Ohagi | Easy recipes at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

Place the adzuki beans in a colander and rinse with water.
Place the adzuki beans in a large pot, add about 3 times as much water (not listed) as the adzuki beans, and boil over medium heat for 10 minutes.

Turn off the heat and discard the boiling water.
Rinse the pot with water, add red beans and about 3 times the amount of water (not listed), and heat again.
Boil on low to medium heat while skimming the scum, and when the adzuki beans come out of the water, add water (not listed, about 200ml).

After boiling for about 45 minutes, turn off the heat and check if the adzuki beans are cooked.
Take a ladle of the boiling water once in a while, put it in a bowl, and discard the rest of the boiling water.

Rinse the pan with water and add the beans again.
After adding the boiling water that was set aside, add the sugar in 4 to 5 portions and heat while mixing to crush the adzuki beans.
When it becomes thick enough, add salt and mix.
Transfer to a vat, spread over the entire surface, and apply the wrap on the surface.

Wash the glutinous rice and non-glutinous rice, add water (not listed) until the rice is completely submerged, and soak for 30 minutes.
Discard the water and add (A). Add water up to 2 cups of Okowa memory and cook rice.

After the rice is cooked, let it steam for 10 minutes without opening the lid.
Take out the whole pot and mash it about half with a rolling pin wet with water.
After smashing, mix, put rice in a container, and cover the surface with plastic wrap.
When the heat is removed, shape it into a bale shape. 30-35g each for red bean paste and 50g for soybean flour.

Wet your hands with water and pick up 50g of red bean paste.
Spread out into a circle, put 6 inside and wrap.

ボウルに(B)を入れて混ぜ、手を濡らさずに6にまぶす。