Follow these steps for perfect results
Mochi rice
Medium-grain rice
Adzuki beans
Sugar
Salt
Prepare the anko (sweet red bean paste) following a separate recipe.
Mold the completed anko paste into 32 balls, each weighing 50 grams.
Combine the mochi rice and medium-grain rice, wash thoroughly, and let drain in a sieve for 30 minutes.
Cook the rice with a water amount between that for regular and glutinous rice.
Immediately lightly mash the cooked rice with a wooden pestle coated in salt water, ensuring some individual grains remain (hangoroshi).
Moisten and wring out a tea towel.
Place an anko ball on the towel and flatten it slightly.
Place a rice ball on top of the flattened anko.
Use the towel to mold the anko around the rice, squeezing it into a ball shape.
For a smaller batch of 20 ohagi, adjust ingredient quantities as needed and repeat the same process.
Expert advice for the best results
Use high-quality mochi rice for the best texture.
Adjust the amount of sugar to your preferred sweetness level.
Ensure the rice is not overcooked to maintain the 'hangoroshi' texture.
Everything you need to know before you start
15 minutes
Anko can be made a day in advance.
Arrange ohagi on a plate, garnish with kinako (roasted soybean flour) or sesame seeds.
Serve with green tea.
Offer as a sweet treat during Ohigan and Obon festivals.
The slight bitterness of green tea complements the sweetness of the ohagi.
Discover the story behind this recipe
Traditionally made for Ohigan and Obon festivals to honor ancestors.
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