Ohagi-style Brown Rice Balls with Sesame Kinako Coating
Ohagi-style Brown Rice Balls with Sesame Kinako Coating

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ohagi-style brown rice balls with sesame kinako coating. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Ohagi-style Brown Rice Balls with Sesame Kinako Coating is something which I have loved my entire life. They are nice and they look wonderful.

Simple ohagi consist of a ball of coarse sweet rice surrounded by a layer of sweet anko bean paste. Another type of ohagi are inverted, with the rice on Kinako is somewhat different from the soy flour commonly sold in the US. Standard soy flour is made up of either whole ground soybeans or defatted.

To begin with this recipe, we must 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:
  1. Get 1 cooked rice: 1 rice bowl's worth Brown rice
  2. Take 1 tbsp Ground black sesame seeds
  3. Prepare 1 tbsp Kinako
  4. Take 1 tsp Raw beet sugar (or white sugar)

It is sticky rice ball coated with sweet red bean paste. Ohagi is a sweet made from glutinous rice made with azuki paste. 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.

Instructions to make Ohagi-style Brown Rice Balls with Sesame Kinako Coating:
  1. Combine the sesame seeds, kinako, and sugar into a small bowl and mix.
  2. Divide the brown rice up into 4-6 parts. Wrap each piece with cling wrap and twist-tie into a ball.
  3. Add the balls to the Step 1 mixture of dry ingredients, and lightly shake the bowl to coat.
  4. Transfer to a serving plate and they're done. Top with plenty of the remaining sesame and kinako and enjoy.

In this post we'll cover Ohagi is a traditional Japanese dessert made of sweet rice balls and a red bean paste. 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. Ohagi sweet to your cup of tea.

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