If you're interested in trying Japanese sweet potatoes with a sweet Japanese seasoning, give Satsumaimo no Amani a try. It's a classic Japanese fall side dish and a perfect choice when you're 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 sugar and mirin. 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 it involves just simmering sweet potatoes, you can easily make this dish. While it is categorized as a side dish in Japan, it can provide a dessert-like sensation. It retains the natural flavor of the sweet potatoes and pairs perfectly with the sweet elements, resulting in 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 you don't need to worry about it. In other words, you can use any type of Japanese sweet potato for this dish.
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 isn't 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 and gives the sweet potatoes a subtle, vibrant yellow hue.
About 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. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using a regular lid.
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- 1 cup (240ml) water
- 2 Tbsp sugar
- 1 Tbsp mirin
- 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 for about 5 minutes to remove any scum.
Step 2
Place the sweet potatoes in a pot or pan, ensuring they don't overlap as much as possible. Then add water and heat it up. Once it comes to a boil, add sugar and mirin, cover it with an otoshi-buta, and 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 sugar and mirin, the sweetness will have difficulty permeating the sweet potatoes.
Recipe Card
Satsumaimo no Amani (Simmered Sweet Potatoes Sweetly)
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- 1 cup (240ml) water
- 2 Tbsp sugar
- 1 Tbsp mirin
- 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 for about 5 minutes to remove any scum.
- Place the sweet potatoes in a pot or pan, ensuring they don't overlap as much as possible. Then add water and heat it up. Once it comes to a boil, add sugar and mirin, cover it with an otoshi-buta, and 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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