Satsumaimo Gohan (Japanese Sweet Potato Rice)

While there are many dishes that highlight the natural sweetness of Japanese sweet potatoes, Satsumaimo Gohan is an excellent choice if you are looking for a rice dish to enjoy. The lightly seasoned rice perfectly complements the flavor of the sweet potatoes.

Satsumaimo Gohan is a dish made by cooking rice with chopped Japanese sweet potatoes. "Satsumaimo" means Japanese sweet potato, and "Gohan" refers to cooked rice. For the best results, cut the sweet potato into small cubes so that they mix evenly with the rice.

In Japan, there is a cultural tradition of cooking seasonal ingredients together with rice, and satsumaimo gohan is a popular dish enjoyed in fall when sweet potatoes are in season. The natural flavor of sweet potatoes pairs well with rice, making it a delicious and comforting dish.

Japanese sweet potatoes usually have yellowish flesh and are known for their natural sweetness and dense texture. They are rich in potassium, calcium, various vitamins, and dietary fiber, making them a well-rounded source of nutrition. In Japan, they are often considered almost a complete food.

There are about 60 different varieties, including Beni-Azuma (紅あずま), Naruto-Kintoki (鳴門金時), Anno-Imo (安納芋), and Beni-Haruka (紅はるか), each with its own distinct levels of sweetness and texture. You can use any type of Japanese sweet potato for this dish, so feel free to try whichever variety is available in your area.

This rice dish can be made with just Japanese sweet potatoes and rice, but adding a touch of seasoning really brings out its flavor. The two seasonings I recommend are:

• Salt: It enhances the natural sweetness of the sweet potatoes by providing a pleasant contrast.
• Sake: Its distinctive aroma complements the sweet potatoes' natural flavor.

Including these seasonings helps balance the overall taste of the dish. Try it with my recipe and see for yourself.

The tool you need to make satsumaimo gohan is the same as the one used to cook regular Japanese rice: a pot or a rice cooker.

In Japan, while most households have a rice cooker, it is less common outside of Japan, so I'm sharing a recipe using a pot here. Of course, you can also use a rice cooker; in that case, simply replace the pot with the rice cooker in the recipe.

To learn more about How to Cook Japanese Rice on the Stove, please refer to the linked page.

In Japan, there are many types of cooked rice dishes made with fresh, seasonal ingredients. One representative rice dish in fall is satsumaimo gohan, but there are also other seasonal varieties, such as Mame Gohan (green pea rice), Corn Rice, Ginger Rice, Kuri Gohan (chestnut rice), and Kaki Gohan (oyster rice), all prepared according to the season.

In traditional Japanese kaiseki restaurants, it is customary to serve a rice dish made with seasonal ingredients before dessert. If you have the opportunity to try kaiseki cuisine, pay attention to the ingredients used in the rice dishes-you will surely experience the essence of the season.

Ingredients

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Instructions

🕒 Total: 1 hr hr 5 mins mins

Step 1
Place a sieve over a bowl, add rice, and rinse it with water (not listed in the ingredients). Repeat this process several times, changing the water each time.

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Step 2
Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.

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Step 3
Cut the sweet potatoes into small cubes and soak them in water (not listed in the ingredients) for about 5 minutes to remove any astringency.

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Step 4
Mix sake and salt in the pot. Evenly distribute the diced sweet potatoes over the rice.

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Step 5
Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and cook for 11 minutes (10 minutes for 2 servings, 12 minutes for 6 servings).

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Step 6
Turn off the heat and let it steam for 10 minutes with the lid still on.

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To store

You can store it in the refrigerator for up to 2 days.