Recipe of Spring Botamochi and Autumn Ohagi

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spring botamochi and autumn ohagi. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spring Botamochi and Autumn Ohagi is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Spring Botamochi and Autumn Ohagi is something which I’ve loved my whole life.

Steps to Make Spring Botamochi and Autumn Ohagi

To begin with this particular recipe, we must prepare a few components. You can have spring botamochi and autumn ohagi using 4 ingredients and 14 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Spring Botamochi and Autumn Ohagi:

1. Make ready 300 ml mochi rice
2. Get 100 ml white rice
3. Prepare 1/2 tsp salt
4. Prepare Tsubu-an (sweet chunky azuki bean paste)

Instructions

Steps to make Spring Botamochi and Autumn Ohagi:

1. Prepare your tsubu-an (see this recipe for my homemade tsubu-an: https://cookpad.com/en/recipes/148675) - - https://cookpad.com/us/recipes/148675-the-ultimate-anko-paste-tsubu-an
2. Combine the mochi rice and white rice and rinse it. Add the rice to a rice cooker with the same amount of water as cooking regular white rice. Leave the rice to soak for 30 minutes then cook as usual. Steam for another 10 minutes.
3. Transfer the rice to a bowl. Using a wettened wooden pestle, half-mash the rice.
4. Using wet hands, shape the rice into the amount of botamochi and ohagi that you would like to make. Shape the tsubu-an into the same sizes.
5. Pick up the balls of tsubu-an and flatten them in the palm of your hand. Add a ball of mochi rice on top. Wrap the tsubu-an around the rice whilst perfecting the circular shape.
6. And the ohagi are done. For bigger ohagi it's better that the tsubu-an doesn't stretch all the way around. The plate won't get as dirty and the ohagi will be easier to pick up.
7. How to make 3 kinako ohagi: Combine 2 tablespoons kinako and 3/4 to 1 tablespoon sugar in a small bowl.
8. How to make 3 sesame ohagi: Ground black sesame seeds: 2 tablespoons Sugar: 3/4-1 tablespoon Combine the sesame seeds and sugar in a small bowl.
9. Make the rice balls very large, about 1.5 times the size of the ones in step 4. Make the balls of tsubuan half the size of the ones in step 4.
10. Place a rice ball on top of a sheet of cling film and flatten it out to around 10 cm diameter. Place a ball of tsubu-an on top.
11. Gather up the wrap and use it to shape ohagi into a ball.
12. Place the balls into a dish of either the kinako mixture or the sesame mixture and roll them around until completely coated. Done!
13. The center should look like this.
14. You can keep leftover ohagi in the freezer. Please freeze them while they are still soft. If you don't defrost them in the microwave they will stay soft.

As simple as that Recipe of Spring Botamochi and Autumn Ohagi

So that is going to wrap this up for this special food spring botamochi and autumn ohagi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

Print this page