Sweet potato is a seasonal ingredient for autumn in Japan. It’s so simple but easy. We usually put Japanese sake and mirin(similar to sake but have more sugar), but this time I used sesame oil to add flavor instead!
- 1 (150 g) Japanese sweet potato
- 300 g Japanese white rice
- 350 ml Water (to cook rice)
- 1 tablespoon Sesame oil
- 1/2 teaspoon Salt
Wash the rice in water until the water becomes almost clear. Soak the rice into water for 30mins.
Wash the sweet potato very well and cut it into dices(no need to peal).
Place the rice into a rice cooker with 350ml of water. Add sesame oil and salt. Add the sweet potatoes on top and cook it as usual. Finish!
Source: Read Full Article