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Ingredients
- 1 Japanese sweet potato/yam (satsuma-imo)
- 360 ml Japanese white rice or short grain white rice (2 Japanese rice cups)
- 400 ml water
- 1 Tbsp sake (optional)
- 1/2 tsp salt
Method
- Wash the rice in a fine strainer or bowl until the water is not cloudy anymore.
- Scrub the dirt off the sweet potato but leave the skin on.
- Cut the potato into 1 cm round slices.
- Put rice in a medium pot or your rice cooker.
- Pour in the water and sake and mix in the salt.
- Lay the sweet potato slices on top - you don't need to mix it.
- If using the rice cooker, just turn it on and wait til it's done!
- For using a pot, see next step.
- If using the pot, cover with a lid, and turn the heat on medium.
- Listen until you can hear the water start to simmer in the pot, then set a timer for 11 minutes and let it cook.
- Turn off the heat and let it sit without taking off the lid for 20 minutes.
- After 20 minutes, it's ready!
- Lightly mix in the sweet potatoes into the rice with a wet rice spoon or spatula.
- Sprinkle with black sesame seeds and serve!
- (or make onigiri :)
