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Botamochi (Ohagi) | おはぎ

‘Ohagi’, botamochi.
This is an authentic Japanese sweets made from glutinous rice and red beans (azuki) paste (which we call it ‘anko’), a common ‘wagashi (Japanese sweets)’ which is often made for celebrations, lunch outings or outdoor events. It’s a simple sweets but could be filling as it’s ingredient, the glutinous rice.
There are varieties of ‘ogahi’ in Japan and I came across a wonderful and beautiful site which show the different types so check this site out!



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< Rice >

  • 3 cups of Glutinous Rice
  • 1/3 tsp Salt
  • 420ml Water
  1. Wash the glutinous rice with water and drain it for a while.
  2. Place the rice in the rice cooker ‘glutinous rice mode’, add 420ml of water and soak for about 3 hours before cooking the rice. Add 1/3 teaspoon of salt.
  3. Once the rice is cooked, remove from the cooker and pound it with a rolling pin, making half the rice like mochi.
  4. Using water, divide the rice into 20g~30g rice cakes.

< Azuki Paste >

  • 400g Azuki Beans
  • 250g Granulated Sugar (or 400g if preferred sweet(
  • Water as required to boil the azuki (red bean)
  1. Wash the red beans, azuki with running water, place it in a thick pot with 600 ml of water and over medium heat. Once it boils, drain the beans.
  2. Clean the pot, add 800 ml of water and place the azuki over medium high heat.
  3. When the hot water becomes very cloudy and red, boil it for another 30 to 40 minutes over low heat.
  4. When the azuki beans is soft enough to be crush without resistance, simmer for another 30 to 40 minutes without adding any water over very low heat. Evaporate the moisture as much as possible.
  5. Add the sugar and set it to high heat. Mix thoroughly with a spatula. When the sugar starts to thicken as the moisture decreases, add a pinch of salt at the end and remove from heat.
  6. Remove from the hot pot and set aside, spread and cool.

Botamochi (Ohagi) Recipe | おはぎ レシピ

  • もち米・・・・・・・・・・・3カップ
  • 塩・・・・・・・・・・・・・小匙1/3
  • 水・・・・・・・・・・・・・420ml
  1. もち米は水でよく洗い、ざるにあけて水けをきり、炊飯器の内釜に入れる。水420mlを加えて3時間以上おく。塩小さじ1/3を加えてよく混ぜて溶かし、炊き上げる。
  2. 炊き上がったら、炊飯器の内釜ごと取り出して、すりこ木などで半つきにする。
  3. もち米をさらしのふきんにとって、棒状にしてへらなどで等分にして丸める。


  • 小豆・・・・・・・・・・・400g
  • グラニュー糖・・・・・・・250g (400g)
  • 水・・・・・・・・・・・・適量
  1. 小豆は流水でよく洗って、水600mlとともに厚手の鍋に入れ、中火にかける。沸騰したら、ざるにあける。
  2. 鍋をきれいにし、水800mlを入れて小豆を強めの中火にかける。
  3. 湯が十分に赤く濁ったら、弱火にし30~40分間煮る。
  4. 小豆の煮え具合を確認し、抵抗なくつぶれる堅さになったら、ごく弱火で差し水をせずに30~40分間煮る。鍋の水分をなるべく蒸発させる。
  5. グラニュー糖を加え、強火にかける。へらでゆったりと練って、グラニュー糖がなじみ、水分が減ってきたら最後に塩一つまみを加えて、火を止める。
  6. へらで少しずつすくって、バットにのせ、広げて冷ます。


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