Satsuma Imo to Kurumi no Takikomi Gohan
Satsuma-imo (Japanese sweet potato) and roasted walnuts bring rich earth and sweet flavors to this dish.
Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)
4 - 5
- 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
- Pre-heat the oven at 350F (180 C) degrees.
- Soak the satsuma-imo in cold water for 5 minutes as soon as it's cut. Drain and set aside.
- Combine the rice with sake, usukuchi shoyu, and salt in Kamado-san. Let the rice soak in the liquid for 20 minutes.
- 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.
- Turn off the heat and let it stand for 20 minutes.
- Meanwhile, roast the walnuts in the oven for 7 – 8 minutes. Once they are cooled down, coarsely break into smaller pieces by hand.
- Uncover and add the walnuts. Gently fluff the contents and serve into individual bowls.
- 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.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml