sprinkle the crushed black sesame.
  10. Kinako: Just like black sesame on Step 8, spread the rice then center 30 g of red bean paste.
  11. If you can't close the rice like in Step 10, having it a little open like this is ok too.
  12. Sprinkle with kinako powder.

Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the simple traditional way of making them. As a finishing touch, you can cover them with various ingredients such as sesame seeds and matcha powder. Ohagi and Botamochi are both sweet and delicious and easy to make in your own kitchen. There are really three different ways to make Ohagi and Botamochi—with red bean paste, with sesame seeds or with kinako (soybean powder)—but all of these follow the same basic recipe. 'Azuki' are small red beans and most commonly used to make sweets in Japan.

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