Sweet Potato Rice's Enchanting Taste
Satsumaimo Gohan (さつまいもご飯) is a delicious meal that brings the soothing tastes of autumn to your table. In the West, it is known as Sweet Potato Rice. Combining delicate sweet potatoes with fluffy, steaming rice in this basic yet aromatic dinner creates a subtle sweetness that balances the rice's inherent starchiness. This seasonal staple from Japan is a warm and cosy dinner ideal for those cooler fall days.
How to make Satsumaimo Gohan
Satsumaimo Gohan is made by gently steaming Japanese short-grain rice along with chunks of sweet potato. As the rice cooks, the sweet potatoes soften, releasing their natural sweetness and blending harmoniously with the rice. I love how the golden sweet potatoes contrast with the white rice, making the dish as visually appealing as it is delicious. A sprinkle of black sesame seeds enhances the natural flavors, turning this humble combination into something truly special.
A Seasonal Favorite
Sweet potatoes are a essentail autumn ingredient in Japanese cuisine. And Satsumaimo Gohan is one of the best ways to showcase them. The dish pairs well with a variety of mains, from grilled salmon to miso soup. Adding both flavor and heartiness to any meal. Its warmth and slight sweetness make it a family favorite. We often serve it during the autumn months to celebrate the season’s harvest. Whether enjoyed as a side dish or a main, this rice dish is a comforting staple.
Bringing Sweet Potato Rice to Your Table
Satsumaimo Gohan is more than just a seasonal dish though. It’s a comforting, nostalgic meal that reflects the simplicity and depth of Japanese home cooking. It’s easy to make, filling, and the perfect dish to share with loved ones as the weather turns cooler. I’m sure you’ll enjoy making this sweet and savory rice dish, as it captures the essence of autumn in every bite.
Satsumaimo Gohan - Sweet Potato Rice
Ingredients
- 3 cup Japanese rice
- 1 sweet potato
- 2 tablespoon Sake
- ½ teaspoon Salt
- Sprinkle Sesame Seeds Black
Instructions
- Wash the rice with water and drain. Repeat 2-3 times until the water is nearly clear.
- Fill the rice cooker with water up to the 3-cup mark and let the rice soak for 30 minutes.
- Peel some spots off the sweet potato.
- Cut the sweet potato into 2 cm cubes.
- Soak the sweet potato cubes in water for 10 minutes.
- Drain the sweet potato cubes.
- Add salt and sake to the rice in the rice cooker and mix well.
- Evenly place the sweet potato cubes on top of the rice.
- Cook the rice and sweet potatoes in the rice cooker.
- Once cooked, gently mix everything together.
- Sprinkle sesame seeds on top.
- Serve and enjoy!
