Rolled-Up Ohagi with Walnuts and Cheese
Rolled-Up Ohagi with Walnuts and Cheese

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rolled-up ohagi with walnuts and cheese. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Rolled-Up Ohagi with Walnuts and Cheese is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Rolled-Up Ohagi with Walnuts and Cheese is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have rolled-up ohagi with walnuts and cheese using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Rolled-Up Ohagi with Walnuts and Cheese:
  1. Get 140 grams Mochi rice or white rice
  2. Prepare 50 grams Red bean paste
  3. Prepare 25 grams Cream cheese
  4. Take 10 grams Walnuts
  5. Take 20 grams Kinako (mixed with sugar)
Instructions to make Rolled-Up Ohagi with Walnuts and Cheese:
  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.

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