Satsumaimo no Amani (Sweetly Simmered Sweet Potatoes)

If you are interested in trying Japanese sweet potatoes with a sweet flavor, Satsumaimo no Amani is a great choice. It is a classic Japanese side dish and a perfect option when you are in the mood for something sweet.

Satsumaimo no Amani is a sweet dish made by simmering Japanese sweet potatoes in a sweet syrup. "Satsumaimo" means Japanese sweet potatoes, "no" indicates possession (connecting the preceding and following words), and "Amani" refers to the sweet simmering process. In Japan, there is a culinary tradition of simmering ingredients with sweet flavors, and this dish is a popular side dish often enjoyed during the fall and winter when sweet potatoes are in season.

Since this dish involves simply simmering sweet potatoes, it is easy to make. While it is categorized as a side dish in Japan, it can also provide a dessert-like experience. The natural flavor of sweet potatoes pairs well with the added sweet elements, creating a delicious dish.

There are various types of Japanese sweet potatoes, and their sweetness depends on the variety. Therefore, some readers might wonder which variety is suitable for this dish, but there is no need to worry. In other words, you can use any type of Japanese sweet potato.

The goal is not so much to take advantage of the natural sweetness of the sweet potato as it is to add sweetness through seasoning while retaining its flavor. So, feel free to try it with any variety of Japanese sweet potato available in your area.

When making this dish, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in a pot or pan. By having the lid in direct contact with them, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.

Commercial ones are available, but you can easily make one similar to the example shown in the photo below by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.

When preparing satsumaimo no amani, it is common to add soy sauce. This is not to add saltiness to the dish but rather to enhance the perception of sweetness due to the contrast in flavors.

While salt can be used as a substitute, adding soy sauce is recommended because it amplifies the dish's flavor and gives the sweet potatoes a subtle, vibrant yellow hue.

Equipment

Ingredients

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Instructions

🕒 Total: 27 mins mins

Step 1
Trim both ends of sweet potato, then slice it into ⅖-inch (1 cm) thick rounds. Soak the slices in water (not included in the recipe) for about 5 minutes to remove any astringency.

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Step 2
Place the sliced sweet potatoes in a pan or pot, ensuring they don't overlap as much as possible. Then, add water (as specified in the recipe) and bring it to a boil. Once boiling, add mirin and sugar, cover with an otoshi-buta, and let it simmer over low heat for 10 minutes.

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Step 3
Remove the otoshi-buta and add soy sauce. Increase the heat to medium and simmer for 8 minutes, turning the sweet potatoes halfway through.

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To store

You can store it in the refrigerator for up to 4 days.