Happy Donabe Life

Sweet Potato & Walnut Rice

Satsuma Imo to Kurumi no Takikomi Gohan

Satsuma-imo (Japanese sweet potato) and roasted walnuts bring rich earth and sweet flavors to this dish.

Vegan option

This is a vegan dish.

Equipment

Kamado-san (3 rice-cup size)

Servings

4 - 5

Ingredients

  • 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 white tamari (can substitute with 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

Procedure

  1. Pre-heat the oven at 350F (180 C) degrees.
  2. Soak the satsuma-imo in cold water for 5 minutes as soon as it’s cut. Drain and set aside.
  3. Combine the rice with sake, usukuchi shoyu, and salt in Kamado-san. Let the rice soak in the liquid for 20 minutes.
  4. 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.
  5. Turn off the heat and let it stand for 20 minutes.
  6. Meanwhile, roast the walnuts in the oven for 7 – 8 minutes. Once they are cooled down, coarsely break into smaller pieces by hand.
  7. Uncover and add the walnuts. Gently fluff the contents and serve into individual bowls.

Tips

  • This rice dish is also excellent as onigiri (rice balls) for a picnic.
  • We like to add a packet of Mochi Mugi barley 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.
MRS DONABE’S RECIPES

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
    Blog
    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 © 2019 TOIRO. All rights reserved.