Ohagi (Botamochi)
A recipe for Ohagi that achieves a chewy texture easily by cooking regular rice and mochi together in a rice cooker, without needing glutinous rice. The handmade sweet red bean paste (tsubu-an) has a gentle sweetness, making it perfect for the equinox season (Ohigan) or as a treat for guests.
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🍳 Cooking Flow
1. Blanch the adzuki beans for 5 minutes, change the water, and simmer for 50–60 minutes until soft enough to crush with your fingers. → 2. Reduce the cooking liquid, add sugar in two stages while lightly crushing the beans, then stir in salt and let cool. → 3. Cook the rinsed rice and cubed mochi together in a rice cooker using the standard setting. → 4. Mash and mix the cooked rice, then divide into 9 equal portions (approx. 40–45g each) and shape into balls. → 5. Spread the red bean paste on plastic wrap, wrap the rice ball with it, and shape to finish.
Cooking Steps
Brief Cooking Order
1. Blanch the adzuki beans for 5 minutes, change the water, and simmer for 50–60 minutes until soft enough to crush with your fingers. → 2. Reduce the cooking liquid, add sugar in two stages while lightly crushing the beans, then stir in salt and let cool. → 3. Cook the rinsed rice and cubed mochi together in a rice cooker using the standard setting. → 4. Mash and mix the cooked rice, then divide into 9 equal portions (approx. 40–45g each) and shape into balls. → 5. Spread the red bean paste on plastic wrap, wrap the rice ball with it, and shape to finish.
Introduction
A recipe for Ohagi that achieves a chewy texture easily by cooking regular rice and mochi together in a rice cooker, without needing glutinous rice. The handmade sweet red bean paste (tsubu-an) has a gentle sweetness, making it perfect for the equinox season (Ohigan) or as a treat for guests.
Step 1
[Tsubu-an] Remove the deoxidizer from the adzuki bean bag, quickly rinse the beans, and place them in a pot. Add plenty of water (approx. 1L), bring to a boil over medium heat, and blanch for 5 minutes.
Step 2
Drain the beans in a colander, rinse the pot, and return the beans to the pot.
Step 3
Add enough water (approx. 800ml) to fully cover the beans and bring to a boil over medium heat. Reduce to low-medium heat, skim off any scum, and simmer for 50–60 minutes (add hot water if the beans become exposed).
Step 4
Once the beans are soft enough to crush easily between your fingers, simmer over medium heat for about 7 minutes 30 seconds until only a little liquid remains at the bottom.
Step 5
Add the sugar in two stages. Add half first, stir to dissolve over low-medium heat, and once it boils again, add the remaining sugar. Use a wooden spatula to press against the side of the pot, crushing 20–30% of the beans while mixing.
Ingredients List
Important Notes
⚠️ To remove the astringency and bitter taste of the adzuki beans, be sure to perform the initial blanching (boil and drain after 5 minutes).
💡 If the tops of the beans are exposed while simmering, it can cause uneven cooking or hard spots, so add hot water as needed if the liquid level drops.
⚠️ Adding all the sugar at once can cause the beans to firm up, so always add it in two separate batches.
💡 Since bean paste thickens as it cools, turn off the heat while it is still slightly loose (to the point where it slowly flows back when you trace the bottom with a wooden spatula).
✨ You can achieve a chewy, glutinous-rice-like texture just by cooking cut mochi with your regular rice. Be sure to mix it thoroughly while hot after cooking.
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