|| observations || week 2 || Ohagi no ryoori kyooshitsu おはぎの料理教室 ||

07|09|2011 § Leave a comment

|| Ohagi no ryoori kyooshitsu  おはぎの料理教室 ||

| ohagi おはぎ |
To make ohagi おはぎ and the remaining dishes cooked in our lesson one must follow the steps below:

steps 1 to 4
1| Cook the azuki beans in water and sugar and keep stirring
2| Stir the beans until you get a mushy consistency and the grains starts to become similar to a puree
3| Once properly cooked, pour the beans into a colander covered with a very thing fabric
4| Shake the colander gently so the water starts draining

steps 5 to 8
5| Drain the beans by lifting the thin fabric
6| Take chunks of the bean paste and place it on a timber tray so it can absorb the excess water
7| Take small portions of the paste you left over night
8| Weigh the little balls so you have 2 different types: 20 gr and 30 gr bean paste balls

steps 9 to 12
9| Roll the balls neatly
10| Place the balls on  trays
11| Place the small balls and the bigger ones in two different trays
12|Cook the rice in a rice cooker until sticky

steps 13 to 16
13| Prepare the table to start making the first type of ohagi
14| Lay different thin cloths where you will be placing the rice portions and make sure you have a bowl of clean water to moist your fingers to help rolling the rice
15| Prepare rice portions of 25 gr
16| With your flatten the larger bean paste balls in small circles

steps 17 to 20
17| Place the rice portions inside the bean circle
18| Wrap the rice with the bean paste
19| And gently start rolling the small ohagi balls
20| Gently squash them so they resemble a boat, rather then a circle

steps 21 to 24
21|For the other type of ohagi coated with roasted soya beans powder (kinako), take the smaller balls of bean paste
22| Weigh portions of 15 gr of rice and flatten them, as you did with the bean paste for the previous type of ohagi
23| Wrap the small ohagi ball with the rice circles until totally covered. To make the process easier, moist your fingers with some water
24| Gently squash them so they resemble a boat, rather then a circle

steps 25 to 28
25| Make sure they have the right shape
26| Place the ohagi on a tray with kinako
27| Coat the ohagi with the soya bean powder
28| Gently place the ohagi on a squared plastic sheet before you place them all inside the bamboo boxes

[Table for 100’s] : おはぎ : film

For the remaining dishes of our lunch follow the recipes below:
| rice with roasted soya beans : iri daizu gohan |

| red beans paste : tsubuan |


| millet sauce : michikibi sauce |


| Cucumber with soya beans side dish : daizu to kyuuri no sunomono |

| carrots with sesame and ginger side dish : ninzin no shiokoje itame |

| aubergine soup : nasubi no suupu |

steps 1 to 6
1| Slice the aubergine in strips around 5mm wide
2| Boil some water with miso stock and a pinch of salt
3| Pour the sliced aubergines into the boiling water
4| Let them cook until soft
5| Once cooked, pick the aubergines with the chopsticks and place them in the bottom of each bowl
6| Pour the soup stock on top of the aubergines and serve hot

i* Setting up the table

All vegetables and mushrooms were steamed in a bamboo steamer.
The dishes were garnished with soya bean sprouts lightly boiled and with fresh onion thinly sliced.
The organization of each dish on the plate is also of extreme importance, as well as the portions of each of the dishes.

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