Boil the adzuki beans and make the anko. Refer to (Recipe ID: 623796).
Cook the rice. Once cooked, mash the rice with a wet rolling pin and form into balls.
Since the rice balls will be covered with the anko, roll into small balls.
Combine the sesame seeds, sugar, and salt. Combine the kinako, sugar, and salt.
Place a portion of anko in the palm of your hand and spread it out. Place a ball of rice in the center and wrap it up.
Place the rice wrapped with anko in the kinako or black sesame seed mixtures, and coat completely.
250 g of adzuki beans and 180 g of sugar will yield 500 g of tsubu-an. I use 50 g of anko for each ball. I use 25-30 g of kinako.
Each ball is made with 50 g of rice.
Story Behind this Recipe
I learned this recipe from my mother. You can also make these with non-glutinous rice (they won't become hard.) "Make Ohagi with leftover rice" (Recipe ID: 2343456) Add glutinous rice to the leftover regular rice and cook it. This will keep the ohagi from becoming hard. The ratio should be 2:1.
Adjust the amount of kinako, black sesame seeds, and sugar to taste. Wrap any leftover ohagi with plastic wrap and then put into a zip bag. Remove all of the air and store in the freezer. They taste better when thawed naturally rather than microwaved. Step 7 Adjust the amount of anko to taste. You can also use store-bought.