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Ohagi
Sweet Rice Balls
Ohagi are traditional Japanese sweet rice balls made from glutinous rice (mochigome) and short-grain rice (uruchi), coated in sweet red bean paste (anko) or roasted soybean flour (kinako). They are often prepared during the autumn and spring equinoxes as offerings to ancestors.
๐ง ์ฌ๋ฃ
- 1 cup Mochigome (glutinous sweet rice)
- 1 cup Uruchi rice (short-grain white rice)
- 2.5 cups Water for cooking rice
- 1/2 teaspoon Salt
- 400 g Tsubuan (chunky sweet red bean paste)(Ensure it's a chunky style (tsubuan) for texture. If using smooth koshian, it will also work but have a different mouthfeel.)
- 1 cup Kinako (roasted soybean flour)(For coating. Ensure it's fresh for best flavor.)
- for dipping hands Water for wetting hands
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the mochi-gome and uruchi rice thoroughly under cold running water until the water runs clear. Drain well. Combine the rinsed rice in a rice cooker pot. Add 2.5 cups of water and the salt. Let it soak for at least 30 minutes if time permits, though this is optional if using a standard rice cooker.
โฑ๏ธ 30 minutes soaking (optional) - 2
Cook the rice mixture according to your rice cooker's instructions for white rice. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover tightly, and simmer for about 15-20 minutes, or until water is absorbed. Let it steam, covered, for another 10 minutes off the heat.
โฑ๏ธ 40 minutes (includes cooking and steaming) - 3
Transfer the cooked rice to a large bowl or a hangiri (wooden sushi rice tub). While the rice is still hot, gently mash it with a rice paddle or a sturdy spatula. The goal is to slightly break down some of the grains while leaving others intact for texture. Avoid over-mashing into a paste; you want a slightly chewy, sticky rice with discernible grains.
โฑ๏ธ 5 minutes - 4
Prepare your coating stations. Place the anko in a shallow bowl and the kinako in another shallow bowl. Have a small bowl of water nearby for wetting your hands.
โฑ๏ธ 2 minutes - 5
Wet your hands with water to prevent the sticky rice from adhering. Scoop about 1/4 cup of the warm rice mixture into your palm. Gently shape it into a ball, then flatten it into a disc about 2-3 inches in diameter. Make a slight indentation in the center.
โฑ๏ธ 10 minutes - 6
Place a generous spoonful of anko into the indentation of the rice disc. Carefully fold the rice around the anko, sealing it completely to form a smooth, round ball. Alternatively, for kinako ohagi, flatten the rice disc, press it firmly into the kinako to coat one side, then flip and coat the other side. For a fully coated kinako ohagi, you can also place the rice ball into the kinako and gently roll it to coat evenly.
โฑ๏ธ 15 minutes - 7
Repeat the shaping and coating process until all the rice mixture and coatings are used. The ohagi are best enjoyed at room temperature or slightly warm.
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โOhagi is also known as Botamochi, particularly when made with fresh spring ingredients. The name 'Ohagi' is more commonly associated with autumn.
- โThese are traditionally offered to ancestors during the Higan (equinox) periods in spring and autumn.
- โThere are two primary coating styles: fully coated with anko or kinako, or a half-and-half style where the rice is pressed into the coating.
- โFor a smoother texture, you can use koshian (smooth red bean paste) instead of tsubuan.
- โEnsure the rice is still warm when shaping; it's much easier to work with and holds its shape better.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Coat with black sesame seeds (kurogoma) mixed with a little sugar.
- Coat with matcha powder mixed with sugar for a green tea flavor.
- Add a pinch of salt to the kinako for a sweet and salty contrast.
- Use other sweet pastes like sweet potato paste or chestnut paste.