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Before you jump to Ohagi (to freeze-store for later) recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost each and every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. From time to time, though, you absolutely do not wish to make a whole meal for your family or even just for yourself. Sometimes you just wish to reach the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by shame about slipping on your diet. This is because many of the popular fast food restaurants around are trying to “healthy up” their menus. Here is how to eat healthy when you hit the drive through.
Visit a drive through in a place that has made it a practice to offer healthier options to people. Arby’s as an example, is void of burgers. Instead, a person’s choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, while no stranger to the hamburger, additionally includes an abundance of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds using its deep fried chicken parts as well as other terribly bad items.
Standard logic tells us that one positive way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a number of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the best thing is to let other people make your dinner. If you choose healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to ohagi (to freeze-store for later) recipe. To cook ohagi (to freeze-store for later) you only need 12 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Ohagi (to freeze-store for later):
- Provide 1 raw rice : 1 1/2 rice cooker cup Sticky rice
- Get 1 raw rice : 1/2 rice cooker cup Plain rice
- Get 1 tsp Sugar
- Use 50 ml Salt water
- Prepare Red bean ohagi
- Prepare 400 grams Powdered koshi-an
- Use 120 grams Sugar
- You need 1 pinch Salt
- Get Kinako ohagi
- Get 3 tbsp Kinako
- You need 3 tbsp Sugar
- Provide 1 pinch Salt
Steps to make Ohagi (to freeze-store for later):
- Wash the sticky and plain rice together.
- Let soak in water for 1 hour.
- Once it's done soaking, move the rice to a rice cooker bowl, stir in the sugar, and fill water to the "white rice" line. Adding sugar prevents the sticky rice from becoming too hard.
- While the rice is cooking, prepare the anko. I used this particular powdered koshi-an this time.
- Combine the anko with the amount of water indicated on the package, add sugar, and heat. It will be fairly gooey at first.
- Cook until it's the desired thickness.
- Now prepare the kinako. The kinako-sugar ratio is 1:1, so prepare as much as you like to make. I made 3 tablespoons this time.
- Once the rice is finished, let steam for 10 minutes. Dip a rolling pin or similar rod damped with salt water to slightly mash the rice.
- Moisten a paper towel and wring out excess water. If you don't have paper towels, use cling wrap or a tightly wrung towel.
- Spread bean paste on the paper towel and place the rice on top. Grab enough rice for one ohagi from the rice cooker and cover the rest when not in use.
- You can eyeball the amount of bean paste and rice. It should look something like this.
- Use your fingers to gently stretch the bean paste completely around the rice.
- If the paper towel gets particularly dirty, wash, wring it out, and use it again.
- Since the kinako is just for sprinkling on the outside of the ohagi, they will end up slightly smaller than the ones wrapped in bean paste, so add a bit more rice to make the sizes similar.
- Wrap extra ohagi in cling wrap to prevent drying and freeze.
- These are covered in kinako, but when you defrost the ohagi, the kinako tends to melt, so I recommend defrosting first, then covering with kinako.
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