Satumaimo Gohan（さつまいもごはん）
What kind of dish is Satsumaimo gohan (sweet potato rice) ??
What kind of dish is sweet potato rice?
Sweet potato rice is a simple and delicious dish that is an essential part of the Japanese autumn table, born from the Japanese climate and the wisdom of its people.
Sweet potatoes are relatively easy to grow even in poor soil and are resistant to natural disasters like typhoons, leading to their long history of cultivation in Japan.
Sweet potatoes are harvested between August and November, but immediately after harvest they are still watery and not very sweet.
Storing them for two to three months after harvest converts the starch into sugar, concentrating their sweetness and flavor. They are at their most delicious during this time, and are best eaten between October and January.
Depending on the variety, they are divided into three types: “sticky” (Annou potato), “moist” (Beni Haruka), and “fluffy” (Beni Azuma), and you can savor the flavors of autumn in a variety of dishes, including roasted sweet potatoes, tempura, and simmered dishes.
The season, often called “Autumn for Appetite,” is when ingredients are at their peak deliciousness.
New Rice (Shinmai) harvested during this period is characterized by its high moisture content, stronger flavor, and greater stickiness, making it exceptionally tasty.
Sweet potato rice is a simple yet delicious dish that brings out the full flavor of the ingredients by cooking seasonal sweet potatoes and rice together in a rice cooker.
There are many recipes that use sweet potatoes, including bread, sweets, salads, etc. Check out our other sweet potato recipes.
【Texture Enhancement: Mochi Rice Arrangement】
This long-loved traditional dish is sometimes made with mochi (glutinous) rice to achieve a more authentic texture.
Recommended Ratio: 75g of mochi rice to 225g of regular rice.
Benefit: Adding mochi rice ensures the dish remains tender and moist and doesn’t harden over time, allowing you to enjoy a chewy, richer texture for longer.
NUTRITION FACTS of Satsumaimo gohan(sweet potato rice)
Nutrition Value Per Person
- 1303 Calories Protein 21.4g Total Fat 5.2g Total Carbohydrates 298.5g Sodium 6.2g
INGREDIENTS for Satsumaimo gohan(sweet potato rice) (5SERVINGS)
The recommended amount of rice is 60g per person. 1go is 150g of rice. When cooking rice, use 1.2 to 1.4 times the weight of the rice.
- Sweet potato “Kanta-kun” 200g
- Rice 300g （2go）
- Water 360g …If using wash-free rice, increase the amount of water to 420g.
- Sake 20g
- Salt 5g
- Goma shio Furikake (sesame salt) 5g
The kind of sweet potato that I often use is “Kanta-kun”. It is a special product of Oita. Compared to general sweet potatoes, such as long-term storage, it is produced with a lot of effort. Sweetness like sweets is attractive. Check out this website for more information about “Kanta-kun””. 👉 https://jaoita.or.jp/learn/speciality/100
Satsumaimo gohan(sweet potato rice) COOKING INSTRUCTIONS
Soak the rice for about 30 minutes when using rinse-free rice(無洗米）.
- Dice the sweet potato and soak in water for 10 minutes.
- Rinse the rice, put it in the rice cooker and add water.
- Add sake and salt and mix.
- Place the sweet potato on top of the rice and cook normally mode.
- Put the cooked rice on a plate and sprinkle with furikake. Sprinkle with sesame salt to bring out the sweetness of the rice and sweet potato.
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