While there are many dishes that highlight the natural sweetness of sweet potatoes in Japan, it is also recommended to pair them with rice. Lightly seasoned rice nicely complements the flavor of Japanese sweet potatoes.
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What is Satsumaimo Gohan?
Satsumaimo Gohan is a dish made by cooking rice with chopped Japanese sweet potatoes. "Satsumaimo" means Japanese sweet potatoes, and "Gohan" refers to rice. In this recipe, I use sake and salt to enhance the flavor of the sweet potatoes. While you can cut the sweet potatoes into large pieces, it is recommended to dice them into smaller chunks as they blend even better 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 the fall. The natural flavor of Japanese sweet potatoes harmonizes well with the rice, making it delicious.
Exploring Japanese sweet potatoes
Japanese sweet potatoes mostly have yellow flesh and are known for their natural sweetness and dense texture. They are rich in potassium, calcium, vitamins, and dietary fiber, making them a well-balanced source of nutrition and often referred to as a quasi-complete food in Japan.
There are over 60 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 offering distinct sweetness and texture depending on the variety. However, you can use any type of Japanese sweet potato in satsumaimo gohan. Give it a try with Japanese sweet potatoes available in your area.
Cooking Tools
The tool required to make satsumaimo gohan is the same as the one needed 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 the recipe using a pot here.
To learn more about "How to cook Japanese Rice using a pot," please refer to the linked page.
Seasonal Japanese rice dishes
In Japan, there are many types of cooked rice made with fresh seasonal ingredients. One of the representative rice dishes during the fall in Japan is satsumaimo gohan, but there are also other dishes such as "Mame Gohan" (Green Pea Rice), "Corn Rice," "Chestnut Rice," and "Ginger Rice," all prepared according to the season.
In traditional Japanese kaiseki restaurants, it is common to serve cooked rice made with seasonal ingredients as a staple dish before dessert. If you have the opportunity to try kaiseki cuisine, pay attention to the ingredients used in the rice. You will surely experience the essence of the season.
Ingredients
- 10.6 oz. (300g) or 1 ½ cups (360ml) Japanese short-grain rice
- - 1 ⅝ cups (390ml) water (for the rice)
- 1 Japanese sweet potato (satsumaimo)
- ½ Tbsp sake
- 1 tsp salt
Step-by-step instructions
🕒 Total 1 hr 5 mins
Step 1
Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
Step 2
Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
Step 3
Cut the sweet potatoes into 0.4-0.8 inches (1-2cm) cubes and soak them in water (not included in the recipe) for about 5 minutes to remove any astringency.
Step 4
Mix sake and salt in the pot. Evenly distribute the diced sweet potatoes over the rice.
Step 5
Cover the pot and bring it to a boil. Once it comes to a boil, reduce the heat to low and continue cooking for 11 minutes (10 minutes for 2 servings, 12 minutes for 6 servings).
Step 6
Turn off the heat and let it steam for 10 minutes with the lid still on.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe Card
Satsumaimo Gohan (Japanese Sweet Potato Rice)
Ingredients
- 10.6 oz. (300g) or 1 ½ cups (360ml) Japanese short-grain rice
- - 1 ⅝ cups (390ml) water (for the rice)
- 1 Japanese sweet potato (satsumaimo)
- ½ Tbsp sake
- 1 tsp salt
Instructions
- Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
- Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
- Cut the sweet potatoes into 0.4-0.8 inches (1-2cm) cubes and soak them in water (not included in the recipe) for about 5 minutes to remove any astringency.
- Mix sake and salt in the pot. Evenly distribute the diced sweet potatoes over the rice.
- Cover the pot and bring it to a boil. Once it comes to a boil, reduce the heat to low and continue cooking for 11 minutes (10 minutes for 2 servings, 12 minutes for 6 servings).
- Turn off the heat and let it steam for 10 minutes with the lid still on.
Notes
- You can store it in the refrigerator for up to 2 days.
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