Ohagi Food
OHAGI (BOTAMOCHI)
Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls are offered to one's ancestors and eaten during the spring and autumn equinoxes in Japan. They are called Botamochi in spring and Ohagi in autumn.
Provided by Namiko Chen
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Gather all the ingredients. For an easy transfer, I use aluminum cup liners to hold Ohagi (Botamochi). You can get it in the bento section at a Japanese grocery store.
Nutrition Facts : Calories 152 kcal, Carbohydrate 31 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 31 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
OHAGI
I am posting this for the Zaar World Tour II. I have not tried this. It is compliments of http://www.kyoto-su.ac.jp/information/recipes/hagi.html. Time is a estimate. I am doing it in parts like the recipe on the site does it, so bear with me.
Provided by Creation In Hope
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- PART 'A'.
- Wash the azuki.
- Place them in a saucepan and add enough water to cover them.
- Cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
- Once in 10 minutes, add 100cc water removing the scum periodically.
- When the azuki become soft, cook over high heat and drain thoroughly.
- Then, add half sugar mixing.
- Add rest sugar and salt and mix. Turn off the heat and let azuki cool.
- PART 'B'.
- Add sugar and salt and mix.
- PART 'C'.
- Wash mochi rice right before cooking. When cooked, steam them.
- Add salt.
- Beat mochi rice with wet suriko-gi until it becomes like moti.
- Make mochi rice round like ping pong ball shape.
- PART 'D'.
- Anko - Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko, and wrap.
- Kinako - Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
- Aonori - Same as kinako.
Nutrition Facts : Calories 115.6, Fat 0.6, SaturatedFat 0.1, Sodium 39.4, Carbohydrate 27.5, Sugar 26.6, Protein 1.1
OHAGI RECIPE | BOTAMOCHI
This simple recipe makes the traditional Japanese sweet, Ohagi (Botamochi). It is traditionally eaten around the spring and autumn equinoxes in Japan. This recipe is adjustable, so you can modify ingredients and measurements according to taste.
Provided by Serena Josrin
Time 1h30m
Number Of Ingredients 8
Steps:
- To make Kinako coating, combine soybean flour, sugar, and salt and mix well. For black sesame coating, mix black sesame seeds and sugar.
- For Anko wagashi, spoon the red bean paste into your hand and shape it into the size of a ping pong ball. For Kinako and sesame version, shape it into half the size of a ping pong ball.
- Cook the glutinous and regular rice together in a rice cooker. Then, partially pound them and place them into a bowl.
- Wet hands with saltwater and shape the rice into half the size of a ping pong ball. For Kinako and sesame Ohagi, shape them into the total size of a ping pong ball.
- Spread the Anko thinly. Place the small rice ball in the centre and wrap it up with the Anko. To make with other coatings, shape them into a round sheet. Then, wrap a small Anko ball with the rice. Adjust the shape and coat with Kinako or sesame coatings.
- Place all Botamochi onto a plate and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 55 g, Protein 5 g, Fat 1 g, Sodium 133 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
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- Place the beans in a mortar and crush them roughly with a pestle, adding the sugar and the pinch of salt a little at a time. Place the bean mixture in a clean pot and cook over low heat, stirring constantly, for 5 to 10minutes. The mixture will thicken slightly. Pour into a clean bowl and let cool to room temperature.
- Wash and drain the rice. Add the water and salt and cook in an electric rice cooker. (The aim is to make slightly firmer rice, which is why less water than usual is used.) When the rice is cooked, let it rest for up to10 minutes. Sprinkle the salt on top, then semi-mash the rice using a mortarand pestle or a small wooden spoon. Divide into 14 to 16 portions and mold intoballs.
- To assemble the ohagi, first wet your hands with salted water. Shape the still-warm rice balls into ovals, cylinders or rounds. (The shape and size of ohagi, by the way, are up to you.) Cover each ball with a thin film ofchunky bean paste. Roll the balls in the sesame seeds or soybean flour mixture,covering them thoroughly, or leave them as is. You can also make a small holein the bottom of the rice balls, add a small core of red bean paste, and thenproceed with the above method for covering the ohagi. Serve within 12 hours,with plenty of hot green tea as accompaniment.
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- Daifuku. Daifuku mochi is a type of mochi that is big, soft, and round, with anko (sweet red bean paste) inside. You can also find other filling variations such as ichigo (strawberry).
- Bota Mochi (Ohagi) Bota mochi is like a daifuku turned inside out, where the mochi ball is on the inside and the filling, such as red bean paste, is coated on the outside.
- Kinako Mochi (Abekawa Mochi) This type of mochi is sprinkled in kinako (soybean powder) and sugar, and is the best when the mochi is freshly made and warm (also known as abekawa mochi).
- Kiri Mochi. Kiri mochi describes basic blocks of mochi that are cut into rectangles in its preserved state. These can be added to various dishes or grilled.
- Isobe Maki (Isobe Yaki) Isobe maki or isobe yaki is made of individual pieces of mochi that are grilled, wrapped in a sheet of nori seaweed, and dipped in soy sauce.
- Kusa Mochi. Made from yomogi (mugwort), this mochi is naturally colored green, and translates to “grass mochi.” It tends to have a leafy fragrance, often with anko red bean paste inside, and is usually sold in the springtime.
- Yatsuhashi. This is a triangle shaped mochi that originated in Kyoto. Baked or raw, they come with many possible fillings between thin layers of mochi, however they are typically made with cinnamon.
- Hanabira Mochi. With hanabira translating to “flower petal,” this mochi is in the shape of a flower petal. Usually, a thin layer of translucent white mochi surrounds a red bean and burdock root filling, whose pink color you can see peeking through the mochi.
- Sakura Mochi. An extra-sweet pink colored mochi, sakura mochi is sold in spring for hanami, cherry blossom viewing season. Usually containing red bean, it is wrapped in a salty sakura blossom leaf which is also edible, contrasting with the sweetness.
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Ohagi (Botamochi) 㠊㠯㠎 (㠼㠟も㠡) October 14, 2021 by NAMIKO CHEN, Just One Cookbook Leave a Comment Made with glutinous rice and red bean paste, these Japanese sweet rice balls are offered to one’s ancestors and eaten during the spring and autumn equinoxes in Japan.
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OHAGI (BOTAMOCHI)
Ohagi (Botamochi) Made with glutinous rice and red bean paste, these Japanese sweet rice balls are offered to one’s ancestors and eaten during the spring and autumn equinoxes in Japan. They are called botamochi in spring and ohagi in autumn. Prep Time: 1 hr. Cook Time: 1 hr. Total Time: 2 hrs.
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