Simplicity at its best, when a sweet potato is steam-roasted in Fukkura-san, the texture becomes rich and creamy, and the flavor becomes so sweet. The glaze in the lid gives the effective FIR (Far-Infrared Rays...same effect as how a glowing charcoal heats to the core of ingredients) and moisture from the lid gives the perfect steam effect. I used purple sweet potatoes in this recipe, but you can use Satsuma-Imo (Japanese sweet potato with pale color interior) or other types of sweet potatoes or yams. Serve with simple sea salt & butter, or Shio-koji Mascarpone Dipping Sauce, suggested in this recipe below.
Tagine-style donabe, Fukkura-san (large)
2 -3 as an appetizer snack
- 1 medium-large purple sweet potato (about 10 oz / 300 g)
- Shio-koji Mascarpone Dipping Sauce
- Fill water in the lid of Fukkura-san and leave for 3 - 5 minutes. Drain.
- Set a grate in the skillet of Fukkura-san. (I suggest you line the skillet with a piece of aluminum foil before placing the grate for easier cleaning.)
- Place the sweet potato on the grate, cover with the lid, and set over medium-high to high heat for 30 - 35 minutes or until the sweet potato is tender. (The cooking time varies depending on the size of the sweet potato. You can check the doneness of the sweet potato by inserting a skewer into it.)
- Turn off the heat and let it rest (with the lid on) for 5 - 10 minutes.
- Serve with Shio-koji Mascarpone Dipping Sauce
- By filling water in Fukkura-san lid for a short time, the lid absorbs moisture and gives steam effect during cooking.
- The skillet of Fukkura-san can become extremely hot, and the bottom side will radiate heat during cooking. Be careful with the heat and handle with care at all times. Make sure your cooktop has enough heat resistance. If the cooktop becomes too hot, turn off the heat immediately. If Fukkura-san becomes too hot, wait until it’s cool down enough to handle after turning off the heat.
Ready to open.
The outer side of the sweet potato gets nicely caramelized with the steam-roasting effect of Fukkura-san.
I like it with quick Shio-Koji Mascarpone Sauce.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml