Kinako and Black Sesame Ohagi
Kinako and Black Sesame Ohagi

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kinako and black sesame ohagi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Kinako and Black Sesame Ohagi is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Kinako and Black Sesame Ohagi is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have kinako and black sesame ohagi using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kinako and Black Sesame Ohagi:
  1. Make ready 300 ml Mochi rice also called glutinous or sweet rice
  2. Make ready 1 pinch salt
  3. Make ready ** Kinako Topping **
  4. Get 50 ml kinako powder (roasted soybean powder)
  5. Take 50 ml ground black sesame seeds
  6. Take 3 Tablespoons sugar
  7. Prepare ** Sweet Bean Paste Topping **
  8. Get Sweet red bean paste (anko), enough to cover several rice balls
Instructions to make Kinako and Black Sesame Ohagi:
  1. Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions.
  2. When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc. Don't over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture.
  3. After mashing, wet your hands and form golf ball-sized balls with the rice.
  4. Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated all around.
  5. For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice. Unwrap and enjoy.

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