Satsumaimo Gohan (Japanese Sweet Potato Rice)
While there are many dishes that highlight the natural sweetness of sweet potatoes in Japan, it is also recommended to pair them with rice. Lightly seasoned rice nicely complements the flavor of Japanese sweet potatoes.
Ingredients
- 10.6 oz. (300g) or 1 ½ cups (360ml) Japanese short-grain rice
- - 1 ⅝ cups (390ml) water (for the rice)
- 1 Japanese sweet potato (satsumaimo)
- ½ Tbsp sake
- 1 tsp salt
Instructions
- Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
- Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
- Cut the sweet potatoes into 0.4-0.8 inches (1-2cm) cubes and soak them in water (not included in the recipe) for about 5 minutes to remove any astringency.
- Mix sake and salt in the pot. Evenly distribute the diced sweet potatoes over the rice.
- Cover the pot and bring it to a boil. Once it comes to a boil, reduce the heat to low and continue cooking for 11 minutes (10 minutes for 2 servings, 12 minutes for 6 servings).
- Turn off the heat and let it steam for 10 minutes with the lid still on.
Notes
- You can store it in the refrigerator for up to 2 days.
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