Sweet Potato & Walnut Rice

Satsuma Imo to Kurumi no Takikomi Gohan

Satsuma-imo (Japanese sweet potato) and roasted walnuts bring rich earth and sweet flavors to this dish.

Equipment

Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)

Servings

4 - 5

Ingredients

• 2 rice cups (1 1/2 cups/360 ml) short-grain white rice, rinsed
• 1 1/3 cups plus 2 tablespoons (350 ml) kombu dashi or your choice of stock
• 2 tablespoons sake
• 1 tablespoon usukuchi shoyu (light color soy sauce, can substitute with dark soy sauce)
• 1 teaspoons sea salt
• 8 oz (240 g) Satsuma-imo (Japanese sweet potato), sliced into 1/3” (8 mm) thick disks, and further cut in half if necessary
• 1/3 cup (80 ml) walnuts halves

Procedure

1. Pre-heat the oven at 350F (180 C) degrees.
2. Soak the satsuma-imo in cold water for 5 minutes as soon as it's cut. Drain and set aside.
3. Combine the rice with sake, usukuchi shoyu, and salt in Kamado-san. Let the rice soak in the liquid for 20 minutes. 
4. Arrange the sliced satsuma-imo over the rice. Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or cook until 2 – 3 minutes after the steam starts puffing out of the top lid.
5. Turn off the heat and let it stand for 20 minutes.
6. Meanwhile, roast the walnuts in the oven for 7 – 8 minutes. Once they are cooled down, coarsely break into smaller pieces by hand.
7. Uncover and add the walnuts. Gently fluff the contents and serve into individual bowls.

Tips

• This rice dish is also excellent as onigiri (rice balls) for a picnic.
• We like to add a packet of Mochi Mugi (glutinous barley, available at our shop) to this dish. If you would like to add Mochi Mugi to this dish, at #4 in the procedure, simply add a packet of Mochi Mugi and 1/2 cup (120 ml) extra dashi, then continue to follow the rest of the procedures.