|
|
|
|
|
Ohagi Recipe
|
Hmm, so you wanna make Ohagi huh? Wow - you're crazy (I mean that in the best way possible) JUST KIDDING ^_^x. But seriously, It's not exactly hard to make, but it will take a while and some of the ingredients are not exactly things you see in the supermarket everyday. You'll have to look around a bit. In other words this is for the serious hard-core Kenshin fan, or for those who have a lot of time on their hands.
The following recipe was taken from the book "Japanese Cooking, A Simple Art" by Shizuo Tsuji. I didn't have to look very hard for it since my mom is Japanese and has all sorts of Japanese cook books and whatnot.
Historical Note: Ohagi gets its name from hagi, which is willowy bush clover of autumn. The Japanese traditionally only used to serve it during the Autumn Equinox celebration.
ingredients: (makes 12 balls)
1 cup glutinous rice
1 cup short-grain rice
1/4 tsp salt
lightly salted water (to dampen hands)
6 tablespoons kinako (roasted soybean flour) mixed with 4 tablespoons superfine granulated sugar
pinch of salt
2 2/3 cups (800g) pureed or chunky sweet red-bean paste
|
|
recipe for pureed sweet red-bean paste: (note: this recipe only makes 2 cups so be sure to make a little extra.)
1 cup azuki beans (can be found in most supermarkets in the U.S.)
1 ? cups sugar
pinch of salt
to prepare: Wash auzki beans and place in large saucepan full of water. Add 5 cups water to pan containing beans and bring to boil rapidly. When water starts boiling, reduce heat to low, cover pot, and simmer beans slowly till soft. When beans are soft, pour hot water into a bowl. Place a sieve over the bowl, pour beans onto the sieve mesh and mash. (The palm of your hand is excellent for this job) so that the pulp is strained through into the water but the bean skins remain on the sieve. Pour the watery pulp mixture into a cotton bag. Squeeze out all the water. What remains in the bag is unsweetened, pureed an. Put the unsweetened an in a saucepan. Add sugar, place over low heat, and stir with wooden paddle or spoon, using only a back-and-fourth stroke. If the paste is stirred in a circular motion, it will loose its luster. When the past is as nearly as thick as miso, (Japanese fermented bean paste), turn off the heat. Add salt and mix well.
recipe of chunky red-bean paste:
1 cup azuki beans
1 cup sugar
pinch of salt.
to prepare:wash beans and place in large saucepan full of water. Bring just to a boil, then drain and discard water. Add about e cups water to beans in par and simmer over medium heat, covered, until bean are very soft. Add more water when necessary tp prevent dehydration, but water should be almost entirely reduced when beans are done. Add sugar and stir with wooden paddle or spoon over low heat the beans are so soft that some will disintegrate while stirring. You want a thick mixture in which the beans are half crushed. Add the salt and mix well. The paste should be softer than miso (Japanese fermented bean paste).
|
|
to prepare: Combine rices, wash and boil. (I'm assuming you already know how to boil rice, no da!) After the rice has been removed from heat and has rested for 5 to 10 min, uncover and lightly salt the top. Mix. Then with a wooden pestle or a large spoon, mash the rice until the grains are half crushed. While the rice is still warm and malleable, form into balls as described as below.
To form the balls:
Dampen your hand with salted water and pat hot rice into spheres or ovals about the size of golf balls. Cover with a thin outer layer of room-temperature sweet red-bean paste. (Either pureed or chunky, as you prefer.), about an 1/8 inch (1/2 cm) thick.
|
<< go back
|
|
|
|
