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Easy 3-color Ohagi Recipe

Easy 3-Color Ohagi Recipe
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Serving : 6
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Prepare the ingredients before making Easy 3-Color Ohagi in your home. Then, follow these steps below to serve Easy 3-Color Ohagi for your family or friends.

Ingredients: Easy 3-Color Ohagi

  • 180 ml Mochi rice
  • 190 ml Water
  • 1 pinch Salt
  • 200 grams Readymade tsubu-an (chunky sweet bean paste) and koshi-an (smooth sweet bean paste)
  • 1 tbsp ◆Kinako
  • 1 tsp ◆Sugar
  • 1 pinch ◆Salt
  • 1 1/2 tbsp ☆Black sesame seeds
  • 1 tsp ☆Sugar

How to Make Easy 3-Color Ohagi

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Easy 3-Color Ohagi in your home by yourself.

    Step 1
  • Rinse the rice, drain and put into a pot. Add the specified amount of water, and leave to soak for about 20 minutes.
  • Step 2
  • While the rice is soaking... Mix the ingredients marked ◆ together to make the kinako coating for the ohagi.
  • Step 3
  • Make the black sesame coating... Grind up the black sesame seeds well in a grinding bowl (suribachi). Add the sugar marked ☆ and mix well. (You can use pre-ground sesame seeds instead!)
  • Step 4
  • If the storebought anko (sweet bean paste) you are using is loose or watery, heat up in a pan to evaporae the moisture, and leave to cool. You should have about 200 g of anko after the moisture has evaporated.
  • Step 5
  • Cover the rice pot with a lid and start heating over high heat. When it comes to a boil, turn the heat down immediately to very low, and cook for 12 minutes. Turn off the heat, and leave the rice to steam and rest for 10 minutes.
  • Step 6
  • Sprinkle in the salt and mix well. Use a moistened pestle or rolling pin to partially crush the rice. You should still see some rice grains in the mashed up rice.
  • Step 7
  • Moisten your hands, and form 6 dumplings with the mashed rice.
  • Step 8
  • For regular ohagi: Form the dumplings into oval shapes, and cover with anko (sweet bean paste). (This is easy if you spread the anko on a piece of plastic wrap, place the rice dumpling on top and then wrap the anko around it.)
  • Step 9
  • Make the kinako ohagi: Flatten out one of the rice dumplings on a moistened palm, add 1 tablespoon of anko in the middle, wrap the rice around it, and coat the dumpling with the kinako mixture from step 2.
  • Step 10
  • Make the black sesame ohagi: Add 2 teaspoons of the ground sesame mixture from step 3 to the remaining anko. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix.
  • Step 11
  • Line them up on a plate, and the 3-colored ohagi are complete! Optionally mix in some ground sesame seeds into the anko for the black sesame ohagi.
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