Servings: 6
Sweet Potato Rice さつまいもご飯
This easy and delicious Japanese sweet potato rice recipe is the perfect cosy side dish for the autumn/winter season!
Equipment
- 1 rice cooker
Ingredients
- 1½ cup uncooked rice
- 1 sweet potato *1
- 1/½ cup water for cooking rice
- 2 tablespoon cooking sake
- 1 teaspoon salt
- black sesame seeds salt *2
Instructions
- Wash the rice in cold water until the water runs clear.
- Place the washed rice in a rice cooker or large pot with 1½ cup of water to let the rice soak for 30 minutes.
- Wash and cut the sweet potato into small cubes. *3
- Soak the cut sweet potato cubes in a bowl with plenty of water. *4
- Pour in the cooking sake and salt in to the rice cooker/pot and stir.
- Drain the soaking water of the sweet potato cubes and add the cubed sweet potato on top of the rice in the rice cooker/pot.
- If using a rice cooker, simply close the lid and start the rice cooker cycle. *5
- Once the rice is cooked, keep the lid on and let it steam for an additional 10 minutes.
- After steaming, gently fluff the rice with a rice paddle, mixing the sweet potato cubes throughout.
- Serve hot into a rice bowl and sprinkle gomashio (black sesame seeds salt) over the rice.
Notes
*1 one sweet potato weighs around 9 oz / 250g
*2 It is known as "goma shio" in Japanese (black sesame seeds and salt mix).
*3 Cut into 0.4inch/1cm size cubes.
*4 Soaking water is not listed in the ingredients list.
*5 If using a pot on the stovetop,
- Bring the rice, water and sweet potato to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the water is absorbed and the rice is tender.
Nutrition
Calories: 208kcal, Carbohydrates: 45g, Protein: 4g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 411mg, Potassium: 181mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5344IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg