How To Make Japanese Sweet Potato Rice (Satsumaimo Gohan)

5 from 3 votes
JUMP TO RECIPE & VIDEO

Try this tasty Japanese sweet potato rice made with short-grain white rice. The soft, fluffy texture of the rice, combined with the sweetness of the satsumaimo, makes it perfect for any meal or even as a satisfying snack!

Japanese sweet potato rice on a pot.

This Japanese sweet potato rice dish is our ultimate comfort food! We love it as a satisfying main dish or form it into delicious onigiri for an afternoon snack. The balance of sweet and savory flavors makes it a guaranteed favorite.

With simple step-by-step instructions and helpful tips, you can create a delicious and authentic Japanese rice dish for your family to enjoy. Try this recipe today and discover the irresistible taste of satsumaimo gohan!

    This recipe is for you if:
  • You love Japanese sweet potatoes.
  • You want to make Japanese sweet potato rice.
  • You are looking for easy Japanese sweet potato recipe.

Let me show you how to make it. If you want to check the recipe immediately, please visit the link below. Let’s get started!

About This Recipe

  • Japanese sweet potato recipe
  • An easy seasoned rice recipe
  • Cook rice on the stove
  • Enjoy the naturally sweet flavor

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for Japanese sweet potato rice.
  • Japanese short-grain rice: See below.
  • Japanese sweet potatoes: See below.
  • Salt: I prefer using sea salt, but any type of salt is acceptable.
  • Sake: Japanese alcoholic beverage made from fermented rice, commonly used in cooking. You can omit it from the recipe if you don’t have it.

Japanese Short-grain Rice

Japanese short grain rice

Japanese short-grain rice is soft and sticky due to its high starch content and has a sweet flavor compared to long-grain rice. Its sticky texture makes it easy to pick up with chopsticks and is perfect for forming shapes like onigiri or inari sushi.

See “How To Cook Japanese Rice on The Stove” to learn more about Japanese rice.

Japanese Sweet Potatoes

Japanese sweet potatoes.

Japanese sweet potatoes, also known as satsumaimo, are easily distinguished by their reddish-purple skin and yellowish-white flesh.

They are typically sweeter and starchier than other sweet potato varieties. They are commonly used in Japanese cuisine for sweet and savory dishes, such as tempura, yaki imo (roasted sweet potato), and baked treats.

🔪Instructions

How to make it is super easy! Let me show you how.

  1. Soak rice for 30 minutes.
  2. Cut the sweet potatoes and soak them for 5 minutes.
  3. Bring to a boil over medium heat.
  4. Add seasonings.
  5. Add sweet potatoes.
  6. Simmer, turn off the heat, and let it rest.
  7. Fluff with a shamoji gently.

Step 1

Japanese rice on a pot.

Place the rice in a pot and rinse it under running water 3 to 4 times quickly. Add the water to the pot and let the rice soak for 30 minutes.

Step 2

Chopped Japanese sweet potatoes and soaked them in a bowl.

Dice cut the sweet potatoes and place them in a medium-sized bowl. Add enough water to cover the sweet potatoes and soak for 5 minutes.

Step 3

Japanese rice on a pot.

Drain the rice and add water.

Cooking Japanese rice on a pot.

Bring to a boil over medium heat.

Step 4

Cooking Japanese sweet potato rice on a pot.

Add sake and salt to the pot and stir gently to combine.

Step 5

Cooking Japanese sweet potato rice on a pot.

Place the diced sweet potato on top of the rice.

Step 6

Satub pot on the stove

Put the lid on and simmer over low heat for 10 minutes. And turn off the heat, and let it rest for 10 minutes with the lid on.

Step 7

Japanese sweet potato rice on a pot.

Open the lid and fluff with a shamoji (rice paddle) gently.

Serve

Japanese sweet potato rice served on a rice bowl.

Serve it in a rice bowl and savor the natural sweetness of the sweet potato and rice!

Helpful Tips

  • Soaking sweet potatoes can not only help to remove the bitterness but also help to prevent the color from changing or darkening.
  • The Japanese sweet potato skins are edible and contain valuable nutrients, just like other varieties of sweet potatoes. Therefore, I recommend consuming sweet potatoes with the skin on. However, if you do not enjoy the skin’s texture, peel it off.
  • After allowing the rice to rest for 10 minutes, be sure to fluff it with a shamoji (rice paddle) or fork. Otherwise, the rice will become clumpy.
  • The ideal rice-to-water ratio is between 1.1 to 1.2 cups of water for every 1 cup of rice.

Storage

Japanese sweet potato onigiri wrapped in plastic wrap.

To store leftover rice, wrap individual servings in plastic wrap and place them in the freezer. It will last up to one month. When eating, use a microwave rather than allowing the rice to thaw at room temperature.

Additionally, I do not recommend storing rice in the fridge as it can cause the rice to dry out and negatively impact its texture.

Satsumaimo Onigiri

Japanese sweet potato onigiri on a plate.

Another way to enjoy Satsumaimo Gohan is by making it into onigiri rice balls. These rice balls are perfect for a lunch box or as a satisfying snack in the afternoon.

If you’re a fan of Japanese onigiri, see more variations below!

Easy Japanese Onigiri Recipes Without Nori Seaweed
5 from 16 votes
Discover easy Onigiri Recipes (Japanese rice balls) right here! Mix your favorite ingredients into Japanese rice, shape them, and enjoy! Learn how to make them with 17 delicious variations!
Make This Recipe
12種類の海苔なしおにぎりバリエーション。

Thanks For Stopping By!

Japanese sweet potato rice served on a rice bowl.

Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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Japanese sweet potato rice served on a rice bowl.

How To Make Japanese Sweet Potato Rice (Satsumaimo Gohan)

5 from 3 votes
Print Pin Save
Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 4 to 6 servings
Author: JURI
Try this tasty Japanese sweet potato rice made with short-grain white rice. The soft, fluffy texture of the rice, combined with the sweetness of the satsumaimo, makes it perfect for any meal or even as a satisfying snack!

Ingredients

Instructions

  • Preparation for the Rice: Place the rice in a pot and rinse it under running water 3 to 4 times quickly. Add the water to the pot and let the rice soak for 30 minutes.
  • Preparation for the sweet potato: Dice cut the sweet potatoes and place them in a medium-sized bowl. Add enough water to cover the sweet potatoes and soak for 5 minutes.
  • Bring to a boil: Drain rice, add water, and bring to a boil over medium heat.
  • Add seasonings: Add sake and salt to the pot and stir gently to combine.
  • Add sweet potatoes: Place the diced sweet potato on top of the rice.
  • Simmer: Put the lid on and simmer over low heat for 10 minutes.
  • Rest: Turn off the heat, and let it rest for 10 minutes with the lid on.
  • Fluff: Open the lid and fluff with a rice paddle gently.

Notes

  • Storage: To store leftover rice, wrap individual servings in plastic wrap and place them in the freezer. It will last up to one month.
  • Soaking sweet potatoes can not only help to remove the bitterness but also help to prevent the color from changing or darkening.
  • The Japanese sweet potato skins are edible and contain valuable nutrients, just like other varieties of sweet potatoes. Therefore, I recommend consuming sweet potatoes with the skin on. However, if you do not enjoy the skin’s texture, peel it off.
  • After allowing the rice to rest for 10 minutes, be sure to fluff it with a shamoji (rice paddle) or fork. Otherwise, the rice will become clumpy.
  • The ideal rice-to-water ratio is between 1.1 to 1.2 cups of water for every 1 cup of rice.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 59.3g | Protein: 4.9g | Sodium: 1mg
Course: Rice
Cuisine: Japanese
Keyword: japanese rice, japanese sweet potato
Did You Make this recipe?Please Leave a star rating!

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