How To Make Japanese Sweet Potato Rice (Satsumaimo Gohan)

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!

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!

Jump to:

• About This Recipe
• 📋 Ingredients
• 🔪Instructions
• Helpful Tips
• Storage
• Satsumaimo Onigiri
• Thanks For Stopping By!
• 📖 Recipe
• How To Make Japanese Sweet Potato Rice (Satsumaimo Gohan)
• 💬 Comments

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).

• 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 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, 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

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

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

Drain the rice and add water.

Bring to a boil over medium heat.

Step 4

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

Step 5

Place the diced sweet potato on top of the rice.

Step 6

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

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

Serve

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

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

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!

Thanks For Stopping By!

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.

More Japanese Sweet Potato Recipes You Might Like

• Japanese Sweet Potato Tempura
• Yaki Imo (Roasted Japanese Sweet Potato)
• Daigaku Imo
• Creamy Japanese Sweet Potato Soup
• Crispy Japanese Sweet Potato Fries

📖 Recipe