Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)

1. 1

   Rinse the rice in water then drain.

2. 2

   Then let sit in the appropriate amount of water for 3 hours (or overnight).

3. 3

   Form the tsubu-an into balls.

4. 4

   For tsubu-an ohagi: 40 g x 5, for kinako ohagi: 30 g x 5, for black sesame ohagi: 20 g x 5

5. 5

   Kinako: Combine kinako, sugar and salt together.

6. 6

   Black Sesame: Grind the black sesame and sugar.

7. 7

   Cook the rice in a rice cooker with salt.

8. 8

   Then, put the cooked rice in a bowl lined with plastic wrap, and smash until the texture becomes smooth.

9. 9

   Take 40 g of rice and make into a ball.

10. 10

    Red Bean: On plastic wrap, flatten 40 g of red beans and center the rice.

11. 11

    Black Sesame: On plastic wrap, flatten rice and put 20 g of red beans in the center.

12. 12

    Sprinkle the crushed black sesame.

13. 13

    Kinako: Just like black sesame on Step 8, spread the rice then center 30 g of red bean paste.

14. 14

    If you can't close the rice like in Step 10, having it a little open like this is ok too.

15. 15

    Sprinkle with kinako powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.