Delicious Ohagi - Japanese Rice cake with sweet adzuki bean paste Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Ohagi - Japanese Rice cake with sweet adzuki bean paste. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Ohagi - Japanese Rice cake with sweet adzuki bean paste as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Ohagi - Japanese Rice cake with sweet adzuki bean paste recipe. This Ohagi - Japanese Rice cake with sweet adzuki bean paste make for a yummy summer dinner that you can make it easy. The Ohagi - Japanese Rice cake with sweet adzuki bean paste recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Ohagi - Japanese Rice cake with sweet adzuki bean paste recipe.

Ohagi - Japanese Rice cake with sweet adzuki bean paste.

Before preparing the dish, we have done some research on how to cook Ohagi - Japanese Rice cake with sweet adzuki bean paste easily with perfect taste. You can cook Ohagi - Japanese Rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you achieve that.

Perfect Ohagi - Japanese Rice cake with sweet adzuki bean paste Recipe Ingredients

1. Prepare 150 g of mochi rice.
2. It's 200 ml of water.
3. You need 300 g of sweet adzuki bean paste.
4. Prepare 2 Tbs of kinako, soy bean powder.
5. You need 1/2 Tbs of sugar.

How to make Ohagi - Japanese Rice cake with sweet adzuki bean paste from scracth

1. Wash the rice, place it to strainer and leave for 5 minutes to strain off the water from the rice. Put the rice into a rice cooker, add the water and cook..
2. While the rice is still warm, remove the pan from the rice cooker and crush up with a wooden pestle to make half crushed rice..
3. Wet your hands, separate the rice into 10 pieces (35g × 5 and 45g × 5) and make them into balls. Also separate adzuki bean paste into 10 pieces (40g×5 and 15g×５) and make them into balls as well..
4. Take one piece of 45g rice on your hand, gentrly spread it out by pressing, place one piece of 15g adzuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the azuki bean goes inside, the rice inside).
5. In a small bowl, mix the kinako, soy bean powder and the sugar. Roll the ohagi in the kinako mix, making sure it is covered all over..
6. Repeat the procedure in reverse. Take one piece of 40g adzuki bean paste onto your hand, gently spread it out by pressing, place one piece of 35g rice ball into the center of the azuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the rice goes inside, the azuki bean outside).