Japanese
Vegan
Gluten freeSatsumaimo gohan
Sweet potato rice
Satsumaimo gohan (さつまいもご飯): autumn rice cooked with sweet potato and black sesame
When the first purple-skinned satsumaimo arrive in Japanese shops in October, families cook them right into the rice pot: the cubes turn soft and honeyed, and a sprinkle of black sesame and salt makes it taste like autumn. It is a favourite in children's bento boxes and needs nothing but a pickle on the side. The common mistake is skipping the soak for the sweet potato, so it bleeds starch and turns the rice grey and gummy. Chef's tip: leave the skin on; it holds each cube together and gives the rice its purple-and-gold look.
- Prep
- 35 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
- 10 ½ oz Japanese short-grain riceabout 2 rice-cooker cups
- 1 ¾ cups water
- 7 oz Japanese sweet potato (satsumaimo)skin on
- 1 tsp salt
- 1 piece kombu (kelp) (optional)about 5 cm square
- 1 tbsp toasted black sesame seeds
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Rinse 10 ½ oz Japanese short-grain rice in several changes of cold water until it runs almost clear. Drain, put in a heavy pan or rice cooker with 1 ¾ cups water and leave to soak for 30 minutes.
30 minStep 2: Meanwhile, scrub 7 oz Japanese sweet potato (satsumaimo) and cut into 1.5 cm cubes. Soak in cold water for 10 minutes, changing it once, then drain.
Step 3: Stir 1 tsp salt into the rice water, lay 1 piece kombu (kelp) on top if using and scatter the sweet potato over. Do not stir it in.
Step 4: Bring to the boil over a medium-high heat, cover tightly, turn the heat to its lowest and cook for 13 minutes. Turn off the heat and leave covered for 10 minutes. (Or use the rice cooker's normal setting.)
23 minStep 5: Remove the kombu and fold the rice gently so the cubes stay whole. Sprinkle with 1 tbsp toasted black sesame seeds.
Step 6: For a bento, spread the rice out to cool for 15 minutes before packing, and keep it cold until lunch.
KrazyBadal
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