Japanese Sweet Potato Rice

Japanese Sweet Potato Rice has become one of my favorite comfort dishes thanks to its sweet earthy flavors and fluffy texture. The combination of tender Japanese sweet potatoes and savory shiitake mushrooms cooked together with seasoned rice is simply irresistible. This recipe comes together easily in an instant pot or rice cooker and works any time you need a nourishing meal with minimal fuss.

I first made this to recreate a meal I had in Tokyo and found it was even better homemade. The softness of the sweet potato mingled with savory rice just makes it a total crowd pleaser for my family.

Ingredients

• Japanese rice: Look for short grain or sushi rice for that iconic sticky but fluffy texture Rinse thoroughly before soaking for best results
• Japanese sweet potato: Look for deep purple skin and cream colored flesh which turns jammy and sweet once cooked Choose firm smooth potatoes without bruises
• Dried shiitake mushrooms: Earthy umami depth soaked until fully tender before slicing For the best aroma use whole dried caps instead of pre-sliced
• Dashi stock: Sets the savory base of the dish You can use instant powder or homemade from kelp and bonito flakes
• Soy sauce: Adds saltiness and a deep savory flavor Use Japanese soy for the most authentic taste
• Mirin: Balances out the salt with subtle sweetness Choose one without added sugar if possible
• Cooking sake: Lightens the overall flavor and helps soften the mushrooms Pick a clear clean sake from your local Asian market
• Grated ginger: A hit of fresh ginger enlivens the whole dish Peel and grate for the freshest kick

Step-by-Step Instructions

Rinse and Soak the Rice:

Rinse the rice three times under cool water swirling gently each time until the water is mostly clear This removes excess starch and prevents the rice from getting gummy Cover the rinsed rice with water and soak for 30 minutes which helps it cook evenly

Prepare Stock and Vegetables:

Combine dashi stock soy sauce mirin sake and freshly grated ginger in a bowl to make your seasoning base Set aside Slice the dried shiitake mushrooms thinly after fully hydrating them Slice the sweet potato into small equal chunks so they cook through at the same rate

Assemble the Ingredients:

Drain the soaked rice and transfer it to your instant pot or rice cooker Pour the seasoned stock evenly over the rice Arrange the sliced sweet potatoes and shiitake mushrooms over the top but do not mix Keeping the layers helps the flavors absorb properly and ensures even cooking

Cooking Process:

For an instant pot seal the lid and valve then cook on high pressure for 2 minutes Let it naturally release for 10 minutes before opening For a rice cooker simply press start and wait for it to finish For stovetop follow the notes to bring to a boil then cover and steam on low

Mix and Serve:

Once cooked use a rice paddle or large spoon to gently mix the sweet potatoes and mushrooms into the rice Serve hot and enjoy the cozy aroma and flavors

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Storage Tips

Leftover Japanese sweet potato rice keeps well in an airtight container in the fridge for up to four days Reheat portions in the microwave with a sprinkle of water Cooking in advance makes for easy meal prep and the flavors deepen over time

Ingredient Substitutions

If you cannot find Japanese sweet potatoes try regular sweet potatoes or even pumpkin Dried shiitake can be swapped with fresh mushrooms just sauté in a pan first For dashi stock a good quality vegetable broth is a quick alternative but try to add a touch of kombu seaweed if possible

Serving Suggestions

Serve this rice as a stand alone main dish with a miso soup and quick pickles for a traditional Japanese meal It is also wonderful alongside roasted fish tofu or simply topped with toasted sesame seeds and chopped green onion

Cultural and Historical Context

Japanese sweet potato rice known as imo gohan is a home style autumn favorite often made when sweet potatoes are in season It is loved for the nostalgia it brings and is commonly served in lunchboxes or at family gatherings across Japan

Recipe FAQs

→ Can regular potatoes be substituted for Japanese sweet potatoes?

Japanese sweet potatoes offer a unique sweetness and dense texture. While regular sweet potatoes can be used, the flavor and texture will differ.

→ How do I rehydrate dried shiitake mushrooms?

Soak dried shiitake in warm water for about 20-30 minutes until soft, then squeeze gently and slice.

→ Is it necessary to rinse and soak the rice?

Rinsing removes excess starch, resulting in fluffier grains. Soaking ensures even cooking and improved texture.

→ What alternatives are there to dashi stock?

Vegetable broth or a light chicken stock can substitute, but authentic dashi provides the characteristic umami depth.

→ Can this dish be made without a pressure or rice cooker?

Absolutely! Prepare on the stovetop by simmering covered and steaming to finish, following the outlined steps.