Wash the mochi rice right before you cook. Cook in a rice cooker with 2 cups of water (not listed). (This is the same as when you cook regular white rice).
Leave to stand for 10 minutes once it's cooked to steam. (Leave the rice cooker with the lid closed.)
Take the inside pot and sprinkle salt while the rice is still hot. Using a dampened pestle, mash the rice grains until it is still a bit lumpy.
If you mash the rice completely, it will become mochi. Spread katakuriko on your hands and roll the mochi into a ball. Dust a plate with katakuriko and transfer the mochi to the plate.
Use about 1 g (1/5 teaspoon) of salt; a pinch of salt. A pinch is the amount you can hold between your forefinger, middle finger, and thumb.
While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape.
For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough.
Combine the kinako powder, sugar and salt in a shallow container and mix well. Dust the rice cakes (Step 7) while rolling in the container.
Flatten a tablespoon of anko bean paste in a moistened and tightly wrung cloth. Place a plain rice ball (Step 6) on it and wrap the anko around the rice ball, rolling it out with your fingers.
Story Behind this Recipe
This is my family's recipe for Ohagi.
Complete the process up to making the rice balls (Step 6) while the rice dough is still hot. If you use ready made anko bean paste, evaporate the moisture by microwaving (500W) for 4 minutes. If you want to make mochi, wet a pestle with hot water.