Black Rice and Koshi-an Koshi-An Ohagi
Black Rice and Koshi-an Koshi-An Ohagi

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, black rice and koshi-an koshi-an ohagi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Black Rice and Koshi-an Koshi-An Ohagi is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Black Rice and Koshi-an Koshi-An Ohagi is something which I’ve loved my entire life. They are nice and they look fantastic.

Save on the Koshi Set (Koshi Terra, Aqua, Aria and Ignis). Have you ever wondered why the Koshi Chimes are so special? Click and listen to the sound. While the rice is cooking, prepare the anko.

To begin with this recipe, we have to first prepare a few components. You can have black rice and koshi-an koshi-an ohagi using 4 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Black Rice and Koshi-an Koshi-An Ohagi:
  1. Prepare 360 ml 1.4 cups Sticky Rice, 0.4 cup White Rice, 0.2 cup Black Rice
  2. Make ready 300 grams Koshi-an (store-bought)
  3. Get 3 tbsp Raw cane sugar
  4. Prepare 1/4 tsp Salt

Grab enough rice for one ohagi from the rice cooker and. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix. See recipes for Kinako and Black Sesame Ohagi too. Ohagi * Specific raw material: None.

Steps to make Black Rice and Koshi-an Koshi-An Ohagi:
  1. Mix the rice together and let it soak overnight.
  2. Prepare 10 koshi-an balls (30g each, about 2 tablespoons).
  3. Cook the rice in the rice cooker as you do normally, then let sit for 10 minutes.
  4. Wet the rice scoop and put the rice into a large bow. Add sugar cane and mix with a rice spatula.
  5. Mix in salt, and continue mixing with a moistened rice spatula.
  6. Smash the rice with a pestle until they are about half crushed.
  7. With plastic wrap in one hand, take a handful of rice, cover with another layer of plastic wrap, and flatten into a circle (about 10 cm).
  8. Put the prepared koshi-an in the center.
  9. On a flat workspace, place the ohagi so they don't touch each other.
  10. Here's a shiro-an (white bean paste) version.

See recipes for Kinako and Black Sesame Ohagi too. Ohagi * Specific raw material: None. We have Ohagi (sweet rice ball) coated with koshi-an, tsubushi-an, matcha (green powdered tea), and kinako (powdered blue soybean flour with sugar). Eitaro makes them from domyojiko (dried and granulated glutinous rice flour) to give a smooth taste. Please try them in the spring and autumn equinoctial periods.

So that’s going to wrap this up with this special food black rice and koshi-an koshi-an ohagi recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!