Japanese Sweet Potato Rice (Print-Friendly Version)
Earthy sweet potatoes and shiitake highlight this aromatic Japanese rice dish, perfect with any meal.
# What You’ll Need to Make This:
→ Rice Base
01 -
225 g Japanese short-grain rice, rinsed
→ Main Ingredients
02 -
250 g Japanese sweet potato, peeled and cut into evenly sized chunks
03 -
4 dried shiitake mushrooms, rehydrated and thinly sliced
04 -
15 g fresh ginger, finely grated
→ Seasoned Stock
05 -
310 ml dashi stock
06 -
30 ml soy sauce
07 -
30 ml mirin
08 -
30 ml cooking sake
# How to Prepare:
01 -
Rinse Japanese rice in cold water approximately three times or until water runs mostly clear, then soak in fresh water for 30 minutes.
02 -
In a separate bowl, mix dashi stock, soy sauce, mirin, cooking sake, and grated ginger together; set mixture aside.
03 -
Peel and cut Japanese sweet potato into evenly sized chunks. Thinly slice rehydrated shiitake mushrooms.
04 -
Drain the soaked rice and transfer to the cooker. Pour seasoned stock over the rice, then gently layer sweet potato and shiitake mushrooms on top without mixing.
05 -
Seal the pressure cooker. Cook on high pressure for 2 minutes, then allow a natural pressure release for 10 minutes.
06 -
Open the cooker, gently stir ingredients to combine, and serve immediately.
# Extra Tips:
01 -
For rice cookers, skip the soaking step if your model pre-soaks automatically—simply combine all ingredients and follow manufacturer instructions.
02 -
On stovetop: After layering, cook uncovered on high until boiling, then reduce to lowest heat, cover, and simmer until liquid is absorbed, about 10 minutes. Let it steam off-heat with the lid for an additional 15 minutes.
03 -
Uniform cutting ensures even cooking of sweet potato.