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 fall side dish and a perfect option when you are in the mood for something sweet.
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What is Satsumaimo no Amani?
Satsumaimo no Amani is a dish made by simmering Japanese sweet potatoes in a sweet syrup containing ingredients like mirin and sugar. "Satsumaimo" means Japanese sweet potatoes, "no" indicates possession (modifying the word following it), 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 when sweet potatoes are in season.
Since this dish involves just simmering sweet potatoes, you can easily make it. In Japan, while it is categorized as a side dish, it can provide a dessert-like sensation. The natural flavor of sweet potatoes pairs well with the added sweet elements, creating a delicious dish.
Types of Japanese sweet potatoes to use
There are various types of sweet potatoes in Japan, and their sweetness varies depending on the variety. Therefore, some readers might be wondering which variety of Japanese sweet potato is suitable for this dish, but there is no need to worry about that. In other words, you can use any type of Japanese sweet potato.
The goal is not so much to take advantage of the sweetness of the sweet potato but to add sweetness through seasoning while retaining their flavor. Feel free to try it with Japanese sweet potatoes readily available in your neighborhood.
Taste contrast effect
In the preparation of satsumaimo no amani, it is common to add soy sauce. This is not for the purpose of adding 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, I recommend using soy sauce because it amplifies the flavor of the dish and gives the sweet potatoes a subtle, vibrant yellow hue.
Simple guide to otoshi-buta (drop-lid)
When making Japanese simmered dishes, 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 the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole (or several holes) in aluminum foil. However, if you find it tedious, you can still use a regular lid.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- 1 cup (240ml) water
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
- 1 tsp soy sauce
Step-by-step instructions
🕒 Total 27 mins
Step 1
Trim both ends of the sweet potato, then slice it into 0.4 inch (1cm) thick rounds. Soak them in water (not included in the recipe) for about 5 minutes to remove any astringency.
Step 2
Place the sweet potatoes in a pot or pan, ensuring they do not overlap as much as possible. Then, add water (as specified in the recipe) and heat it up. Once the water comes to a boil, add mirin and sugar, cover it with an otoshi-buta, and let it simmer over low heat for 10 minutes.
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.
To Store
You can store it in the refrigerator for up to 4 days.
Tips on how to make
- Arrange the sweet potatoes in the pot or pan without overlapping them as much as possible. This ensures that the flavors are evenly distributed and prevents them from falling apart while cooking.
- Soy sauce should be added later. If it is added first, along with mirin and sugar, the sweetness will have difficulty permeating the sweet potatoes.
Recipe Card
Satsumaimo no Amani (Simmered Sweet Potatoes Sweetly)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- 1 cup (240ml) water
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
- 1 tsp soy sauce
Instructions
- Trim both ends of the sweet potato, then slice it into 0.4 inch (1cm) thick rounds. Soak them in water (not included in the recipe) for about 5 minutes to remove any astringency.
- Place the sweet potatoes in a pot or pan, ensuring they do not overlap as much as possible. Then, add water (as specified in the recipe) and heat it up. Once the water comes to a boil, add mirin and sugar, cover it with an otoshi-buta, and let it simmer over low heat for 10 minutes.
- Remove the otoshi-buta and add soy sauce. Increase the heat to medium and simmer for 8 minutes, turning the sweet potatoes halfway through.
Notes
- You can store it in the refrigerator for up to 4 days.
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