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1
Rinse the rice, drain and put into a pot.
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2
Add the specified amount of water, and leave to soak for about 20 minutes.
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3
While the rice is soaking...
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4
Mix the ingredients marked together to make the kinako coating for the ohagi.
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5
Make the black sesame coating...
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6
Grind up the black sesame seeds well in a grinding bowl (suribachi).
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7
Add the sugar marked and mix well.
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8
(You can use pre-ground sesame seeds instead!)
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9
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.
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10
You should have about 200 g of anko after the moisture has evaporated.
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11
Cover the rice pot with a lid and start heating over high heat.
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12
When it comes to a boil, turn the heat down immediately to very low, and cook for 12 minutes.
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13
Turn off the heat, and leave the rice to steam and rest for 10 minutes.
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14
Sprinkle in the salt and mix well.
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15
Use a moistened pestle or rolling pin to partially crush the rice.
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16
You should still see some rice grains in the mashed up rice.
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17
Moisten your hands, and form 6 dumplings with the mashed rice.
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18
For regular ohagi: Form the dumplings into oval shapes, and cover with anko (sweet bean paste).
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19
(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.)
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20
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.
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21
Make the black sesame ohagi: Add 2 teaspoons of the ground sesame mixture from step 3 to the remaining anko.
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22
Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix.
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23
Line them up on a plate, and the 3-colored ohagi are complete!
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24
Optionally mix in some ground sesame seeds into the anko for the black sesame ohagi.
