Japanese Sweet Potato Rice
My favorite mixed rice to make in the Autumn season~. It's just a little sweet and so tasty! I think kids will love it too! I like to add some sake to the rice when steaming because I think it gives it a nice smell, but you can leave it out. You can use a rice cooker or a pot on the stove. I like making onigiri with this rice too!
Ingredients
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1 Japanese sweet potato/yam (satsuma-imo)
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360 ml Japanese white rice or short grain white rice (2 Japanese rice cups)
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400 ml water
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1 Tbsp sake (optional)
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1/2 tsp salt
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black sesame seeds
Cooking Instructions
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1
Wash the rice in a fine strainer or bowl until the water is not cloudy anymore. Scrub the dirt off the sweet potato but leave the skin on. Cut the potato into 1 cm round slices.
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2
Put rice in a medium pot or your rice cooker. Pour in the water and sake and mix in the salt. Lay the sweet potato slices on top - you don't need to mix it. If using the rice cooker, just turn it on and wait til it's done! For using a pot, see next step.
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3
If using the pot, cover with a lid, and turn the heat on medium. Listen until you can hear the water start to simmer in the pot, then set a timer for 11 minutes and let it cook. Turn off the heat and let it sit without taking off the lid for 20 minutes.
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4
After 20 minutes, it's ready! Lightly mix in the sweet potatoes into the rice with a wet rice spoon or spatula. Sprinkle with black sesame seeds and serve! (or make onigiri :)
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