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

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Ingredients

  • Sticky rice : 1 go
  • うるち米(精米) : 0.5合
  • 水 : 適量
  • 小豆 : 250g
  • 砂糖 : 230g
  • 塩 : ふたつまみ
  • (A) Water : Appropriate amount
  • (B)水 : 1L
  • (C)水 : 500ml
  • (D)水 : 1L

Time required

90minutes

Procedure

  1. 1) Sharpen rice 01:31

    Put glutinous rice and glutinous rice in a colander, sharpen it, and soak it in water for 30 minutes.
    Drain the water, wash it lightly, and put it in the inner pot of the rice cooker.

  2. 2) Cook rice 02:25

    Add the water from (A) to the scale of the rice cooker in the inner pot and cook the rice.

  3. 3) Boil azuki beans 03:00

    Put azuki beans in a colander, wash lightly, and drain.
    Put the water of (B) in a pan and heat it to a boil.
    Add azuki beans, bring to a boil again, and simmer on low medium heat for 5 minutes.

  4. 4) 小豆を渋切りする 04:14

    3に(C)の水を加えて再沸騰させ、5分煮る。
    火を止めて湯切りをし、水で軽く洗う。

  5. 5) 小豆を煮る 05:35

    鍋に小豆、(D)の水を入れ、中火にかけて沸騰させる。
    弱火にし、アクを取りながら40分程煮る。
    火を止めて蓋をし、30分程蒸らす。

  6. 6) 小豆を煮詰める 07:14

    5に砂糖を半量加えて混ぜ、中火にかけて沸騰させる。
    残りの砂糖を加えて混ぜ、再沸騰させる。
    火を弱めてアクを取り、水分が無くなるまで煮詰める。

  7. 7) あんこの粗熱を取る 09:03

    火を止め、塩を加えて混ぜ合わせる。
    バットに取り出し、ペーパーを被せて粗熱を取る。

  8. 8) 米を握る 09:40

    炊き上がった米をボウルに移し、5~6割程米粒を潰す。
    8等分にし、濡らした手で俵型ににぎる。

  9. 9) 仕上げる 10:59

    ラップの上にあんこをのせ、平らに広げる。
    米をのせ、全体を包んだら完成。

Point

・ When sharpening rice, discard the first water immediately.
・ If the azuki beans are boiled for 40 minutes and the hardness remains, heat them for 10 minutes each.
・ When mixing azuki beans, gently mix them so as not to crush the grains.
・ When boiling azuki beans, it is recommended to boil them loosely.
・ If azuki beans are left over, they can be stored in the freezer for about 2 weeks.

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