Ohagi

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • Part A
  • 300
    g beans
  • 1 34
    cups sugar
  • Part B
  • 12
    cup soy flour, kinako
  • 14
    cup sugar, actually says (half cut)
  • 18
    teaspoon salt, calls for little
  • Part C
  • 200
    g mochi rice
  • 18
    teaspoon salt, calls for little
  • 200
    ml water
  • Part D
  • 12
    cup green nori seaweed flakes, actually called for aonori but would not let me use this ingredient
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DIRECTIONS

  • PART 'A'.
  • Wash the azuki.
  • Place them in a saucepan and add enough water to cover them.
  • Cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
  • Once in 10 minutes, add 100cc water removing the scum periodically.
  • When the azuki become soft, cook over high heat and drain thoroughly.
  • Then, add half sugar mixing.
  • Add rest sugar and salt and mix. Turn off the heat and let azuki cool.
  • PART 'B'.
  • Add sugar and salt and mix.
  • PART 'C'.
  • Wash mochi rice right before cooking. When cooked, steam them.
  • Add salt.
  • Beat mochi rice with wet suriko-gi until it becomes like moti.
  • Make mochi rice round like ping pong ball shape.
  • PART 'D'.
  • Anko - Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko, and wrap.
  • Kinako - Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
  • Aonori - Same as kinako.
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