Ohagi

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 300 g beans
• 1 3/4 cups sugar
• 1/2 cup soy flour, kinako
• 1/4 cup sugar, actually says (half cut)
• 1/8 teaspoon salt, calls for little
• 200 g mochi rice
• 1/8 teaspoon salt, calls for little
• 200 ml water
• 1/2 cup green nori seaweed flakes, actually called for aonori but would not let me use this ingredient

Recipe

• 1 part 'a'.
• 2 wash the azuki.
• 3 place them in a saucepan and add enough water to cover them.
• 4 cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
• 5 once in 10 minutes, add 100cc water removing the scum periodically.
• 6 when the azuki become soft, cook over high heat and drain thoroughly.
• 7 then, add half sugar mixing.
• 8 add rest sugar and salt and mix. turn off the heat and let azuki cool.
• 9 part 'b'.
• 10 add sugar and salt and mix.
• 11 part 'c'.
• 12 wash mochi rice right before cooking. when cooked, steam them.
• 13 add salt.
• 14 beat mochi rice with wet suriko-gi until it becomes like moti.
• 15 make mochi rice round like ping pong ball shape.
• 16 part 'd'.
• 17 anko - put 1 tablespoons anko on hand. then, put rounded mochi rice on anko, and wrap.
• 18 kinako - add 1 teaspoons anko in mochi rice. and cover kinako with mochi rice.
• 19 aonori - same as kinako.