Recipe: Perfect Kinako and Black Sesame Ohagi

Kinako and Black Sesame Ohagi. 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. Ohagi are one of the myriad ball-shaped combinations of anko and sweet rice found among Dry your hands and put a generous layer of sesame seeds — white or black — on a plate, then roll the balls Kinako is somewhat different from the soy flour commonly sold in the US.

It is a good match with Japanese tea, and they are usually served together. Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. For the other two variations, fill the rice balls with sweet red bean paste and coat them with either sweeten soybean flour (kinako) or sweetened ground black sesame seeds. You can have Kinako and Black Sesame Ohagi using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Kinako and Black Sesame Ohagi

1. You need 300 ml of Mochi rice also called glutinous or sweet rice.
2. It's 1 pinch of salt.
3. Prepare of ** Kinako Topping **.
4. You need 50 ml of kinako powder (roasted soybean powder).
5. It's 50 ml of ground black sesame seeds.
6. Prepare 3 Tablespoons of sugar.
7. You need of ** Sweet Bean Paste Topping **.
8. Prepare of Sweet red bean paste (anko), enough to cover several rice balls.

Combine ground black sesame seeds, sugar and a pinch of tiny salt in a small, rimmed plate. Once dango is relatively cool, remove from water bath. Skewer dango onto skewers in threes. Now, roll dango in the black sesame or kinako.

Kinako and Black Sesame Ohagi instructions

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..

Ohagi and Botamochi are both sweet and delicious and easy to make in your own kitchen. There are really three different ways to make Ohagi and Botamochi—with red bean paste, with sesame seeds or with kinako In a small bowl, mix three tablespoons of sugar and ground black sesame seeds. Here I have made three variations: coated with black sesame seeds; coated with kinako (toasted soy bean powder); and the most traditional form with the Botamochi or Ohagi: Sweet Japanese rice and bean cakes. Ohagi is a sweet made from glutinous rice made with azuki paste. Seasoned kombu Roasted/toasted black and white sesame seeds (to garnish) Also known as botamochi, ohagi are sweet rice balls made with glutinous rice.