How to make Ohagi with rice cooker & a history about Ohagi and a seasonal event, Higan

Ingredients

• 0.5 lb Glutinous Rice (Mochi Rice) (short‑grain glutinous rice, rinsed and soaked)
• 0.33 lb Short‑Grain Rice (Japanese Rice) (regular short‑grain sushi rice)
• 1.4 cup Water (use the rice‑cooker measuring cup; slightly less than the standard US cup)
• 0.5 oz Granulated Sugar (adds a subtle sweetness to the rice)
• 0.5 tsp Salt (enhances flavor of the rice)
• 2 oz Azuki Bean Paste (Anko) (sweet red bean paste, store‑bought or homemade)
• 2 oz Soybean Powder (Kinako) (roasted soy flour, used for coating)
• 0.5 oz Granulated Sugar (for coating) (mixes with kinako for sweet coating)
• 0.02 tsp Salt (for coating) (just a pinch to balance kinako sweetness)
• 1 oz Black Sesame Seeds (toasted and ground)
• 0.5 oz Granulated Sugar (for sesame coating) (adds sweetness to sesame coating)
• 1 sheet Nori Seaweed Sheet (cut into strips for coating)

Instructions

1. Rinse and Soak the Rice

   Place the glutinous rice and short‑grain rice together in a fine mesh sieve. Rinse under cold running water until the water runs clear, then transfer to a bowl and soak in water for about 1 hour.

   Time: PT1H

2. Drain and Measure Water

   After soaking, drain the rice well. Transfer the rice back to the rice cooker bowl and add 1.4 US cups of water (use the rice‑cooker measuring cup). Add 0.5 oz sugar and 0.5 tsp salt, then close the lid.

   Time: PT5M

3. Cook the Rice

   Turn on the rice cooker and let it finish its cycle (approximately 30 minutes). Once the cooker switches to 'warm', let the rice sit for 5 more minutes.

   Time: PT30M

4. Half‑Smash the Cooked Rice

   Using a rice scooper or wooden spatula, gently press the rice to break up large clumps, but keep some whole grains visible. The goal is a semi‑mashed, sticky consistency.

   Time: PT5M

5. Shape Rice Balls

   Wet your hands with a little water to prevent sticking. Take about 1 oz of the half‑smashed rice and roll it into a smooth ball. Place the balls on a plate. Repeat for 8 balls.

   Time: PT10M

6. Prepare Kinako (Soybean Powder) Coating

   In a mixing bowl combine 2 oz kinako, 0.5 oz sugar, and a pinch of salt. Stir until evenly mixed.

   Time: PT5M

7. Prepare Black Sesame Coating

   Toast the black sesame seeds briefly in a dry pan, then grind them in a blender for a few seconds. Mix the ground sesame with 0.5 oz sugar in a bowl.

   Time: PT5M

8. Coat the Rice Balls

   Lay a sheet of plastic wrap on the counter. Place a rice ball on the wrap, then spread a thin layer of azuki bean paste over the top (or dip the ball into the paste). Roll the ball in the kinako mixture, then in the black sesame mixture, or finally in nori strips, depending on the desired flavor. Pat gently to adhere the coating.

   Time: PT15M

9. Finish and Serve

   Arrange the coated ohagi on a serving plate. Serve at room temperature or slightly chilled.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

2 g

Fiber

2 g