Spring Botamochi and Autumn Ohagi
Spring Botamochi and Autumn Ohagi

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spring botamochi and autumn ohagi. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

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

The ingredients needed to make Spring Botamochi and Autumn Ohagi:
  1. Take 300 ml mochi rice
  2. Make ready 100 ml white rice
  3. Make ready 1/2 tsp salt
  4. Make ready Tsubu-an (sweet chunky azuki bean paste)
Instructions 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.

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