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1
Rinse the mochi rice, and put it into a microwaveable casserole dish (or similar) then add the water.
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2
Leave to soak for more than 30 minutes, an hour if possibe.
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3
Make six 10 g balls of anko.
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4
They don't have to be perfectly formed, as long as they are in lumps.
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5
(These are for the sesame seed and kinako versions.)
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6
Make three 40 g balls of anko.
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7
(These are for the anko versions.)
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8
For both sizes of anko balls, you only need to measure the first ones and then eyeball the rest to match in size.
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9
Combine the * sesame seeds and sugar and grind them up lightly.
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10
Combine the kinako and sugar, too.
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11
Cover the Step 1 mochi rice with a lid or plastic wrap and microwave for 6 minutes.
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12
Mix it up with a rice paddle, and microwave for an additional 4 minutes.
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13
When it has finished cooking in the microwave, cover with a tightly wrung out moistened kitchen towel and leave for 5 minutes.
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14
After 5 minutes, mash up the rich with a pestle.
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15
(You can buy a mortar and pestle at a 100 yen shop.)
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16
Moisten your hands and divide the mashed rice into three 30 g balls (for the anko version) and six 40 g lumps (for the sesame and kinako versions).
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17
Form about 4 cm long rice balls.
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18
These are for the anko-coated ohagi, so there's no anko inside them.
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19
Flatten out a 40 g portion rice from Step 8 with moistened hands.
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20
Put an anko ball from Step 2 (10 g each) on top of the rice and form into a ball.
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21
Make 6 like this, and coat 3 in the sesame-sugar mix and 3 in the kinako-sugar mix made in Step 4.
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22
The sesame and kinako ohagi are done.
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23
To make the anko ohagi, spread out a 40 g anko ball (made in Step 3) and wrap it around the small rice ball you made in Step 8 from the bottom to the top.
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24
Spread out the anko so that the rice can't be seen anymore.
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25
Done.
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26
Arrange them with the nicer side facing up.
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27
Even some store-made ohagi have some of the rice peeking through, so ~
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28
This is how the sesame seed and kinako ohagi look when cut.
