This recipe has quickly become one of my favorites.
It is very easy to prepare (all you need to do is brown the sweet potato, throw everything into the rice cooker, and set the timer), but it is also very delicious!
The buttery sweet potato gives the rice a real richness and the black sesame seeds tops it off, providing a striking contrast in color, texture and flavor.
• 2 cups rice (usually you would cook 2 cups rice in 2 cups water, but for this recipe add a bit more than 2 cups water to allow enough water to cook the sweet potato as well)
• Sweet potato
• Butter – 2 tbsp
• Konbu seaweed
• Mirin – 1 tbsp
•Sake – 2 tbsp
• Salt – 1/2 tsp (if you like you can roast the salt before adding)
• Black sesame seeds (if you have time, you can toast the sesame seeds before serving)
How to make:
1. Wash the rice. Place the rice in the rice cooker and add the water. If you have time, let the
rice rest for 30 minutes.
3. While the rice is sitting, dice the sweet potatoes into small pieces. Sauté in butter until they are
slightly brown (for me this takes about 5 min)
4. Add the sake, mirin, salt, sweet potato and knob into the rice cooker and mix gently into the rice. Cook on the white rice setting (set the timer if you are preparing the dish for later.)
5. When the rice is done, remove the konbu. Gently toss the
rice, to be careful not to break up the sweet potato.
6. Serve in individual bowls and garnish with black sesame