Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, japanese chestnut ohagi (sticky rice dumpling). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Japanese Chestnut Ohagi (sticky rice dumpling) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Japanese Chestnut Ohagi (sticky rice dumpling) is something which I have loved my entire life. They’re fine and they look wonderful.
T&Cs foodscene.deliveroo.co.uk Japanese Chestnut Ohagi (sticky rice dumpling) Today is a day to remember our dead ancestors and thank them for being alive. Aunty Eiko's international cuisine experience Japan Yokohama. Japanese Chestnut Ohagi (sticky rice dumpling) is one of the most favored of current trending meals in the world. It's appreciated by millions every day.
To get started with this recipe, we must first prepare a few components. You can have japanese chestnut ohagi (sticky rice dumpling) using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Chestnut Ohagi (sticky rice dumpling):
- Get 6 big chestnuts
- Make ready 3 tablespoon sugar
- Make ready 1 pinch salt
- Get 1/2 cup sticky rice
- Make ready 1 tablespoon sugar
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). There is an almost identical food called 'Bota Mochi'.
Steps to make Japanese Chestnut Ohagi (sticky rice dumpling):
- Peel chestnuts.
- Cook chestnuts in 1 cup water+3 tablespoon sugar +a pinch of salt for 20 minutes. Dice chestnuts and keep in syrup for a while.
- Cook sticky rice and add 1 tablespoon sugar and crush sticky rice with rolling pin.
- Divide into 4 and make 4 dumplings. Soak bamboo leaves and make like this shape.
- Put chestnuts on rice dumplings and wrap with bamboo leaves.
- Enjoy ⚜️🇯🇵
The name, ohagi, came from the autumn flower, hagi (bush clover). There is an almost identical food called 'Bota Mochi'. During the equinoctial weeks in Spring and Autumn, this. However, I like to include in the recipe as it has a strong contrast to the meaty flavor of the pork and the sticky texture of the glutinous rice. You can roast them briefly before using it to wrap the rice dumpling.
So that is going to wrap this up for this exceptional food japanese chestnut ohagi (sticky rice dumpling) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
