Japanese Sweet Potato has reddish purple colour skin and creamy colour inside that turns yellow when cooked. It has silky texture and wonderful sweet flavour. When it is in season, my mother used to cook this rice dish for my sisters and me. DO NOT peel the skin, so that Sweet Potato retains the delicate texture and it looks pretty.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Japanese Short Grain Rice
About 250g Japanese Sweet Potato
1 tablespoon Sake (Rice Wine)
1 teaspoon Salt *1 teaspoon is 5ml

Method
  1. Wash Rice and place it in the rice cooker. Add water up to the 2-cups-marking.
  2. Wash Sweet Potato very well and cut into about 1.5cm size pieces. Place them in water in a bowl as soon as you cut, then drain well.
  3. Add Sake (Rice Wine) and Salt, mix lightly, then spread the Sweet Potato pieces on top. Press ‘COOK’ button to start cooking.
  4. When the rice is cooked, let it steamed for 10 minutes, then mix gently.