Japanese Sweet Potato Rice
Tender Japanese Sweet Potatoes with earthy shiitake mushrooms, all cooked cooked on top of flavourful fluffy rice. So comforting and delicious. This recipe uses an instant pot, but it's suitable for rice cookers and stove top too!
Equipment
- 1 rice/pressure cooker
Ingredients
Ingredients
- 1.5 cups Japanese rice
- 250 g Japanese sweet potato (approximately)
- 4 dried shiitake mushrooms (re-hydrated)
Stock
- 1.25 cups dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp cooking sake
- 15 g grated ginger
Instructions
- Prepare the rice by rinsing it approximately 3 times, until it runs mostly clear. Re-fill and soak for 30 minutes.
- Combine all the ingredients together for the stock and set aside.
- Slice the re-hydrated shiitake into thin slices and the sweet potato into evenly sized chunks.
- Once rice has finished soaking, drain and add in the seasoned stock. Layer in the rest of the ingredients on top. Don't mix at this point, or else it won't cook properly.
- For the Instant pot - seal the valve and cook it on high pressure for 2 minutes, then naturally release for 10. See notes if you're using a rice cooker or the stovetop.
- Mix the rice, serve and enjoy!
Video
Notes
Rice cooker instructions: Most rice cookers are programmed to soak the rice beforehand so you can skip this step. Just add everything into the pot, cook and enjoy!
Stovetop instructions: Follow all the same steps for the prep. To cook - heat on a high flame uncovered until it starts to gently boil. Once boiling put a lid on, and turn the heat to the lowest setting. Cook for 10 minutes, or until there is no more stock left. Switch off the heat and leave for another 15 minutes to steam.
Cooking rice the stovetop can take some practice as there are many variables - check out this post to learn how to cook Japanese rice properly.