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1
Prepare your tsubu-an (see this recipe for my homemade tsubu-an: https://cookpad.com/en/recipes/148675)
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2
Combine the mochi rice and white rice and rinse it.
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3
Add the rice to a rice cooker with the same amount of water as cooking regular white rice.
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4
Leave the rice to soak for 30 minutes then cook as usual.
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5
Steam for another 10 minutes.
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6
Transfer the rice to a bowl.
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7
Using a wettened wooden pestle, half-mash the rice.
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8
Using wet hands, shape the rice into the amount of botamochi and ohagi that you would like to make.
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9
Shape the tsubu-an into the same sizes.
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10
Pick up the balls of tsubu-an and flatten them in the palm of your hand.
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11
Add a ball of mochi rice on top.
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12
Wrap the tsubu-an around the rice whilst perfecting the circular shape.
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13
And the ohagi are done.
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14
For bigger ohagi it's better that the tsubu-an doesn't stretch all the way around.
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15
The plate won't get as dirty and the ohagi will be easier to pick up.
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16
How to make 3 kinako ohagi: Combine 2 tablespoons kinako and 3/4 to 1 tablespoon sugar in a small bowl.
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17
How to make 3 sesame ohagi: Ground black sesame seeds: 2 tablespoons Sugar: 3/4-1 tablespoon Combine the sesame seeds and sugar in a small bowl.
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18
Make the rice balls very large, about 1.5 times the size of the ones in step 4.
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19
Make the balls of tsubuan half the size of the ones in step 4.
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20
Place a rice ball on top of a sheet of cling film and flatten it out to around 10 cm diameter.
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21
Place a ball of tsubu-an on top.
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22
Gather up the wrap and use it to shape ohagi into a ball.
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23
Place the balls into a dish of either the kinako mixture or the sesame mixture and roll them around until completely coated.
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24
Done!
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25
The center should look like this.
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26
You can keep leftover ohagi in the freezer.
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27
Please freeze them while they are still soft.
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28
If you don't defrost them in the microwave they will stay soft.
