Sweet Potato Rice
Enjoy the flavors of the autumn harvest. Golden Japanese sweet potatoes with rice.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 3-4)
- 360 ml uncooked rice
- 120 g sweet potato
- 2 tsp mirin
- 2/3 tsp salt
Thoroughly wash the sweet potato. Cut the sweet potato into quarters and cut each quarter into slices 5 mm thick, placing the slices in water immediately after slicing. Replace the water, let rest for 10 min, then remove the sweet potato slices.
Mix the ingredients listed in [A] into the water in the rice cooker. Place the sweet potato slices on top, then start the rice cooker immediately.
Once the rice is cooked, carefully flip the rice over using a spatula, taking care not to crush the sweet potato slices, then stir gently to fluff the rice.