Happy Donabe Life

Shio-Kombu & Sweet Potato Rice

Shio-Kombu to Satsuma-Imo no Gohan

Shio-kombu is one of the staple items in my pantry. It’s shredded seasoned kombu (kelp), and I like to toss them in a simple salad or use as a topping over rice, tofu, add to stir-fry, etc. It’s so versatile. My Ginger Shio-Kombu Rice recipe in the DONABE Cookbook is one of the most popular recipes among the donabe fans.

Here’s another donabe rice dish using shio-kombu. It’s Shio-Kombu & Satsuma-Imo Gohan. It’s a simple and delicious donabe rice, cooked with shio-kombu and Japanese sweet potato. As a “guilty pleasure”, after scooping the rice into a bowl, I like to top it with a small slice of butter (this time, I used this special cultured seaweed butter from France) Super good.

Vegan option

This is a vegan dish


Kamado-san 3 Rice-cup Size


4 - 5


  • 1 1/2 cups (2 rice-cups/ 360 ml) short grain rice, rinsed
  • 1 1/2 cups (360 ml) dashi or water
  • 2 tablespoons sake
  • 1 teaspoon white tamari (or usukchi shoyu)
  • 1 teaspoon sesame oil
  • 1/3 oz (10 g) shio-kombu
  • 8 oz (220 g) satsuma-imo (Japanese sweet potato), peeled and diced
  • Butter, optional


  1. Combine the rice with dashi, sake, white tamari, and sesame oil in Kamado-san. Let the rice soak for 20 minutes.
  2. Spread the shio-kombu over the rice, followed by the satsuma-imo. Cover with both lids and set over medium-high heat.
  3. Cook for 13 – 15 minutes or until 2 minutes after the steam starts puffing. Turn off the heat and let it stand (undisturbed) for 20 minutes.
  4. Uncover with both lids and fluff gently with a rice paddle. Serve into individual bowls at the table and top with a small slice of butter, if you like.

After resting 20 minutes, the dish smells so nice.

I like the little okoge (crunchy part) in the bottom.

With a little butter on top, it tastes magical!


Suggested Tools and Tableware

Ingredients Used in this Recipe

  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Donabe Type
    Classic-style Donabe
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

  • Instagram

  • Copyright © 2024 TOIRO. All rights reserved.