I need onigiri, dango, and ohagi recipes. Does anyone have these recipes?!
Answers: i am making a japanese night at my house...
CHI CHI DANGO
16 oz. Mochiko (sweet rice flour)
2 c. sugar
2 c. water
1 can coconut milk (12 oz.)
Food coloring
Potato starch (katakuriko)
Mix together mochiko, sugar, water and coconut milk in large bowl. Add food coloring to desired color. Grease a 9 x 13 inch pan and pour in mixture. Cover with foil and bake for 1 hour at 350 degrees. Remove cover and cool completely. Dust with potato starch and cut into squares, dusting with more potato starch.
JM
Ohagi (Botamochi) Recipe
Ohagi are Japanese sweet rice balls. These sweet rice balls cooked in the spring equinox are also called botamochi.
INGREDIENTS:
For Rice Balls:
1 cup glutious rice(mochi gome)
1/2 cup regular Japanese rice
1 1/3 cup water
For Toppings:
1/4 lb. azuki beans
1/4 cup sugar
salt to taste
3 tbsps black sesame
1 tbsp sugar
PREPARATION:
Wash azuki beans and put them in a pan. Fill the pan with water and bring to a boil. Drain azuki beans and again put them back in the pan. Add 2 cups of water in the pan and simmer in low heat for one hour.
Make steamed rice. Add sugar and a pinch of salt in azuki beans and simmer until the liquid is gone. Grind sesame in a mortar and add sugar. Mash hot steamed rice with wooden pestle. Make 12-16 rice balls. Cover rice balls either sweet bean paste or sweet sesame powder.
*Makes 4 servings
http://japanesefood.about.com/od/rice/r/...
Ohagi
For Rice Balls:
1 cup glutious rice(mochi gome)
1/2 cup regular Japanese rice
1 1/3 cup water
For Toppings:
1/4 lb. azuki beans
1/4 cup sugar
salt to taste
3 tbsps black sesame
1 tbsp sugar
Wash azuki beans and put them in a pan. Fill the pan with water and bring to a boil. Drain azuki beans and again put them back in the pan. Add 2 cups of water in the pan and simmer in low heat for one hour.
Make steamed rice. Add sugar and a pinch of salt in azuki beans and simmer until the liquid is gone. Grind sesame in a mortar and add sugar. Mash hot steamed rice with wooden pestle. Make 12-16 rice balls. Cover rice balls either sweet bean paste or sweet sesame powder
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Kushi-dango (skewered Sweet Dumplings)
OK-- I normally go out this traditional way and put peanut butter inside with chocolate/caramel sauce for sweet Dango.
Cream cheese (inside) and jam (dip) works too-- also get Kinako podwer (soy powder) to cover dango.
Or any icing/frosting for cakes works too
4 servings
time to make 55 min 45 min prep
16 oz glutinous-rice flour
12 oz warm water
For Sauce
12-16 oz water
8 oz sugar
2 tablespoons soy sauce
1 1/2 tablespoons potato starch or cornstarch
1 1/2 tablespoons water
bamboo sticks
1. Put rice flour in a bowl and add warm water.
2. Knead the dough well.
3. Make small round dumplings.
4. Place the dumplings in a steamer and steam them on high heat for 10 minute
5. Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
6. Mix water, sugar, and soysauce in a pan and put it on medium heat.
7. Mix the water and potatostarch in a cup and set aside.
8. When the sauce boils, add the starch mixture and mix quickly.
9. Slightly grill the skewered dumplings and brush the sauce over them.
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Onigiri
In the cooked rice put the filling and make a ball (with filling inside the ball)
For filling: cook ground beef, sugar, soy sauce, and mirin (sweet seasoning) together. you can add sesames if you want
or try anything you like- this is such a flexible food you can try anything