Kinako and Black Sesame Ohagi
Kinako and Black Sesame Ohagi

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, kinako and black sesame ohagi. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Ohagi are one of the myriad ball-shaped combinations of anko and sweet rice found among Dry your hands and put a generous layer of sesame seeds — white or black — on a plate, then roll the balls Kinako is somewhat different from the soy flour commonly sold in the US.

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 is appreciated by millions daily. Kinako and Black Sesame Ohagi is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have 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:
  1. Get 300 ml Mochi rice also called glutinous or sweet rice
  2. Take 1 pinch salt
  3. Take ** Kinako Topping **
  4. Get 50 ml kinako powder (roasted soybean powder)
  5. Get 50 ml ground black sesame seeds
  6. Get 3 Tablespoons sugar
  7. Get ** Sweet Bean Paste Topping **
  8. Prepare Sweet red bean paste (anko), enough to cover several rice balls

Similar to kinako, this is also flour made from walnuts that is mixed together with sugar. The anko ohagi is the standard type of ohagi that has been enjoyed in Japan since the olden days. It is a good match with Japanese tea, and they are usually served together. Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year.

Steps 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.

They are sweet rice balls filled or coated with red bean paste. When you're ready to serve Ohagi (Botamochi), reapply the black sesame and soybean flour mixture. Ohagi is a sweet made from glutinous rice made with azuki paste. 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 In a small bowl, mix three tablespoons of sugar and ground black sesame seeds.

So that’s going to wrap it up for this exceptional food kinako and black sesame ohagi recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!