Satsumaimo no Amani (Sweet Simmered Japanese Sweet Potato)

If you want to enjoy Japanese sweet potatoes with an extra touch of sweetness, try this classic Japanese side dish called Satsumaimo no Amani. It is a perfect choice 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 sauce. "Satsumaimo" means Japanese sweet potato, "no" indicates possession (connecting the preceding and following words), and "Amani" refers to a sweet-simmered preparation. In Japan, there is a culinary tradition of simmering ingredients in sweet sauces, and this dish is a popular side dish, especially during fall and winter when sweet potatoes are in season.

Since this dish simply involves simmering sweet potatoes, it is easy to make. While it is typically considered a side dish in Japan, it can also be enjoyed as a dessert. The natural flavor of the sweet potatoes pairs well with the added sweetness, making it a delightful dish.

There are various types of Japanese sweet potatoes, and their sweetness depends on the variety. For this reason, some of you might wonder which variety is best for this dish-but there is no need to worry. In fact, you can use any type of Japanese sweet potato.

The goal of this dish is not so much to highlight the natural sweetness of the sweet potato as to enhance it with seasoning while retaining its flavor. So, feel free to try it with any variety of Japanese sweet potato available.

The sweet sauce used for satsumaimo no amani is primarily made with sugar and mirin. Sugar adds sweetness, while mirin not only contributes a mild sweetness but also gives the dish a glossy finish. In addition to these seasonings, a small amount of soy sauce is commonly added.

Adding soy sauce to a sweet sauce might seem counterintuitive, but there is a reason for it. The contrast in flavors actually makes the dish's sweetness stand out even more.

While salt can be used as a substitute, soy sauce is still recommended, as it enhances the overall flavor and gives the sweet potatoes a subtle, appealing golden color.

In Japan, when making this sweet dish-or really, simmered dishes in general-it is common to use an otoshi-buta (drop lid).

An otoshi-buta is a lid that sits directly on top of the ingredients in a pot or pan. Placing the lid directly on the ingredients allows the cooking liquid underneath to circulate more evenly, resulting in more efficient simmering with less liquid.

Commercial versions are available, but you can easily make one yourself by simply poking a large hole or several small ones in a sheet of aluminum foil-as shown in the photo above. The holes help prevent the otoshi-buta from floating up due to steam pressure. You can use a regular lid instead, but since it is so easy to make, I recommend giving it a try.

Equipment

Ingredients

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Instructions

🕒 Total: 50 mins mins

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

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Step 2
Place the sweet potato slices in a pan or pot, arranging them so they overlap as little 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 medium-low heat for 15 minutes.

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Step 3
Remove the otoshi-buta, add soy sauce, and continue simmering for a few more minutes. Turn off the heat and let the flavors meld for at least 20 minutes.

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To store

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

Add soy sauce at the final step. If you add it together with mirin and sugar, the sweetness will have difficulty penetrating the sweet potato slices.