Hello everybody, it is Brad, welcome to my 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 unique. This is gonna smell and look delicious.
Kinako and Black Sesame Ohagi is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Kinako and Black Sesame Ohagi is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kinako and black sesame ohagi using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Kinako and Black Sesame Ohagi:
- Take 300 ml Mochi rice also called glutinous or sweet rice
- Prepare 1 pinch salt
- Get ** Kinako Topping **
- Get 50 ml kinako powder (roasted soybean powder)
- Get 50 ml ground black sesame seeds
- Make ready 3 Tablespoons sugar
- Make ready ** Sweet Bean Paste Topping **
- Make ready Sweet red bean paste (anko), enough to cover several rice balls
Steps to make Kinako and Black Sesame Ohagi:
- Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions.
- 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.
- After mashing, wet your hands and form golf ball-sized balls with the rice.
- 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.
- 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.
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