Recipe: Delicious Rolled-Up Ohagi with Walnuts and Cheese

Recipe: Delicious Rolled-Up Ohagi with Walnuts and Cheese Delicious, fresh and tasty.

Rolled-Up Ohagi with Walnuts and Cheese. 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).

Today, I'll share little cultural tidbits of this traditional sweet along with the recipe!

Ohagi is a sweet made from glutinous rice made with azuki paste.

My beet greens weren'tin good shape and was using for vegetarian dinner so I served beets and cheese over sauteed baby spinach topped with walnuts and drizzled with vinegar.

You can have Rolled-Up Ohagi with Walnuts and Cheese using 5 ingredients and 12 steps. Here is how you cook it.

Ingredients of Rolled-Up Ohagi with Walnuts and Cheese

1. You need 140 grams of Mochi rice or white rice.

2. You need 50 grams of Red bean paste.

3. You need 25 grams of Cream cheese.

4. It’s 10 grams of Walnuts.

5. You need 20 grams of Kinako (mixed with sugar).

In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together.

Add the beets and spinach to the dressing and toss to coat.

Top with the goat cheese and walnuts.

Place a spoonful of the cheese mixture on each slice of speck and fold them into nice rolls.

Rolled-Up Ohagi with Walnuts and Cheese instructions

1. These are the ingredients..

2. Crush the walnuts with your hands. Put them on aluminum foil and roast them in the toaster oven for 3-5 minutes (Do not scorch them)..

3. Place plastic wrap on a makisu (sushi mat), wet a wooden spatula, then spread and flatten the mochi rice..

4. Place red bean paste on top and spread it thinly..

5. Add cream cheese and spread it out..

6. Place the walnuts from Step 2 at the edge of the mat closest to you..

7. First, pull up the makisu and plastic wrap close to you and wrap up the walnuts and roll it. Then squeeze it in place!!.

8. Gently take off the plastic wrap and return the makisu and the plastic wrap to their original position..

9. Now, roll it to the end in the same way that you wrap sushi..

10. Gently remove the plastic wrap while adjusting the shape..

11. Sprinkle kinako on a plate, and place the roll on top. Coat the roll evenly in kinako..

12. Slice the roll into your preferred thickness and it is done..

Serve speck rolled with cheese and walnuts along with salted nuts, crackers, grissini, tiny crostini and other kind party finger food. goat cheese. walnuts, toasted. greens, optional.

To assemble the salad, arrange greens on a platter.

Top with goat cheese, walnuts and cut beets.

They keep a nice shape this way rather than shriveling up with the normal roast process.

UBE CHEESE PANDESAL with UBE HALAYA