Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)

Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)

Relax with ohagi in three flavors; delicious red bean, lightly sprinkled kinako, and fragrant black sesame seed .

Ingredients: 15

Uncooked sticky (mochi) rice
250 g
Uncooked rice
50 g
300 g
Salt (for cooking with rice)
1/3 teaspoon
[How to make red bean paste Recipe ID: 430850]
Red beans
450 g
3 tablespoons
Powdered sugar
3 tablespoons
a small amount
Black sesame
4 tablespoons
Powdered sugar
2 tablespoons
Soy sauce
1 teaspoon


1. Rinse the rice in water then drain. Then let sit in the appropriate amount of water for 3 hours (or overnight).
2. Form the tsubu-an into balls. For tsubu-an ohagi: 40 g x 5, for kinako ohagi: 30 g x 5, for black sesame ohagi: 20 g x 5
3. Kinako: Combine kinako, sugar and salt together.
4. Black Sesame: Grind the black sesame and sugar.
5. Cook the rice in a rice cooker with salt. Then, put the cooked rice in a bowl lined with plastic wrap, and smash until the texture becomes smooth.
6. Take 40 g of rice and make into a ball.
7. Red Bean: On plastic wrap, flatten 40 g of red beans and center the rice.
8. Black Sesame: On plastic wrap, flatten rice and put 20 g of red beans in the center.
9. Sprinkle the crushed black sesame.
10. Kinako: Just like black sesame on Step 8, spread the rice then center 30 g of red bean paste.
11. If you can't close the rice like in Step 10, having it a little open like this is ok too.
12. Sprinkle with kinako powder.

Story Behind this Recipe

A warm cup of tea embodies the season. Japanese tea and ohagi together are the perfect way to relax.