Watch Chef-Instructor Grant Sato as he makes a sweet potato ohagi an Okinawan dish taught to him by his grandmother. This recipe is featured in his cookbook “An Okinawan Kitchen” from Mutual Publishing.
Chef Grant Sato’s Sweet Potato Ohagi
- 1 1/2 cups glutinous rice (mochi rice)
- 1/2 cup calrose rice
- 3 cups water
- 1 tablespoon green tea powder (matcha)
- 3 tablespoons sugar
- 2 medium sized Okinawan Sweet Potato
- 1 can coarse ground sweet red bean paste (Tsubushi An)
- Combine the rice in a bowl and wash thoroughly, making sure to drain all the water out, allow the rice to sit for 3 hours.
- Place the washed rice and the 3 cups of water in a rice cooker and cook as you would regularly.
- Place the sweet potato in a steamer and steam for 40 minutes, you could steam the rice as well instead of cooking it in a rice cooker, just make sure to place the rice on a layer above the potato to insure that the rice will not be discolored by falling purple liquid.
- Once the rice is cooked, ad in the matcha and sugar and stir well until combined allow the rice to cool to room temperature and then form the rice into 12 egg shaped bullets.
- Mash the cooked sweet potato and mix in the tsubushi an.
- Place a 1 foot square piece of saran wrap on a plate and place 1/2 cup of sweet potato mixture in the center.
- Spread out the sweet potato mixture into an oval about a 1/4 inch thick and place the rice bullet in the center.