If you'd like to enjoy Japanese sweet potatoes with a sweet and tangy flavor, this dish is perfect for you. With Satsumaimo no Lemon-ni, you can savor the sweetened sweet potatoes complemented by the refreshing tartness of lemon.
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What is Satsumaimo no Lemon-ni?
Satsumaimo no Lemon-ni is a dish made by simmering Japanese sweet potatoes in sugared water with lemon slices. Satsumaimo means Japanese sweet potatoes, no indicates possession (modifying the word following it), and Lemon-ni refers to simmering with lemon slices. 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.
In Japan, there is a traditional dish known as "Satsumaimo no Amani," which involves simmering sweet potatoes in sweet syrup, and this dish adds a unique touch to that preparation. Adding the tangy flavor of lemon brings a refreshing twist to the dish. Both are staple fall dishes in Japan that feature sweet potatoes, so be sure to give them a try.
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.
Substitute for lemons
To make satsumaimo no lemon-ni, you need lemons, but you can also substitute commercial lemon juice. In that case, use 1 tablespoon of lemon juice, equivalent to the juice of half a lemon.
Additionally, you can also use other citrus fruits such as limes, sudachi, or kabosu as a substitute for lemons, although it will no longer be considered lemon-ni.
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)
- ½ lemon
- 1 cup (240ml) water
- 3 Tbsp sugar
Step-by-step instructions
🕒 Total 48 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
Slice the lemon into thin rounds.
Step 3
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 the mixture comes to a boil, add sugar, cover it with an otoshi-buta, and simmer over medium-low heat for 15 minutes.
Step 4
Remove the otoshi-buta, add lemon slices, and continue simmering for a few more minutes. After that, turn off the heat and let the flavors soak in for at least 20 minutes.
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.
- Lemon slices should be added later. This way, the sourness and aroma, which can be easily lost during heating, will be preserved.
Recipe Card
Satsumaimo no Lemon-ni (Simmered Sweet Potatoes with Lemon)
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- ½ lemon
- 1 cup (240ml) water
- 3 Tbsp sugar
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.
- Slice the lemon into thin rounds.
- 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 the mixture comes to a boil, add sugar, cover it with an otoshi-buta, and simmer over medium-low heat for 15 minutes.
- Remove the otoshi-buta, add lemon slices, and continue simmering for a few more minutes. After that, turn off the heat and let the flavors soak in for at least 20 minutes.
Notes
- You can store it in the refrigerator for up to 4 days.
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