Kinako and Black Sesame Ohagi
Kinako and Black Sesame Ohagi

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kinako and black sesame ohagi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Kinako and Black Sesame Ohagi. Ohagi are traditional, sweet rice balls made for the buddhist Higan holiday in spring and fall, and usually coated with sweet kinako (soy bean powder) or sweet bean paste. During Higan, people pay respects to family members who have passed away, and.

Kinako and Black Sesame Ohagi is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Kinako and Black Sesame Ohagi is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook kinako and black sesame ohagi using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kinako and Black Sesame Ohagi:
  1. Take 300 ml Mochi rice also called glutinous or sweet rice
  2. Take 1 pinch salt
  3. Take ** Kinako Topping **
  4. Take 50 ml kinako powder (roasted soybean powder)
  5. Get 50 ml ground black sesame seeds
  6. Get 3 Tablespoons sugar
  7. Take ** Sweet Bean Paste Topping **
  8. Make ready Sweet red bean paste (anko), enough to cover several rice balls

Great recipe for Super Easy Ohagi (Red Bean, Kinako, and Black Sesame). A warm cup of tea embodies the season. Japanese tea and ohagi together are the perfect way to relax. You can also cook the rice in a pan.

Instructions to make Kinako and Black Sesame Ohagi:
  1. Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions.
  2. When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc. Don't over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture.
  3. After mashing, wet your hands and form golf ball-sized balls with the rice.
  4. Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated all around.
  5. For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice. Unwrap and enjoy.

When the rice is finished cooking, wetting the rice scoop will make it easier use. Prepare the balls exactly as with koshian ohagi, with the rice and koshian switched (and a smaller amount of koshian), so that the balls end up with koshian on the inside and a coating of rice on the outside. Wet your hands when working with the rice so that it doesn't stick. Ohagi (Botacmochi) are often made with only glutinous rice (sweet rice). Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.

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