Ohagi (Sweet Rice Balls)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 30 minutes soaking (optional)
2. 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.

   ⏱️ 40 minutes (includes cooking and steaming)
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 2 minutes
5. 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.

   ⏱️ 10 minutes
6. 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.

   ⏱️ 15 minutes
7. 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.

   ⏱️ N/A

💡 Pro Tips

• ✓Ohagi is also known as Botamochi, particularly when made with fresh spring ingredients. The name 'Ohagi' is more commonly associated with autumn.
• ✓These are traditionally offered to ancestors during the Higan (equinox) periods in spring and autumn.
• ✓There 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.
• ✓For a smoother texture, you can use koshian (smooth red bean paste) instead of tsubuan.
• ✓Ensure the rice is still warm when shaping; it's much easier to work with and holds its shape better.

🔄 Variations

• 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.

🥗 Nutrition

Per serving