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1
On the previous night, combine the beans and three times the amount of water in a saucepan and bring to a boil.
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2
Continue to cook for about 10 minutes.
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3
Discard the water and the same amount of fresh water and bring to a boil again.
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4
Cook for 30 minutes and turn off the heat.
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5
Leave to stand overnight.
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6
You will see the beans plump the next day.
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7
Cook until very tender (when you can easily crush them with your fingers).
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8
After cooking for 15 minutes, the beans will be very tender.
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9
Drain the beans in a colander and return to the pot.
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10
Add sugar to Step 3.
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11
After the sugar dissolves, add salt.
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12
Ensuring that the bottom of the pan does not burn, mash the adzuki beans with a wooded pestle and keep on cooking and stirring for 10 to 15 minutes.
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13
When you add sugar, it will draw out the water, but keep on cooking until a line can be drawn when you run a wooden spatula along the bottom of the pan.
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14
Rinse the rice and mochi rice and put in a rice cooker with salt.
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15
Fill with water up to the mark for making 3 rice cooker cups of rice.
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16
Cook.
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17
After the rice is cooked, mash the rice with a wooden pestle.
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18
Prepare the kinako, anko and water.
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19
Make ohagi while the rice is still hot.
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20
Make rice balls and flatten into rounds.
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21
Place a small portion of aduki bean paste on the flattened rice and shape into balls.
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22
If you make the surface of the rice balls smooth, the result will look better after dusting with kinako powder.
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23
Dust the rice balls with kinako powder (use chopsticks when you do this by yourself).
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24
After this, make small rice balls with the leftover rice and make adzuki ohagi.
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25
Place a rice ball on your palm and cover with anko.
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26
All done!
