Sweet Potato Rice

Satsuma imo gohan (sweet potato rice); chicken wings simmered with daikon; hiyayakko (cold tofu) and cherry tomatoes dressed with long onion, soy sauce and sesame oil; miso soup with wakame seaweed and kabocha squash.

Recipe for the chicken wings and daikon here, recipe for the sweet potato rice follows. Note that it uses the Japanese go to measure the rice: 1 go equals 180 ml.

 

Sweet Potato Rice (さつまいもご飯)

1 satsuma imo (Japanese sweet potato), about 300 grams
1 Tbsp salt
2 go (Japanese rice cups)/360 ml uncooked Japanese rice
2 Tbsp sake
1 Tbsp mirin
1 tsp salt
1 tsp soy sauce
400 ml water
Gomashio (black sesame with salt) for serving

Peel sweet potato, cut into 1 cm (1/2") cubes. Dissolve 1 Tbsp salt in hot water, add sweet potato cubes and enough cold water to cover, let soak 10 minutes, drain. Wash rice, drain, and add to rice cooker.

Add the sake, mirin, salt and soy sauce to rice, then fill with water to 2 go mark (about 400 ml water). Add sweet potatoes, cook as usual. When finished, stir gently and spoon into bowls, topping with a sprinkling of gomashio.

Comments

[Mari]

Your blog makes me so happy. I thought you should know! Good holidays to you and your little family...

[Sheena]

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[CFD strategies]

Thanks for sharing the recipe of sweet potato rice. It looks yummy and I can't wait to try it. This is indeed a great alternative for carbohydrates and a healthy one too. I must say that you have imparted such a great info. More power and keep up the work.