Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ohagi-style brown rice balls with sesame kinako coating. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover).
Ohagi-style Brown Rice Balls with Sesame Kinako Coating is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Ohagi-style Brown Rice Balls with Sesame Kinako Coating is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook ohagi-style brown rice balls with sesame kinako coating using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Ohagi-style Brown Rice Balls with Sesame Kinako Coating:
- Take 1 cooked rice: 1 rice bowl's worth Brown rice
- Make ready 1 tbsp Ground black sesame seeds
- Make ready 1 tbsp Kinako
- Prepare 1 tsp Raw beet sugar (or white sugar)
The usual version of ohagi is one with red bean paste ball with sweet rice ball inside. The sweet rice ball is then covered with roasted soybean powder or black sesame seeds. Ohagi is a sweet made from glutinous rice made with azuki paste. Ohagi is a traditional Japanese dessert made of sweet rice balls and a red bean paste.
Instructions to make Ohagi-style Brown Rice Balls with Sesame Kinako Coating:
- Combine the sesame seeds, kinako, and sugar into a small bowl and mix.
- Divide the brown rice up into 4-6 parts. Wrap each piece with cling wrap and twist-tie into a ball.
- Add the balls to the Step 1 mixture of dry ingredients, and lightly shake the bowl to coat.
- Transfer to a serving plate and they're done. Top with plenty of the remaining sesame and kinako and enjoy.
The rice is made from both Japanese and glutinous rice. These particular types of rice are quite versatile and can be cooked with a variety of methods and will still turn out as expected. This type is known as Kinako. Typically, Japanese rice balls are wrapped in nori—dried seaweed—or rolled in sesame seeds. You can also consider topping your onigiri with shichimi togarashi—a Japanese spice made out of the orange peel, ground sesame seeds, as well as chili pepper.
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