Rinse the rice in water then drain. Then let sit in the appropriate amount of water for 3 hours (or overnight).
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
Kinako: Combine kinako, sugar and salt together.
Black Sesame: Grind the black sesame and sugar.
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.
Take 40 g of rice and make into a ball.
Red Bean: On plastic wrap, flatten 40 g of red beans and center the rice.
Black Sesame: On plastic wrap, flatten rice and put 20 g of red beans in the center.
Sprinkle the crushed black sesame.
Kinako: Just like black sesame on Step 8, spread the rice then center 30 g of red bean paste.
If you can't close the rice like in Step 10, having it a little open like this is ok too.
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.
You can also cook the rice in a pan. When the rice is finished cooking, wetting the rice scoop will make it easier use. If you have cheesecloth available for handling the rice, it will not harden as quickly and won't stick as easily.