Ohagi (Bota Mochi)
Ohagi (Bota Mochi)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ohagi (bota mochi). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Ohagi (Bota Mochi) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Ohagi (Bota Mochi) is something which I’ve loved my entire life. They’re nice and they look fantastic.

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover). Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year.

To begin with this particular recipe, we must first prepare a few components. You can cook ohagi (bota mochi) using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ohagi (Bota Mochi):
  1. Prepare 2 cups (*180ml cup) Glutenous Short Grain Rice
  2. Get *Note: You can replace 1/2 cup (90ml) of it with regular Short Grain Rice
  3. Get 1 pinch Salt
  4. Take Sweet Azuki Paste *Tsubu-an OR Koshi-an
  5. Get Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’

Enjoy the delicious fresh Ohagi or Botamochi! A Poetic Treat Called Ohagi (aka Botamochi) Though many of them would deny it, the Japanese are notorious sweet-eaters who indulge in a multitude of cakes, most often during teatime. Ohagi (Bota Mochi) This food is called 'Ohagi' in Japan. There is an almost identical food called 'Bota Mochi'.

Instructions to make Ohagi (Bota Mochi):
  1. Wash Rice and place it in the rice cooker. Add water up to the 2-cups-marking. Allow to soak for 30 minutes if you have time.
  2. Add 1 pinch Salt and press ‘COOK’ button to start cooking.
  3. Transfer to a bowl. Using a pestle or something similar, pound the hot rice, wetting the pestle with Water frequently. Stop pounding when the texture is rubbery like Mochi yet you still see grains.
  4. Wet your hands with Water and make 3 x 4cm (or larger) balls, and cover with Sweet Azuki Paste or Kinako Sugar.
  5. How to make Kinako Sugar: Kinako is finely ground Roasted Soy Beans. Mix a same amount of Kinako and Caster Sugar with 1 pinch Salt.
  6. Easy method to cover with Azuki Paste: Spread Azuki Paste thinly on a sheet of plastic food wrap, about twice the size of the rice ball. Place the rice ball and wrap it and cover the rice ball with Azuki Paste evenly.
  7. *Note: Naturally you can do this process without the plastic wrap. Thinly spread Azuki Paste on your palm, place rice ball on it, then cover it around.

Ohagi (Bota Mochi) This food is called 'Ohagi' in Japan. There is an almost identical food called 'Bota Mochi'. During the equinoctial weeks in Spring and Autumn, this food is traditionally prepared. The week starts three days before the equinox and ends three days after the equinox. Ohagi and Botamochi are traditional Japanese sweet dumplings for Higan, a public holiday in Japan.

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