さつまいもごはん ~ Satsuma-imo Gohan / Japanese Style steamed Rice with Sweet Potato ~



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It was so hot this summer, wasn’t it?
And finally, it becomes cooler and cooler in this week.

The next season will be autumn in Japan.
Speaking of autumn, what do you think of?
Japanese people often say, “Autumn is the best season for reading, eating, sports, sightseeing….” And for me, it is the best season for eating!! (*^^*)♪

We have a lot of seasonal delicious foods in autumn in Japan like pacific saury, chestnuts, sweet potato, pumpkins and so on.
I will choose a sweet potato from them today and let me introduce “Satsumaimo Gohan”. It’s kind of steamed rice with diced sweet potato and seasonings. You can cook easily and it’s tastes good.


さつまいもごはんの作り方 ☆ How to cook “Satsuma-imo Gohan”?

材料(3~4人分)/ Ingredients (4 servings)

白米 2合
さつまいも 200g
酒 大さじ2
塩 小さじ1
黒ごま 適量

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300g of rice
200g of sweet potato
2 table spoon of cooking sake
1 tea spoon of salt
black sesame seeds to taste

作り方 / Directions

  1. サツマイモをよく洗い、皮ごと約1~1.5㎝角の大きさに切る。切れたものからボウルに入れ、10分ほど水に浸す。
  2. 米を研ぎ、炊飯器に入れる。酒を入れてから、2合の目盛まで水を加える。
  3. 塩を加えて軽く混ぜた後、水を切ったサツマイモを米の上にのせて炊飯する。
  4. 炊きあがったら、サツマイモが潰れないようにそっと混ぜて蒸らす。
  5. 器に盛り付けて、お好みで黒ゴマを振りかけたら出来上がり。

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  1. Wash the sweet potato well and dice it into 1-2cm cubes. Put them into the bowl and soak into water for about 10 minutes.
  2. Wash rice and put it in a rice steamer. Add cooking sake and pour the water up to 2 cups (300 ml), which is equal to “2 go” in Japan.
  3. Add the salt and stir lightly. Drain the sweet potato well and put on the rice. Then steam it.
  4. When it’s done, mix them gently. (Be careful not to mash the potato.)
  5. Serve it and sprinkle some black sesame seeds to taste.

ワンポイント・アドバイス / One-point advice


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・You can peel the sweet potato if you don’t like the texture of the skin. But its color looks good and hard to crush when you cook with the skin.
・Don’t mix them after you add sweet potato on Step 3.