[RECIPE] Satsumaimo Gohan (Japanese Sweet Potato Rice)

Satsumaimo, the beloved Japanese sweet potato, arrives in the fall and brings with it a sweet, butter, almost creamy flavor when cooked. Paired with rice, it transforms into a fluffy, naturally sweet autumn dish. A sprinkle of black sesame seeds adds a delightful roasted, nutty flavor, enhancing the seasonal experience.

Served in Hakusan Rice Bowl Kinokawa
Used Rice Cooker, Rice Scoop, Colander  

Recipe:

Serving: 3-4
Time: 60 minutes

Ingredients:

• 2 cups Cooked Rice (Rice Options)
• 400 ml Water
• 1 pc medium Satsumaimo
• 2 tbsp Sake
• 1 tsp Salt
• Black sesame seeds

Instructions:

1. Rinse the rice and soak it in water until ready to use. 
2. Wash the Japanese sweet potatoes and cut them into small cubes, leaving the skin on. Soak the cubes in water to remove any astringency and prevent discoloration. 
3. Drain the rice and add it to a pot (or rice cooker bowl). Stir in the sake and salt. 
4. Drain the sweet potato cubes and place them on top of the rice. 
5. Cover the lid and cook the rice as you would regular white rice (or simply follow your rice cooker instructions). 
6. Once the rice is cooked, gently fluff it with a rice scoop, and sprinkle with black sesame seeds before serving. 

> Purchase rice from the rice factory here

RECIPE by Azusa